Nine turns large intestine
By KaleyVon
"Nine Turning Large Intestine" is a traditional famous dish in Jinan, Shandong. During the Guangxu period of the Qing Dynasty, the owner of Jinan Jiuhualin Restaurant washed the pig's large intestine (rectum), added spices and boiled it with boiling water until it was hard and crispy. He took it out and cut it into sections, added soy sauce, sugar, spices, etc. to season it, and first made it into a fragrant and delicious "braised large intestine" won the welcome of customers and gradually became famous in the city. Later, the production method was improved. After washing the large intestine and boiling it in a boiling water pot, frying it first in an oil pan, and then adding seasonings and spices to cook it, making the taste of the "braised large intestine" more delicious. Many famous people prepare a dish of "braised intestines" when holding banquets in this store. After eating it, some literati felt that this dish was indeed different and had a unique taste. In order to please the store owner's obsession with "nine" and praised the chef for making this dish as meticulously as the Taoist "Nine Refined Golden Pills", they renamed it "Nine Turning Large Intestines". From then on, the dish "Nine Turning Intestine" has become famous throughout the province and has become one of the most famous dishes in Shandong. The above allusions about the "Nine Transformations of the Large Intestine" come from the Internet.
Recipe Recommendations
- dark soy sauce 1 teaspoon
- vinegar 1 tablespoon
- clear soup appropriate amount
- sugar 2 tablespoons
- chicken essence appropriate amount
- pepper 1/2 teaspoon
- cinnamon powder 1/2 teaspoon
- pepper oil appropriate amount
- diced green onion 1 tablespoon
- salt 1 teaspoon
- vegetable oil appropriate amount
- minced garlic appropriate amount
- ginger appropriate amount
- salty and sweet
- simmer
- ten minutes
- ordinary
Steps for Nine turns large intestine
1
Cut the cooked large intestine into 2CM long sections.
2
Put it in boiling water and blanch it, remove it and drain it.
3
Pour vegetable oil into the pan, fry the large intestine until golden brown at 70% heat, remove and drain the oil.
4
Leave the base oil in the pan, add green onions, ginger and minced garlic and saute until fragrant.
5
Pour in the clear soup.
6
Add light soy sauce, dark soy sauce, salt, sugar, Shaoxing wine, vinegar, and chicken essence.
7
Pour into the large intestine, bring to a boil over high heat, and turn to low heat to simmer the large intestine thoroughly.
8
When the soup becomes thick, add pepper powder, cinnamon powder, and amomum fruit powder.
9
Finally, pour in the pepper oil and sprinkle with minced coriander before starting the pan.