Intestines are a familiar dish that many people of all ages love for its deliciousness. Today, TasteVN will introduce you to 2 unique ways to make steamed intestines with ginger and steamed intestines with perilla that are equally appealing. Go to the kitchen to make these 2 steamed dishes right away!
1. Steamed Intestines with Ginger
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Steamed Intestines with Ginger For 3 people
Intestines 500 gr Ginger 3 bulbs Green onions 10 sprigs Onion 1/2 bulb Chili 2 fruits Garlic 1 bulb Lemon juice 2 teaspoons Shrimp paste 1 tablespoon Oyster sauce 1 tablespoon Salt a little Fish sauce 2 tablespoons Common spices a little (Sugar/ seasoning granules/ monosodium glutamate/ ground pepper)
How to make Ginger Steamed Sausage
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Prepare and boil the sausage
After purchasing the sausage, scrub it with a little coarse salt, then rinse it several times with water to clean.
Place a pot on the stove, add 700ml of water, 1 crushed ginger root, and 1 tablespoon of coarse salt, then bring to a boil. Once boiling, add the sausage and boil for about 10 – 12 minutes.
To make the sausage crispier and tastier, immediately after removing it, place it in a bowl of cold water and soak for about 3 – 5 minutes.
Then, rinse the sausage again with clean water and let it drain.
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Prepare other ingredients
The chili you bought should be washed clean, cut into strips for one chili, and the other should be minced together with one clove of peeled garlic.
Peel the ginger, wash it with water, use two pieces to cut into strips, and one piece to mince for the dipping sauce.
Peel the onion, wash it clean, then cut it into wedges. Cut off the roots of the green onions, wash them clean, and cut them into pieces about two finger lengths.
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Make ginger steamed sausage
After draining the sausage, cut it into small bite-sized pieces and place them in a bowl.
Add to the bowl of sausage 1 tablespoon of oyster sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, a bit of ground pepper, and 1 teaspoon of seasoning powder.
Then, mix well and add a bit of ginger cut into strips, marinating the sausage for about 10 – 15 minutes to absorb the seasonings.
Next, add the onion, green onions, ginger, and prepared chili on top of the sausage in the bowl, then place it in a steamer and steam for about 7 – 10 minutes to finish.
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Make the dipping sauce
To prepare the ginger fish sauce, mix 2 tablespoons of fish sauce, 1 tablespoon of water, 2 tablespoons of sugar, a little monosodium glutamate, along with minced ginger and chili, then stir well.
To make shrimp paste, mix 1 tablespoon of shrimp paste with minced garlic, 2 teaspoons of lime juice, 1 tablespoon of sugar, a little monosodium glutamate, then stir well.
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Final product
The finished steamed pig intestines with ginger looks very appetizing and attractive. The intestines are chewy and crunchy combined with the fragrant smell of ginger, green onions, and onions, dipping them in ginger fish sauce or shrimp paste is absolutely delicious.
If you don’t know what to eat this weekend, go to the kitchen and make steamed pig intestines with ginger, I guarantee the whole family will love it!
2. Steamed Pork Intestines with Vietnamese Perilla
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Steamed Pork Intestines with Vietnamese Perilla Serves 2
Pork intestines 500 gr Vietnamese perilla leaves 100 gr Ginger 1 piece Shallots 3 pieces Green onions 4 stalks Lemongrass 3 stalks Bird’s eye chili 3 pieces Fish sauce 1 teaspoon Oyster sauce 1 teaspoon White wine 1 tablespoon Common seasonings a little (salt/ sugar/ monosodium glutamate/ pepper)
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How to prepare Steamed Pork Intestines with Vietnamese Perilla
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Prepping the pork intestines
To make the pork intestines crispier during cooking, after washing them thoroughly, place them in the freezer until they are frozen, then take them out and soak in water to defrost.
Next, put the pork intestines into a pot of boiling water with 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, a bit of sliced ginger, and 1 tablespoon of white wine.
When the water boils, remove the pork intestines and soak them in a bowl of cold water for about 5 minutes.
Then place the pork intestines back into the boiling water once more with 1 tablespoon of salt, cook until the water boils again, then remove and soak in ice water for 5 minutes before cutting into bite-sized pieces.
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Marinating the pork intestines
Marinate the pork intestines with 1/2 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of fish sauce, and 1 teaspoon of oyster sauce, mix well, and let it sit for 30 minutes for the flavors to penetrate.
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Steamed Intestines
The intestines have been marinated and mixed with sliced purple onion, julienned ginger, and 3 chilies.
Layer the sliced lemongrass and 1/4 of the perilla leaves at the bottom of the bowl, then add the marinated intestines, and cover with the remaining perilla leaves, then steam for 25 minutes.
After that, add the chopped green onions to the bowl and steam for another 5 minutes before enjoying.
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Final Product
The steamed intestines with perilla have an incredibly appealing distinctive aroma. The intestines are chewy and crunchy, and dipping them in a bit of shrimp paste will enhance the flavor even more.
How to choose delicious pig intestines
- Pig intestines (also known as pig tripe) are the uterus of the pig used to prepare many delicious dishes. On the outside, pig intestines have a shape similar to that of small intestines but are larger, with a firmer texture and a crunchier bite. The price of pig intestines as of March 2021 fluctuates around 200,000 – 350,000 VND/kg, and you need to go to the market very early or pre-order from the seller to buy them.
- Fresh pig intestines usually have a bright color, feel elastic when pressed by hand, and do not have any slimy water dripping out, while there is no unpleasant smell when sniffed.
- You should choose the smaller type, with a tight, round shape, pinkish-white color, and a milky-white substance inside to avoid the bitter intestines. Larger, thinner, flat types with a yellowish substance inside are often not fresh and will be chewy and bitter when eaten.
How to prepare pig intestines
- After purchasing pig intestines, remove all the fatty membranes and wash them thoroughly with diluted saltwater, then let them drain.
- Put the pig intestines into a pot, cover them with water, add a little salt, a few slices of ginger, and some white rice wine, then boil for 10 – 15 minutes until they are cooked.
- Place the pig intestines in a bowl of ice water mixed with a little alum for 10 minutes; the cold ice water will help maintain their crunchiness, while the alum will keep the dish white. After 10 minutes, take the pig intestines out and rinse them with clean water.
- Dishes stir-fried with pig intestines should use pre-cooked intestines to ensure the dish is crunchy.
Some notes when consuming dishes made from pig intestines
- Pig intestines are rich in vitamin B12 and protein, so eating them helps reduce stress, fatigue, and improve sleep quality.
- However, pig intestines contain unsaturated fats and a lot of cholesterol, so they are not suitable for people with cardiovascular diseases, diabetes, gout, etc.
- You should only eat pig intestines 2 – 3 times a week, with each serving being only 50 – 70 grams and 30 – 50 grams for small children. Additionally, you must absolutely avoid eating pig intestines that have not been thoroughly cooked or are undercooked, as they can easily cause bacterial infections, and do not use intestines that have been left overnight.
Hope that TasteVN’s sharing about 2 ways to make steamed pork intestines with ginger and Vietnamese perilla deliciously and attractively will help you have more meal options for your family’s menu. Wishing you success!
