Lòng heo xào thơm

Method

1. 1 Rub the pig's intestines with coarse salt, flour, and ginger, then rinse them several times to remove all the slime.
2. 2 Blanch the pork intestines in boiling water with ginger for 3 minutes, then soak them in ice water to make them crispy.
3. 3 Soaking the intestines in ice water immediately after blanching is the secret to making them crispy instead of chewy.
4. 4 Cut the intestines into bite-sized pieces and let them drain completely.
5. 5 Sauté the garlic and ginger, then add the chicken gizzards and stir-fry over the highest heat for 2 minutes.
6. 6 Add pineapple and onion, stir-fry for 90 seconds, season with fish sauce, then sprinkle with chili, scallions, and pepper.