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1
Turn the intestines inside out. Sprinkle generously with coarse salt and plain flour and scrub thoroughly with the hands, working in batches. Rinse under cold running water. Repeat the salt-and-flour scrub a second time, then rinse again. The intestine is clean when it carries no detectable offal odour.
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2
Place the cleaned intestines in a pot of cold water. Bring to a rolling boil. Drain and discard the water. Repeat with fresh cold water, adding the sliced ginger and Shaoxing wine to the second blanching pass. Boil for 10 minutes, then drain. The water drawn off at each pass should run progressively cleaner and clearer.
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3
Cut the blanched intestines into sections of approximately 5–6 cm. Heat the neutral oil to 180 °C in a wok or deep vessel. Fry the intestine sections for 3–4 minutes, turning as needed. This is where the dish lives or dies: the exterior must emerge deeply golden and distinctly crisp to the touch before braising begins; under-frying at this stage cannot be corrected in the braise.
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4
Remove the fried intestine sections and drain on a rack. Drain the wok of frying oil, leaving a film. Return the wok to medium heat. Add the soy sauce, black vinegar, sugar, and five-spice powder, stirring to combine. Add the water or light stock and bring to a simmer.
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5
Add the fried intestine sections to the braising liquid. Reduce the heat to low. Braise uncovered for 30–40 minutes, turning the pieces occasionally, until the sauce has reduced to a concentrated, glossy coat. The intestine interior should be bouncy and yielding when pressed, while the braised exterior remains distinct from the tender inner flesh.
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6
Taste the finished sauce: the sweet note of the sugar, the sour edge of the vinegar, and the depth of the soy should each be perceptible without any single element dominating. The five-spice should register as warmth in the background only. Adjust if required, then transfer to a serving dish.