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Figs in Hotpot


Figs in Hotpot
1 cup dried whole figs, stems removed, each one cut in half
1/4 cup bamboo shoots
2 twelve-inch lengths pig intestine, rinsed then blanched for two minutes(approximately one-quarter pound)
1 scallion, minced
1 Tablespoon vegetable oil
2 cloves garlic, peeled and sliced
1 Tablespoon oyster sauce
1 Tablespoon Chinese rice wine
1/2 cup water or fig juice
1. Soak figs in warm water for one hour, then drain. This water can be saved and used as the needed fig juice.
2. Coarsely chop the bamboo shoots and cut the intestines into two-inch lengths.
3. Cook the intestines with the scallion and ginger pieces until they are tender, about an hour.
4. Put oil in the hot pot or casserole. Add bamboo shoots, pieces of intestine, and the garlic slices. Then add oyster sauce, rice wine, and the fig juice, and one cup of water. Cover and simmer for one hour, remove the cover and simmer another half hour to reduce the liquid, then serve.

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