Q: Can I use raw pork intestines for this recipe?
A: This recipe uses pre-cooked pork intestines. Using raw intestines is untested in this method.
Q: Should I add salt or soy sauce to the seasoning?
A: It depends on the saltiness of your bean paste. If it’s very salty, you might not need additional salt or soy sauce.
Q: Is it necessary to use steaming cloth in the process?
A: Yes, using a steaming cloth helps in cooking the dish evenly and prevents sticking.
Q: Can I adjust the amount of rice flour used?
A: Absolutely, you can vary the amount of rice flour according to your preference. Less for those who don’t like too much flour, more for those who do.
Steamed Pork Intestines with Rice Flour
- Rice flour for steaming meat (蒸肉米粉)
- Cooked pork intestines
- Pixian bean paste (郫县豆瓣酱)
- Ginger slices
- Scallions and cilantro
- Chili oil and MSG
- Mix rice flour with cooked pork intestines.
- Clean the intestines thoroughly.
- Add Pixian bean paste, noting its saltiness.
- Include cold stir-fry oil.
- Add ginger slices and chili sauce.
- Prepare a small steaming basket with a steaming cloth.
- Place the mixture on the steaming cloth in the basket.
- Steam until cooked through.
- Finish with chopped scallions and cilantro. Optionally, add chili powder for extra spice.
- This dish is high in protein due to the pork intestines.
- It contains moderate amounts of fat, primarily from the oil and pork intestines.
- The dish may have high sodium levels depending on the saltiness of the bean paste used.