Nine ways to turn the large intestine

How to Make Braised Intestines in Nine Turns (Jiu Zhuan Da Chang)

Braised Intestines in Nine Turns, a iconic Shandong dish, is renowned for its tender texture, rich flavors, and complex preparation. Here’s a simplified guide to recreating this delicacy at home.

Ingredients: 1.5 lbs pork intestines, 5 tbsp sugar, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp vinegar, 1 ginger slice, 3 scallions, 2 star anise, 1 cinnamon stick, oil, and water.

Steps:

1. Clean the Intestines: Rinse intestines thoroughly under cold water, then rub with salt and vinegar to remove odor. Cut into 2-inch pieces.

2. Blanch: Boil intestines in water with ginger and scallions for 3 minutes. Drain and set aside.

3. Caramelize: Heat 2 tbsp oil in a wok. Add sugar and stir over medium-low heat until golden brown.

4. Stir-Fry: Toss intestines in the caramel, then add soy sauce, wine, vinegar, and spices. Stir-fry for 2 minutes.

5. Braise: Pour in enough water to cover. Simmer on low heat for 1.5 hours until tender.

6. Reduce Sauce: Increase heat to thicken the sauce, tossing continuously until glossy.

Key Tips: Clean intestines meticulously to avoid any off-flavors. Control caramelization carefully to prevent bitterness. Serve hot with steamed rice for the best experience. This dish balances sweetness, umami, and a hint of spice, making it a true culinary delight.