Pig intestines

Overview

This is a Yangjiang snack, but I can’t buy authentic vermicelli noodles in Guangzhou, so I can only use spread pork cheong fun instead. The crispiness of the peanuts combined with the salty minced meat will make you feel satisfied after just a few.

Tags

• snacks
• cantonese cuisine
• old man
• breakfast
• chee cheong fun
• cloud ears
• peanut oil
• peanuts
• pork
• chopped green onion
• salt
• soy sauce

Ingredients

Steps

1. 1 Chop the pork into minced meat; soak the cloud fungus, wash and chop into pieces; sauté the peanuts, peel and crush. Heat the oil pan, add the minced meat and stir-fry until it changes color. Add the cloud fungus and appropriate amount of salt, stir-fry evenly.

   

2. 2 Add chopped green onion and stir-fry until minced meat and cloud fungus are cooked.

   

3. 3 Add ground peanuts and stir-fry evenly.

   

4. 4 Stir the minced peanuts until evenly stirred and place on a plate. If you stir-fry for too long, the peanuts will not be crispy.

   

5. 5 Spread out the chee cheong fun.

   

6. 6 Spread meat filling on one side.

   

7. 7 Re-roll the chee cheong fun to wrap the meat filling.

   

8. 8 After everything is wrapped, put it in a pot and steam until the chee cheong fun is cooked, about 3 minutes from the time the water boils. When eaten, the dipping sauce made of soy sauce and peanut oil is very fragrant.