Sichuan Spicy Pig Intestine Noodles

Thoroughly clean the Pig Intestines by rinsing under cold water, scraping any excess fat, and rubbing with Salt and flour (not listed as ingredient, for cleaning only) before rinsing again until clean. Cut into 5cm pieces.

In a large pot, bring water to a boil. Add the cleaned Pig Intestines and blanch for 5 minutes. Drain and rinse the Pig Intestines under cold water.

Slice 20g of Ginger and cut 50g of Scallion into large sections. In a clean pot, combine the blanched Pig Intestines, sliced Ginger, large Scallion sections, Shaoxing wine, Star anise, 10g of Dried chili, 5g of Sichuan peppercorn, Light soy sauce, Dark soy sauce, and Rock sugar. Add enough water to cover the Pig Intestines (approximately 1500g).