Method of Cleaning:
Thaw the large pig intestines to room temperature.
Aside from using coarse salt to clean a few rounds external and internal sides of the pig intestines, I have added white vinegar and corn flour for a more thorough cleaning process.
Once cleaned thoroughly, rinse with warm water.
Final step, marinate the pig intestines with some Chinese cooking wine Hua Tiao Chiew. The wine will help to tenderize and infuse flavour to the meat.
Now its ready to braise.
Braising sauce with a combination of premium dark and light soy sauce, oyster sauce, sugar and sesame oil.
Add three to four pieces of star anise, one piece of cinnamon bark, five cloves of garlic and few slices of ginger.
Combine the sauce and ingredients together and cover the blanched big intestines with sufficient water to simmer for about one hour depending on the quantity used.
From time to time, check the water level of the braising sauce and add some water if required.
Its best to have a thicker flavourful sauce.
Taste and adjust seasoning to your taste bud.
Served with Mee Sua, Taiwan style.
Garnished with a generous amount of coriander leaves and roasted garlic.
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