How to Choose and Prepare Pig Intestines
To purchase good-quality pig intestines, it is recommended to go to the market early or pre-order from a reputable source. Opt for the front section of the intestines, which tends to be smaller and has a whiter appearance. The ideal intestines should have a round, plump shape with a pinkish-white hue, and the inner fluid should be milky white.
Avoid the larger, thinner end section of the intestines, as they tend to have a yellowish inner fluid and a darker appearance with visible blood vessels. These are less desirable and tend to have a bitter taste.
You can turn the intestines inside out and remove excess fat. Sprinkle with a small amount of flour and salt, and rub vigorously to eliminate any impurities. Rinse the intestines under clean running water to remove any remaining dirt. Turn the intestines back to their original position and rub lemon on them to eliminate any lingering impurities. Finally, rinse the intestines again with clean water. This process ensures the intestines are thoroughly cleaned and tenderized.
Using flour, salt, and lemon/vinegar is an effective way to clean and deodorize pig intestines during preparation.
Additionally, after cleaning the inner fluid, you can soak the intestines in water mixed with lemon juice and crushed ginger for about 15 minutes. This step further enhances the cleanliness and fragrance of the intestines.
To ensure thorough cleaning and odor removal, you can also blanch the intestines in boiling water for 15 seconds, gently squeeze out the white fluid, and then rinse with water to remove any remaining impurities.
One common mistake that leads to tough, overcooked intestines is excessive cleaning and scrubbing.
Tips for Boiling Pig Intestines
Master these tips for perfectly boiled pig intestines that are neither undercooked nor overcooked.
When boiling pig intestines, it is essential to use ingredients like ginger and lemongrass to enhance their flavor. Additionally, prepare a bowl of ice-cold water with lemon juice and a few lemon slices. This mixture will be used to soak the intestines after boiling.
Fill a pot with an adequate amount of water and add the crushed lemongrass and ginger. Wait for the water to boil before adding the intestines. Use chopsticks to submerge the intestines in the water. Boil for approximately 1.5 to 2 minutes.
After boiling, immediately soak the intestines in the prepared ice-cold lemon water for about a minute. This process helps to crisp up the intestines, and the lemon adds a pleasant fragrance.
Return the intestines to the boiling water and cook for an additional 1-2 minutes. Finally, remove them from the water and soak them in a bowl of ice water to cool them down.
Depending on the quantity of intestines, you may need to repeat the boiling and soaking process once more. Keep in mind that the total cooking time, from the initial boiling to the final soaking, should be around 6-10 minutes, depending on the amount of intestines being prepared.
Finally, drain the intestines and cut them into bite-sized pieces.
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