Hello everyone! I am Xiaoyu in the food industry. Xiao Yu takes you to make food, healthy and delicious to insist on.
Jiuzhu large intestine, formerly known as braised large intestine, was first created by Jinan JiuhuaLou during the Qing Guangxu period, and belongs to the classic famous dishes of Shandong. Its workmanship is delicate, the color is rosy after the pot, the aroma is fragrant, the taste is fat and refreshing, and it is soft and crisp. The five flavors of sour, sweet, bitter, spicy and salty gather on the tip of the tongue, and after eating, people are full of fresh and fragrant. Friends who can't do it, come and learn from me!
【Ingredients】
Large intestine, green onion, ginger, garlic, pepper, star anise, rock sugar, sugar, cooking wine, soy sauce, chicken essence, vinegar, oil, salt
【Directions】
1. First of all, add some salt and vinegar to the large intestine to wash, which can effectively remove the mucus and odor of the large intestine.
2, after cleaning, turn the large intestine over, put the grease on the outside, and then put the intestine.
3, after the completion of a layer, use a toothpick to seal its mouth, turn it over and set it again, and then use the tooth to seal its mouth, so that it can be.
4, after the large intestine is sorted out, boil water, put the large intestine into the pot to cook, add green onion, ginger, star anise, and then some cooking wine to fishy, to a little salt.
5: After the water boils, skim off the foam, and then use a toothpick to prick the large intestine. Because after the large intestine is put in and boiled, there will be air inside, so the air is discharged. Then cover the pot and simmer for 2 hours.
6: After the large intestine is cooked, we fish it out and put it in cold water to cool it.
7, after the large intestine is cold, we first take out the toothpick, and then cut into large small pieces.
8, cut well, and then use a toothpick to wear the large intestine again to prevent it from slipping out.
9: Let's heat the pan with cold oil, start sautéing the sugar color, and add the rock sugar.
10: Slowly boil the rock sugar until the bubbles become small.
11, then we put into the large intestine and stir-fry repeatedly, so that it is evenly colored.
12. After the large intestine is colored, we will pour it out and set aside.
13: Heat the oil in another pot and add the shallots, ginger and minced garlic until fragrant, then re-add the large intestine and continue to stir-fry.
14, after sautéing the aroma, add the right amount of boiling water, soy sauce, a little salt, chicken essence, and then a little balsamic vinegar, the right amount of pepper.
15: Then cover and simmer for 20 minutes
After 16 or 20 minutes, we open the lid and start collecting the juices.
17, after collecting the juice, we can come out of the pot, and pull out the toothpick after the pot.
18, After pulling out the toothpick, put it on the plate, drizzle with the remaining soup in the pot, and sprinkle a little green onion, so that our nine-turn large intestine is delicious. Have you learned?
The nine-turn large intestine that comes out of this way is ruddy in color, fragrant, fatty and refreshing in taste, soft and crispy. Well, the practice of the nine-turn large intestine is shared here today, I hope it will be helpful to everyone.
Xiao Yu is very grateful to everyone here, in the busy time to pay attention to me and support, but also look forward to your likes, comments and forwards. I wish you all a happy and happy day! We will not see each other in the next issue.