Heirloom Delicacy 55---White Cut Intestines

Ingredients: Pork intestines (duodenum), old ginger, young ginger, soy paste, rice wine Instructions: 1. Trim excess fat from the intestines with scissors and wash them clean. 2. Slice the old ginger, julienne the young ginger. 3. Place the intestines in a pot, add ginger slices, rice wine, and water. Use plenty of water. Bring to a boil, then simmer on low heat for 40 minutes. 4. Mix the julienned ginger and soy paste to make a dipping sauce. Cut the cooked intestines into shorter pieces with scissors. Some people clean the inside, but I personally don't. Pork intestines are the front part of the small intestine, and the white powdery substance inside is undigested grains or feed. Because it contains this semi-digested powdery mixture, it gives a unique 'powdery tender' texture when heated and solidified. Of course, this depends on personal perception. When selecting intestines, you can ask the vendor to cut a piece for you. If the inside is a yellow paste, don't buy it, as it will be bitter. You should buy ones with a white paste.