How to choose delicious innards?
To buy the freshest and tastiest innards, you need to find a reliable and high-quality source.
Pork innards can be bitter, tough, especially the last section of the innards, which is large, thin, with a yellowish fluid inside, darker in color and with traces of blood. When choosing innards, you should choose the first section, with a smaller tube, tight and round intestines, with a pinkish-white color and a white milk-like fluid inside.
Cleaning the innardsWith regular pork innards, there is no need to clean them thoroughly with salt, ginger, lime or alcohol. You just need to turn the intestines inside out, remove the fat layer and knead them with a mixture of flour and a little salt, then rinse them under clean water. After completing this step, rub lemon on the pork innards to remove any remaining dirt, and finally rinse them again under running water. With this method, the pork innards are both clean and fresh.
For young innards, you should just rinse them under running water so that the fluid inside is removed or gently rub them and then rinse again.
Tips for boiling delicious innards
Step 1: First, you need to prepare a bowl of lukewarm water with a few drops of lemon or use cold water mixed with a little vinegar, boil it and let it cool. This helps make the innards white, crunchy and fresh.
Step 2: Boil the water first and then put the innards in it. At the same time, this step determines whether the innards are delicious or not. Putting them into boiling water will make the innards fully cooked and crispy, making them addictive.
Step 3: Add some ginger to make the innards more fragrant. The ginger aroma also removes the characteristic foul smell of the innards.
Step 4: Next, let the water boil for 2-3 minutes until the innards turn pink, then scoop them out and soak them in the lukewarm water with a few drops of lemon as mentioned above. This method helps remove the foul smell of the innards and makes them white, crunchy and fresh.
For young innards, just boil them for a few more minutes and then turn off the heat. Scoop them out, immediately put them into a bowl of boiling water mixed with a little vinegar and a few ice cubes, let them cool down and then slice them for serving.
The most important thing for boiled innards to be white and crispy is to boil them quickly, scoop them out as soon as they are fully cooked. The longer they are cooked, the tougher they will become.
