This dish was pioneered by the owner of Jiuhualin Restaurant in Jinan, Shandong in the early years of the Guangxu period of the Qing Dynasty. The large intestine cooked in this building is cooked hard and the ingredients are complete. It is cooked and blanched first, then fried, and then burned again. Take out the spoon and put into the pot and repeat it many times until it is cooked.
Once, Du Mou, the owner of "Jiuhualou", invited a treat. There was a "braised intestines" at the banquet. After tasting it, the guests praised it one after another. Some said it was fragrant, some said it was sweet, some said it was sour, some said it was spicy, and some said it was salty. People in the audience commented on this dish like the Taoist "Nine Refined Golden Pills". In order to thank the owner for his kindness, they praised the chef's superb skills and the complete ingredients, complex processes, and changeable tastes. However, in order to please the store owner's obsession with "nine", the gift was named "Nine Transforming Large Intestine". Since then, the name of "Nine Turning Large Intestine" has become more and more famous and has been passed down to this day.
This dish is ruddy in color, soft and tender in the large intestine, fat but not greasy. It combines five flavors of sour, sweet, fragrant, spicy and salty. It is a traditional flavor dish in Shandong. It is one of the famous dishes in the Shandong cuisine department.
The traditional nine-turn large intestine is stacked layer upon layer, and when making this dish, you must blanch, cook twice, fry three, and roast four.
Nine turns large intestine
By NewellHoeger
Recipe Recommendations
- coriander 2 trees
- onion 5 grams
- garlic 5 grams
- ginger 3 grams
- ginger slices 5 pieces
- soy sauce 20 grams
- white sugar 80 grams
- vinegar 50 grams
- pepper oil 20 grams
- pepper a little
- octagonal a little
- cinnamon a little
- clear soup a bowl
- chicken essence a little
- white pepper a little
- cooked chicken oil a little
- Fructus amomi a little
Steps for Nine turns large intestine
1
Wash both sides of the large intestine several times with clean water.
2
Add a little cooking oil and sweet potato powder to clean the large intestine.
3
Grasp evenly with your hands and wash for 5 to 10 minutes.
4
Then wash it with clean water. (Clean both sides twice to ensure complete removal of mucus dirt.)
5
After washing, thread the small head of the large intestine into the large head and turn it 2 to 3 times. (This way the large intestine will be stacked on top of each other)
6
Hold the joint tightly with your hands to prevent it from becoming loose.
7
Use a toothpick to fix the interface first, and then insert a few toothpicks at intervals. (This can prevent the large intestine from bursting due to flatulence and unsightly rupture)
8
Put the treated large intestine in cold water to boil, and then change the water. (This way to get rid of the fishy smell)
9
In the second water, add ginger slices, onion knots, pepper, star anise, cinnamon, and cooking wine. After boiling the water, change to medium to medium heat and simmer for 1 hour until the large intestine is cooked.
10
Remove the cooked large intestine and cool it for a while, then pull out the toothpick.
11
Change the cooked large intestine into 2.5 cm long sections in turn.
12
Pour water in the pan, add the water to the large intestine and blanch it, and then control the water to dry.
13
Then add the oil to the pan. When the oil temperature is 70% hot, add the dry large intestine section and fry it until golden red.
14
Remove and control the oil.
15
Pour out the oil in the pan, leave a little base oil, and add white sugar.
16
Stir fry with a spatula until the sugar has completely melted and turned golden.
17
Pour in the fried large intestine and stir fry to color it.
18
After coloring the large intestine, move it to the side, add ginger, onion and minced garlic, and stir fry until fragrant, then cook in Shaoxing wine.
19
Then add the clear soup.
20
Add soy sauce, white sugar, vinegar, salt, and pepper oil, stir well.
21
After the soup is boiled, turn to medium to medium heat and simmer.
22
When the soup reaches 1/4, add pepper powder, shredded amomum villosum, and shredded cinnamon.
23
Continue to simmer until the soup thickens, drizzle with chicken oil and add a little chicken essence.
24
Pour into a plate, sprinkle with chopped green onions, and garnish with coriander.Nine turns large intestine Make Tips
1: When cleaning the large intestine, you must clean it so that the finished vegetables will be delicious and delicious. 2: Be sure to blanch and clean it first, then add water again, add spices to cook the large intestine. 3: There are many seasonings when making this dish, so it is best to prepare all the seasonings in advance. 4: Remember to blanch, cook twice, fry three, and cook four. 5: Cinnamon and amomum villosum are available in pharmacies. Just grind them into powder when purchasing. 6: Just a little bit of chopped amomum villosum and chopped cinnamon, but don't put too much.