Nine-turn large intestine was originally called braised large intestine. It is a traditional famous dish in Jinan City, Shandong Province. It belongs to Shandong cuisine. The dish was first created by the owner of Jiuhualou Restaurant in Jinan in the early years of Guangxu in the Qing Dynasty. The method is to first blanch pig intestines Deep-fried, then filled with more than ten kinds of ingredients, made with micro-fire. After being cooked, it has five flavors including sour, sweet, fragrant, spicy and salty, with a ruddy color and soft texture.
Dishes history
According to legend, Nine-turn large intestine was a dish created by Jiuhualou Hotel in Jinan in the early years of Guangxu in the Qing Dynasty. It was called braised large intestine at first, and after many improvements, the taste of braised large intestine has been further improved.
Many celebrities prepare the “braised large intestine” dish when they host a banquet in the restaurant. After some literati tasted it, they felt that this dish was indeed unique and unique. To please the store’s preference for “Nine”, they praised the chef for making this dish as meticulous as the Taoist “Nine Alchemy Pill”, so they renamed it “Nine turns of large intestine.”
Characteristics of grown dishes
After turning 9 large intestine into a dish, the color is ruddy, the whole body is translucent, and the flexibility is abnormal, layer by layer and layer by layer. It tastes soft and tender, with five flavors of sour, sweet, fragrant, spicy, and salty. It is fat but not greasy, delicious and delicious.
Ingredients
1000 grams of fatty intestines, 40 grams of white vinegar for intestinal cleansing, 30 grams of salt for intestinal cleansing, 1 piece of ginger, 15 peppers, 1 piece of cinnamon, 4 star anise, 1 piece of bay leaf, 20-25 grams of rock sugar, 15-20 grams of white vinegar , 5 grams of mature vinegar, 15 grams of light soy sauce, 2-3 grams of pepper, appropriate amount of dry starch
Production Method
Practice one
Production steps:
- Add salt to the fatty intestines, scratch with white vinegar, and wash clean
- On the other hand, go to the lymph, dirt, and fat, don’t go too much, add salt, white vinegar and scratch, and then wash it.
- Put the intestine in, fold it in half, fix it with a toothpick, and then fold it in half twice, 4 layers
- Fix other positions with toothpicks, add ginger, spices, 5 grams of white wine, appropriate amount of water, cook in a pressure cooker, and simmer for 12-15 minutes after SAIC. Turn off the heat and let the air exhaust.
- take out
- Cut off
- Coated with dry starch
- Put it in the oil pan and fry it slightly yellow
- Fish out
- Pour out the oil, save the base oil, add rock sugar and stir fry
- Pour the fatty intestines, add light soy sauce, oil consumption, pepper, vinegar, white vinegar to taste, stir fry evenly,
- Add a bowl of water to boil for flavor
- Collect the juice again. The sweet and sour taste of Lu Cai Jiu Zhuan large intestine is rather sour. You can increase or decrease the sugar and vinegar after tasting!
- Put it out!
Method two
Ingredients
750 grams of cooked large intestine, cooked lard, pepper oil, clear soup, white lees, salt, monosodium glutamate, cooking wine, green onions, ginger, garlic, coriander, vinegar, pepper noodles, amomum, cinnamon, and beans.
step:
- Cut the large intestine into 2 cm pieces and the coriander into 1 cm pieces.
- Add clean water to the spoon, put in the large intestine after boiling, remove and drain the water.
- Add cooked lard and white sugar to the frying spoon. When the sugar turns red, the intestines will be enlarged and the ginger and garlic will be added. The vinegar and cooking wine are added. The broth is added. After opening, salt, sugar, glutinous rice, three kinds of medicinal materials are added. Half of it.
- Then transfer to low heat, cook until the soup thickens, add the other half of the herbs, drizzle with pepper oil, put a spoon on the plate, sprinkle with coriander and serve.
Method three
Ingredients
3 pork large intestines, 500 grams of oil, 5 grams of minced green onion, 5 grams of minced garlic, 2.5 grams of minced ginger, 54 grams of vinegar, 25 grams of soy sauce, 100 grams of sugar, clear soup, appropriate amount of salt, 10 grams of Shao wine, pepper noodles, cinnamon Noodles and Amomum noodles, 15 grams of pepper oil, 1.5 grams of coriander.
step
- Boil the pig intestines in a pot of boiling water, remove and drain.
- Pour oil in the wok. When it is 70% hot, fry the pig intestines until golden and reddish.
- Leave some oil in the pot, add minced green onion, minced ginger, and minced garlic to fry to get the fragrance, cook in vinegar, then add soy sauce, sugar, clear soup, refined salt, and Shao wine.
- Add pig intestines and stir fry, heat slightly until the soup is closed, add pepper noodles, cinnamon noodles, and amomum noodles, drizzle with pepper oil and stir-fry evenly, put on a plate, and sprinkle with chopped coriander.
Method four
Ingredients
500 grams of cooked pig large intestine, 1 tablespoon of light soy sauce, 1 teaspoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of Shao wine, appropriate amount of clear soup, 2 tablespoons of sugar, appropriate amount of chicken essence, 1/2 teaspoon of pepper, cinnamon powder 1/2 teaspoon, a little Amomum powder, appropriate amount of Chinese pepper oil, 1 tablespoon each of chopped green onion, ginger and garlic, 1 teaspoon of salt, appropriate amount of vegetable oil, appropriate amount of ground coriander.
- Cut the cooked large intestine into 2 cm long sections.
- Boil in boiling water, remove and drain.
- Pour vegetable oil into the pot and fry the large intestine until it is golden when the oil is 70% hot. Remove the oil.
- Leave the bottom oil in the pot, add the onion, ginger, garlic and sauté until fragrant. Pour the clear soup. Add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar and chicken essence. Pour into the large intestine, bring to a boil, turn to low heat to simmer the large intestine thoroughly.
- When the soup is thick and thick, add pepper, cinnamon, and Amomum powder.
- Finally, pour in pepper oil and sprinkle with coriander before boiling.
