1. "Nine Turns of Large Intestine" was first created by Jinan Jiuhualou Restaurant during the Guangxu period of the Qing Dynasty, and the owner Du Mou was a giant businessman. This treasurer has a special hobby for the "nine" word, everything has to take a nine number, Jiuhua Hotel is located in the northeast of the county, the scale is not large, but the chef is a master chef, the cooking of the pig under the water is extremely elaborate, when firing the pig intestine, the material is heavy, the material is complete, the five tastes are complete, it is said that once the owner of the Jiuhualou shop set up a dish banquet, there is a "burnt intestine" between the banquets, everyone is full of praise after tasting, there is a scribe who said, such a delicacy should be named, this scribe on the one hand caters to the owner's habit of "nine", and also praises the skills of the high chef. Immediately named "nine turns of the large intestine", the same seat asked what is the allusion? He said: "The Taoists are good at refining Dan, and they are known as the Nine Turns of Immortal Elixir, and eating this delicacy is comparable to that of Immortal Elixir." Since then, the reputation of the "Nine Turns of the Great Intestine" has become increasingly popular and has been passed down to this day.
2. "Journey to the West" has the story of Taishang Laojun's "Nine Turns of Jindan", and the use of nine turns to describe the serious spirit of refining and refining in cooking, the name of "Nine Turns of Large Intestine", reflects the superb skills of Chinese cooking.
3. This dish is ruddy in color, soft and tender in the large intestine, salty, sweet, sour, spicy, abnormally fresh and fragrant, fat but not greasy, and not tired of eating for a long time. Today I will share this delicious preparation method.
The fresh flavor is abnormal, fat but not greasy
Main Ingredients and Accessories]
Cooked pork fat sausage⋯ ⋯ 750 grams of soy sauce ... ⋯ ⋯ ⋯ ⋯ 15 grams
MSG⋯⋯⋯⋯⋯⋯8 grams rice vinegar...⋯⋯⋯⋯ 50 grams
Sugar... 80 g pepper... 0.25 g of sugar... ⋯ ⋯ ⋯ ⋯
Cooking wine...⋯⋯⋯⋯⋯50 grams cinnamon noodles...0.25 grams
Fine salt... ⋯⋯ ⋯ ⋯ 4 grams of sand kernel noodles ⋯ ⋯ 0.25 grams
Clear soup... 250 grams minced garlic... 5 grams
Sesame oil... ⋯⋯ ⋯ ⋯ ⋯ 15 grams of chopped coriander ... ⋯ ⋯ ⋯ ⋯ 6 grams
Chopped green onion... 15 grams of chopped green onion... ⋯ ⋯ ⋯ 5 grams of chicken fat ... ⋯ ... ⋯ ⋯
Ginger minced... 5 g...⋯⋯
Cooking method
1. Cut the thin tail of the cooked fat intestine, cut it into 2.5 cm long segments, put it in boiling water and cook it thoroughly to remove the dry water.
2. Fill the frying pan with oil, when it is 70% hot, add the large intestine and fry until golden red.
3. Heat sesame oil in the wok, add 30 grams of white sugar and fry over low heat until dark red, pour the cooked fat intestines into the pot, turn the pot upside down, make it colored, cook the cooking wine, onion, ginger and garlic minced and stir-fry the aroma, add the clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, soup after boiling, and then move to simmer on a low heat.
4. When the soup is 1/4, add pepper, cinnamon noodles, sand kernel noodles, continue to simmer until the soup is thick, turn the spoon upside down so that the juice is evenly wrapped on the large intestine, drizzle with chicken fat, drag into the dish, sprinkle with chopped coriander and serve.
Precautions
1. Fat intestines with the method of over-washing, inside and outside several times to remove fecal debris, put into the dish, sprinkle some salt, vinegar rubbing, remove mucus, and then rinse the inside and outside of the large intestine with water.
2. Put the washed fat intestines into a pot of cold water and slowly heat them, change the water 10 minutes after opening and then cook to remove the fishy smell.
3. When cooking fat intestines, it is necessary to heat the fat intestines widely, and change to low heat after opening the pot. It is found that there are chopsticks in the drum bag, and ginger, green onion, and pepper can be added to cook to remove the fishy taste.
4. When making, it should be blanched, boiled twice, fried three times, and burned four times.
Fat but not greasy, long food is not tired
The fresh flavor is abnormal, fat but not greasy, and it is not tired of eating for a long time
This dish is over, welcome to pay attention to forwarding, I will update the practice of several home-cooked snacks every day and exclusive recipes.