SichuanMedium 45 min serves 2

Dry-Fried Pork Intestine

Name: Dry-Fried Pork Intestine
Total time: 45 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: pork large intestine (pre-cleaned, blanched); Sichuan peppercorn; fermented black beans (rinsed, lightly mashed); light soy sauce; ginger (thin matchsticks)

干煸肥肠 · gān biān féi cháng

家庭快手版 · Home version: Family version uses blanched, pre-cleaned pork intestine from the butcher — no lye or alum treatment. Restaurant versions often deep-fry for extra crispness; home cooks dry-fry in a wok over steady medium heat for chewy-crisp texture.

My uncle Li in Chengdu’s Shaocheng district would wake at 5 a.m. to buy fresh pig intestines from the wet market near Kuanzhai Alley — he swore only morning-cut ones had the right snap. He’d simmer them with ginger and star-anise until tender, then dry-fry with fermented black beans and Sichuan peppercorns on his old carbon-steel wok.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy

Ingredients

pork large intestine (pre-cleaned, blanched)猪大肠（已清洗焯水）🛒 local300 g
Sichuan peppercorn花椒🏮 asian1 tsp
fermented black beans (rinsed, lightly mashed)豆豉（洗净，略压碎）🏮 asian15 g
light soy sauce生抽🏮 asian15 ml
ginger (thin matchsticks)生姜（切细丝）🛒 local15 g

pork large intestine (pre-cleaned, blanched): Ask your butcher for 'blanched, ready-to-cook' pork intestine — it should be pale pink, odorless, and slightly firm. Avoid raw uncleaned versions.

fermented black beans (rinsed, lightly mashed): Look for 'Chinese fermented black beans' in glass jars — avoid canned versions with excessive salt brine.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Pat dry the blanched pork intestine thoroughly with paper towels — moisture is the enemy of dry-frying.
务必擦干！
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 大肠表面哑光，无水光反光Intestine pieces look matte, not glistening
You know it's right when: 用筷子轻触无水汽冒出No steam rising when touched with tongs
2Heat wok over medium-high heat until a wisp of smoke rises, then add 1 tbsp neutral oil. Swirl to coat.
锅要够热
🔍 Look for Medium-high 45 秒 · 45 seconds
Visual: 锅面浮起一缕淡青色轻烟Thin, translucent smoke curls just above surface
You know it's right when: 滴入一滴水即‘滋’声爆裂蒸发A drop of water sizzles and vanishes instantly
3Add pork intestine in a single layer. Let sit undisturbed 1 minute to sear — resist stirring!
先定型再翻炒
🔍 Look for Medium-high 1 分钟 · 1 minute
Visual: 边缘转为金棕色并微微卷起Edges turn golden-brown and slightly curled
You know it's right when: 滋滋声由短促转为稳定有节奏Faint sizzle becomes steady and rhythmic
4Stir-fry 3 minutes until deeply browned and slightly shriveled. Push to side, add Sichuan peppercorns and fermented black beans to center — toast 20 seconds until fragrant.
先焙香料再合炒
🔍 Look for Medium heat 20 秒 · 20 seconds
Visual: 花椒微微鼓起，豆豉颜色加深至深褐色Peppercorns plump slightly; beans darken to deep brown
You know it's right when: 空气中弥漫柑橘与坚果混合香气Aromatic, citrusy-nutty scent fills air
5Return intestine to center. Add light soy sauce and ginger. Stir-fry 2 more minutes until sauce coats evenly and intestine develops a leathery sheen.
最后收汁亮油
🔍 Look for High heat 2 分钟 · 2 minutes
Visual: 每块大肠裹着一层透亮釉光Glossy, lacquer-like film coats each piece
You know it's right when: 锅边可见少量油星析出Oil separates slightly around edges of wok

Tips

· Pre-cleaned intestine saves 90% of prep time — skip the vinegar-and-flour scrub unless you’re using raw whole intestine.
· If your wok smokes heavily, reduce heat slightly — dry-frying relies on controlled Maillard, not burning.
· Serve immediately: texture softens within 5 minutes off heat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide