Home-style recipe for spicy pork intestine boiled fish, delicious and great with rice

Pork Intestine Boiled Fish

Ingredients: pork intestine, grass carp, Pixian douban (fermented broad bean paste), ginger, scallion, garlic, dried chili, sesame oil, celtuce, garlic sprouts, Chinese celery.

Method: wash the pork intestine using a special method, then cut into small sections; slice the grass carp into fillets, marinate with salt, yellow rice wine and shredded ginger, and marinate the head and tail separately on another plate; stir-fry celtuce and other ingredients as the base; add the seasonings to the wok and stir-fry, and once the aroma comes out, add the head and tail, fish fillets and pork intestine, and cook them together in a secret-recipe sauce pot.

Features: pork intestine and boiled fish are mostly seen "fighting alone", but now the two are combined in one pot; the fish fillets are tender and also absorb the rich oiliness of the pork intestine, while the pork intestine is flavorful and chewy.

Chef's tip: unlike the oil-blanching method used for boiled fish in Chongqing, this is healthier, and the red oil does not need to be recycled, making it more hygienic.