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Method:
Rinse the pig's intestines and cut into
pieces. Keep them aside. Heat up ½ tablespoon cooking oil
in the hot wok to stir-fry the pig's intestines until fragrant.
Add in sesame oil and shredded ginger, keep stirring until aromatic.
Pour in chicken broth and the rest of seasoning, bring to a boil.
Stirring constantly over high heat until slightly dry. Lastly,
splash in rice wine, stir well. Dish out and serve hot.
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