Steamed Pork Intestines with Fermented Black Bean Sauce

Steamed pork intestines with fermented black bean sauce is a classic Cantonese-style home dish.

 The intestines are tender, savory, and fragrant, while the fermented black beans add a deep, salty, slightly earthy flavor that makes the dish especially appetizing.

 When cooked properly, this dish is rich, flavorful, and perfect for serving with steamed rice.

Ingredients

Main ingredients

• 500 g pork intestines

• 1 tablespoon fermented black beans

• 2 cloves garlic, minced

• 1 small piece ginger, minced

• 1 spring onion, finely chopped

• 1 small red chili, chopped, optional

• 1 tablespoon light soy sauce

• 1 teaspoon oyster sauce

• 1 teaspoon Shaoxing wine

• 1/2 teaspoon sugar

• 1 tablespoon cornstarch

• 1 tablespoon cooking oil

• A little salt, to taste

• A pinch of white pepper

For cleaning the intestines

• Salt

• Flour or starch

• Vinegar or lemon juice

• Water

Preparation

Before cooking, the pork intestines must be cleaned thoroughly. Rinse them first under running water, then rub them with salt and flour or starch to remove slime and odor. Rinse again, and repeat if necessary until the intestines look clean and no longer feel greasy.

After cleaning, turn the intestines inside out if needed and remove any residue. Cut them into bite-sized sections. To reduce any strong smell, blanch them briefly in boiling water with a little Shaoxing wine and ginger for about 1 to 2 minutes, then drain well.

Seasoning Mix

In a small bowl, combine the fermented black beans, minced garlic, minced ginger, chopped spring onion, and chili if using. Heat the cooking oil until hot, then pour it over the aromatics to release their fragrance. Add soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Mix everything well to form a flavorful seasoning sauce.

The cornstarch helps the sauce lightly coat the intestines and gives the dish a smoother texture after steaming.

Cooking Instructions

1. Place the cleaned and blanched pork intestines in a mixing bowl.

2. Pour the seasoning mixture over the intestines and toss until evenly coated.

3. Let them marinate for about 15 to 20 minutes so the flavors can absorb.

4. Arrange the intestines in a shallow heatproof plate or steaming dish.

5. Set up a steamer and bring the water to a full boil.

6. Steam the intestines over high heat for about 15 to 20 minutes, depending on the size and thickness of the pieces.

7. Check that the intestines are fully cooked and tender before removing them from the steamer.

8. Garnish with extra chopped spring onion if desired and serve immediately.

Cooking Tips

• Choose fresh pork intestines that are pale and clean in color. Avoid intestines that look yellowish or have a strong unpleasant smell.

• Do not blanch them for too long, or they may become tough.

• Fermented black beans should be lightly rinsed if they are very salty.

• Steaming time may vary depending on the thickness of the intestines and the power of your steamer.

• For better flavor, let the intestines rest in the sauce for a few minutes before steaming.

Serving Suggestion

This dish is best served hot with plain white rice. The sauce is rich and savory, so it goes well with simple side dishes such as stir-fried greens or steamed tofu. It is a comforting dish that reflects the bold and satisfying flavors of Cantonese home cooking.

Zucchini Three Delicacies Rolls – Detailed Recipe

Zucchini Three Delicacies Rolls – Detailed Recipe

Zucchini Three Delicacies Rolls are a light, healthy, and delicious Chinese home-cooked dish. Thin, flexible zucchini slices or shredded zucchini form the "wrapper," while the savory three delicacies filling (typically egg, shrimp, and mushrooms or wood ear) creates a juicy, flavorful center.
The rolls can be steamed for a tender bite or pan-fried/steamed for a slightly crispy exterior.
This version emphasizes a fresh, low-carb approach with zucchini as the star.
It’s perfect as an appetizer, light lunch, or side dish.
The recipe makes about 12–15 rolls and takes around 40–50 minutes.IngredientsFor the zucchini wrappers:

• 2–3 medium zucchini (about 600–800g), firm and straight for easy slicing
• ½ tsp salt (for drawing out moisture)

For the three delicacies filling :

• 150–200g shrimp (fresh or frozen), peeled, deveined, and finely chopped or minced
• 3 large eggs
• 50–80g fresh mushrooms (shiitake, oyster, or button) or soaked wood ear mushrooms , finely chopped
• 1–2 green onions, finely chopped
• 1 small carrot (optional), julienned or finely chopped for color and sweetness

