-
1
Turn the intestine inside out. Rub it thoroughly with coarse salt and white vinegar, working the mixture into every surface. Rinse under cold running water. Repeat this process — turn, rub, rinse — at least three times, until the intestine is visibly clean and carries no residual odour. The dish cannot proceed if cleaning is incomplete.
-
2
Bring a large pot of water to the boil with a splash of white vinegar. Blanch the intestine for 5 minutes. Drain, rinse under cold water, and inspect: the surface should be firm and pale, the odour neutral. Repeat the blanching once more if any off-smell persists.
-
3
Cut the blanched intestine into sections of roughly 5 cm. Pat completely dry with kitchen paper — surface moisture will cause violent spattering in the oil.
-
4
Heat the neutral oil in a wok or deep pan to approximately 180 °C. Fry the intestine sections in batches until the exterior is golden and slightly blistered, turning as needed. This is the step on which the dish lives or dies: the fried crust gives the intestine the structural integrity it must carry through braising; sections that are not properly fried will collapse and turn slick in the sauce. Lift out and drain.
-
5
Pour off all but 2 tablespoons of oil from the wok. Over medium heat, add the cinnamon stick and Sichuan pepper and stir until fragrant — the spices should release their aroma without scorching.
-
6
Add the crushed rock sugar and stir until it melts to an amber caramel. Pour in the soy sauce, Chinkiang vinegar, and water or stock. Taste: the sauce must be genuinely sweet-sour with a salty background — adjust with additional vinegar, sugar, or soy as needed before adding the intestine.
-
7
Return the fried intestine to the wok. Bring to a simmer, cover, and braise over low heat, turning the pieces occasionally, until the sauce has reduced and thickened and coats the intestine in a glossy, deeply coloured glaze. The intestine should retain a distinct chew — it must not fall apart when pressed.