"nine to large intestine" is a traditional dish in Ji'nan, Shandong. During the Qing Dynasty, the owner of the jiuhuashin restaurant in Ji'nan, after washing the pig's large intestine, boiled the spice to the hard crisp with boiled water, took out the cut section, added soy sauce, sugar and spice, and first made the sweet and delicious "red fever large intestine", which won the welcome of the customers and became famous gradually in the city. Later, it has been improved in the production method. After washing the large intestine into the boiling water cooker, it will be fried in the oil pot first, then add seasoning and spices to cook, so that the taste of "red fever large intestine" is more delicious. Many famous people prepare a dish of braised pork in large intestine at a banquet. After some literati's food, it was really different and delicious. To please the shopkeepers, they liked the "Nine", and praised the chef to make this dish as the Taoist "nine refinery", and then renamed it "nine turns of large intestine". From then on, the "nine turn large intestine" dish became famous throughout the province and became one of the most famous dishes in Shandong.
don't say much. Let's take a look at how to make this dish.
nine turns of large intestine: 3 large intestine (about 750 grams), 10 grams of Shaoxing wine, 25 grams of soy sauce, 100 grams of white sugar, 50 grams of vinegar, 4 grams of salt, 1, 5 grams, pepper noodles, cinnamon noodle, Amomum noodle, 5 grams of onion, ginger end 2, 5 grams, cooked lard and pepper oil.
nine transfer of large intestine:
1, 3 large large intestine (raw large intestine after washing, into the open water pot and the scallion ginger wine first braised and cooked), cut into 3 cm long finger "section", in the boiling water pan, drain out, drain water.
2, fry pan heat, pour into lard, heat up to 70% heat, remove the large intestine to the red. 25 grams of oil in the pot, put into the onion, ginger, garlic and fry the fragrance, cook into the vinegar, add soy sauce, white sugar, clear soup, salt, Shaoxing wine, quickly put into the large intestine and stir fry, and move to the small fire, when the soup is tight, put pepper noodles, cinnamon noodles, and amomum noodles (South called powder), pour on the pepper oil, turn evenly, and then into the pan, and spread into the pan, and sprinkled into the pan, and sprinkled. The end of the coriander is made.
tips:
1, the large intestine must be washed inside and outside, remove the mucus, dirt, otherwise the vegetable must have the odor;
2, before the frying, first put into the boiled water pot to cook until the hard crisp. If the meat is not ripe, fry in the pan, cooking is not easy to taste.