Seasonings for the filling:

• 1 tbsp light soy sauce
• 1 tsp oyster sauce (optional)
• ½ tsp salt (adjust to taste)
• ¼ tsp white pepper
• 1 tsp sesame oil
• 1 tsp Shaoxing wine (optional)
• 1 tsp cornstarch (to help bind the filling)

For cooking:

• A few drops of oil for pan-frying or steaming (if pan-frying)
• Dipping sauce: light soy sauce + chili oil + minced garlic, or sweet chili sauce

Step-by-Step Instructions

1. Prepare the zucchini wrappers
   Wash the zucchini and trim off the ends. Using a sharp knife, vegetable peeler, or mandoline, slice the zucchini lengthwise into thin, flexible sheets (about 2–3mm thick, roughly 10–12cm long). Avoid the seedy middle part if it’s watery.
   Place the slices in a bowl, sprinkle with ½ tsp salt, and gently toss. Let sit for 10–15 minutes to draw out excess moisture. Pat dry thoroughly with paper towels or squeeze gently. This step prevents soggy rolls and makes the zucchini pliable.
2. Make the scrambled egg
   Beat the 3 eggs with a pinch of salt. Heat a non-stick pan with a little oil over medium heat. Pour in the eggs and scramble until just set and slightly golden (do not overcook). Let cool completely, then chop or break into small pieces.
3. Prepare the shrimp and mushrooms
   Finely chop the shrimp (you can pulse in a food processor for a paste-like texture).
   Clean and finely chop the mushrooms (or soaked wood ear). If using carrot, shred or chop finely.
   In a mixing bowl, combine the chopped shrimp, cooled scrambled egg, mushrooms/wood ear, green onions, and carrot (if using).
4. Season and mix the filling
   Add light soy sauce, oyster sauce, salt, white pepper, Shaoxing wine, sesame oil, and cornstarch to the bowl. Mix everything thoroughly in one direction until the filling becomes slightly sticky and well combined. Let it marinate for 10 minutes. The filling should feel moist but not watery.
5. Assemble the rolls
   Lay a zucchini slice flat on a clean surface. Place 1–2 tablespoons of filling near one end. Roll tightly from the filling side, tucking in the sides if needed to seal. Secure the end with a toothpick if it doesn’t hold, or rely on the natural stickiness. Repeat until all filling and slices are used.
6. Cook the rolls
   Steaming method (healthiest and most tender):
   Place the rolls in a steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until the shrimp turns pink and the zucchini is cooked through. Pan-frying method (for a golden, slightly crispy exterior):
   Heat 1–2 tbsp oil in a non-stick pan over medium heat. Place the rolls seam-side down and fry for 3–4 minutes per side until lightly golden. Add a splash of water, cover, and steam for another 2–3 minutes to ensure the filling is fully cooked.
7. Serve
   Remove toothpicks if used. Arrange on a plate and serve hot with your favorite dipping sauce. Garnish with chopped green onions or sesame seeds.

Tips for Success

• Zucchini selection: Choose young, straight zucchini with thin skin for the best flexible “wrappers.” Older zucchini with large seeds will release too much water.
• Moisture control: Thoroughly squeezing or patting dry the zucchini and using cornstarch in the filling are key to preventing soggy rolls and keeping the texture firm.
• Filling variations: Classic “three delicacies” often include egg + shrimp + pork or mushrooms. For vegetarian, replace shrimp with more mushrooms, glass noodles, or tofu.
• Make ahead: Assemble the rolls up to 2 hours in advance and keep refrigerated. Steam or fry just before serving.
• Low-calorie tip: Stick to steaming for a very light dish (great as part of a balanced meal). Each roll is low in carbs and calories while being packed with vegetables and protein.
• Scaling: Double the recipe easily for a crowd or meal prep.

Nutritional HighlightsThis dish is rich in vitamins (especially vitamin C and A from zucchini and carrot), lean protein from shrimp and eggs, and fiber. It’s naturally low-carb, gluten-free (check sauces), and a great way to enjoy zucchini beyond stir-fries or soups. One serving (4–5 rolls) is light yet satisfying.