Recipe - Steamed Bread-Crumb-Coated Pork Intestines

10 ounce Pork Intestines
1 cup Bread Crumbs
3 ounce Sweet Potato, peeled
1 teaspoon Sesame Oil
Spring Onion, minced
Black

SEASONINGS
1 tablespoon Soy Sauce
One half tablespoon Chili Nam Yuey
1 tablespoon Wine
One half teaspoon Sugar
One half teaspoon Sweet Flour Paste
One half teaspoon Black
One half teaspoon Ginger, minced
One half teaspoon Spring Onion, minced

Pepper, freshly ground
Pepper, freshly ground
Rinse pork intestines. Cut int 3/4" long sections. Marinate with
seasonings for 20 minutes. Mix with the bread crumbs. Cut sweet potato
into cubes. Mix with the remaining juice from marinating the intestine.
Spread evenly on the bottom of each steamer. Put the intestine sections
evenly on top of the sweet potato. Steam over a high flame for 1 hour.
Drip some hot sesame oil on top. Sprinkle some minced spring onion and
ground pepper on top and serve. Serves 4 large appetites, 6 regular ones.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip