Nine turns large intestine
By TyreekRunte
Shandong cuisine. The pig's large intestine is blanched in water, fried, then poured in more than ten kinds of seasonings, and made with mild heat. It has five flavors of sour, sweet, fragrant, spicy and salty. It is one of the famous dishes in the Shandong cuisine department.
Recipe Recommendations
- pig large intestine art. 3
- pepper noodles a little
- diced green onion 5 grams
- minced garlic 5 grams
- ginger 2.5 grams
- soy sauce 25 grams
- white sugar 100 grams
- vinegar 54 grams
- pepper oil 15 grams
- clear soup appropriate amount
- refined salt appropriate amount
Steps for Nine turns large intestine
1
Wash pig large intestine, rub with 50g vinegar and a little salt inside and outside, remove mucus dirt, rinse, put into boiling water pot, add onion, ginger and wine to stew, take out and cut into 3cm long sections, put into boiling water pot to blanch, take out and drain.2
Place a wok on medium heat, add lard and heat until 70% hot, and fry the large intestine until it turns red. Leave 25 grams of oil in the pan, add shallots, ginger, and garlic to fry to create fragrance, cook vinegar, add soy sauce, white sugar, clear soup, refined salt, and Shaoxing wine, quickly add the intestines and stir-fry, transfer to low heat, and cook until the soup is tight, add pepper noodles, cinnamon noodles, and amomum villosum noodles, sprinkle with pepper oil, stir evenly, place into a plate, and sprinkle with minced coriander.Nine turns large intestine Make Tips
1. This dish combines five flavors: sour, spicy, fragrant, sweet, and salty; pay attention to the amount of each seasoning used. 2. Pay attention to the heat when caramelizing sugar. Insufficient heat will affect the color of the finished dish, while too much heat will result in a bitter, burnt taste.