Pork Intestine Braised with Sauerkraut

Overview

How to cook Pork Intestine Braised with Sauerkraut at home

Fresh pig intestines.
Pickled sauerkraut.
Wash and blanch with appropriate amount of water, rice wine and 10g of ginger to remove the fishy smell.
Cut the sauerkraut and squeeze out the water.
Wash and slice the blanched pig intestines.
Add a small amount of lard and stir-fry the pig intestines.
Fry until the rolls are slightly brown.
Dish out and set aside.
Fry the garlic until the water is dry without adding oil in the pan.
Fry dry the remaining 10g of ginger and add the fried pig intestines.
Add appropriate amount of water.
Add soy sauce, oyster sauce and salt to taste, bring to a boil over high heat, then reduce to medium to low heat and simmer for 8 minutes.
Finished product picture.