How to Cook Delicious Red Yeast Wine Lees with Pork Intestines: A Step-by-Step Guide

Q: Can I substitute another type of intestine for pork intestines in this recipe?
A: Yes, you can use other types of intestines, but the taste and texture might vary slightly.

Q: Is there a vegetarian alternative to pork intestines in this dish?
A: While the dish is centered around pork intestines, you could try using thick, chewy mushrooms or mock meat products designed to mimic intestine texture for a vegetarian version. However, the flavor profile will be quite different.

Q: Can I use fresh red yeast rice instead of red yeast wine lees?
A: Fresh red yeast rice has a different texture and flavor intensity compared to red yeast wine lees. It’s better to stick to the lees for authenticity, but if unavailable, a small amount of fresh red yeast rice can be used as a substitute with adjustments in seasoning.

Red Yeast Wine Lees with Pork Intestines


  • Pork intestines: 300g
  • Red yeast wine lees: 30g
  • Garlic: 15g
  • Celery: 60g
  • Shiitake mushrooms: 100g
  1. Boil the pork intestines until tender to remove any gaminess.
  2. Sauté the red yeast wine lees until fragrant.
  3. Fry the pork intestines until they become aromatic.
  4. Season the dish to enhance flavors.
  5. Finish by enhancing the aroma and color, then serve hot.
  • Calories: High in protein and fat, specific calorie count varies.
  • Beneficial: Contains nutrients from pork intestines and mushrooms.
  • Consideration: High in cholesterol, consume in moderation.
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