When it comes to fat intestines, we have to talk about Shandong. Because the history of Shandong's nine-turn wrench is too long, it is said that the Qing Dynasty is very famous. Here's a tutorial for your friends on the nine-turn wrench.
Fat intestines, cut about 2.5 cm wide, shaped like a wrench finger, so the name "nine turn wrench", it seems cultured. The wrench finger is the thing that the ancients put on the thumb to prevent being strangled by the bow string when shooting arrows. You can also directly call it "nine turns of the large intestine", which is one thing. This nine-turn wrench is a complicated approach. First boiled, then steamed, then fried, and then simmered, four processes, think about it is a lot of effort.
Almost all fatty sausage dishes must be cooked first. Use water directly — remember to boil the water and then put down the fat intestines, so that you can lock in the umami taste inside the fat intestines. Boiled fat intestines in cold water, the umami taste is in the soup - not just fat sausages, just stew whatever, if you want the soup to be colorful, simmer the ingredients under cold water, if you want to lock the original taste of the ingredients, then boil the water and then go down.
A chef told me that this process takes a long time, the fat intestines should be stewed, rotten to the point that chopsticks can be gently inserted: another chef said, this process, called boiling water, a little bit of collection can be, there is no need to stew a chef thinks, all make sense. It mainly depends on what you like and what tricks you're going to use next.
At this time, the approach began to be different. One is one more steaming link, steaming in a bowl. Add cooking wine, spices, shallots, peppercorns, marinades (or soy sauce), salt, etc., and slowly steam until they taste good. Friends who use this method, in the front of the water boiling this link, you can boil water, because here can be steamed slippery. The other is not steamed, directly under the frying pan.
Whether it is steamed or not, this fat sausage must be fried.
Oil warm for seven minutes, fat intestines into the frying pan, slow frying until golden crispy. 80 years ago, Huang Jinglin, the boss of Chengdu's "Aunt Feast", was good at making "soft fried wrenches", which is said to have been invented by him. In fact, no, his soft fried wrench finger, or evolved from the Lu dish "nine turn wrench", should be regarded as an improvement - the front boiling, pot steaming links are the same, the difference is that Huang Jinglin in the frying, to the fat intestine wrapped a layer of paste, I suspect that the batter has a pretzel and salt and other things, a bit like fried crispy meat, fried, and then drizzled with sweet and sour sauce. As far as I can see, the breadcrumbs are fried in oil, and the fish sauce with the flavor of pickled peppers must be even more delicious. It is estimated that the times are different, and people's tastes are different. Now there are standard methods of making crispy paste, and even the market has crispy paste for sale. Brush with crispy paste, and the fat sausage will naturally be crispy.
Lu Cai's nine-turn wrench, not wrapped in paste, fat intestines directly naked into the oil pot. After frying, leave a little oil in the pan to make the ingredients. First use white sugar to add sugar color, lazy worms can directly use old soy sauce, and then use white sugar to enhance the taste. Then add ginger, onion and garlic and stir-fry, add cooking wine, soy sauce, a small amount of five-spice powder (to what extent, depending on their taste preferences), pepper, pepper powder, sugar and other things that should be there, and then add a little water, slowly simmer until the soup is almost the same, and finally put the pot on the plate, pour the remaining thick juice on the fat intestine. Home and dry.
This dish is the first dish after the fat sausage entered the modern era, and the techniques used are still valid, but the seasonings are different, and the moves are slightly improved to form different flavors. In Chongqing, it is recommended to add an appropriate amount of pickled ginger to soak sea peppers, and you can also add tempeh, rice dumplings and sea peppers in some links to form a slightly spicy and sweet home-cooked taste.
Friends who like to eat fat intestines, go to work for a day, go home and make a nine-turn large intestine to treat yourself! Make that sense of accomplishment!
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