Xi'an famous eat gourd head, on the "tip of the tongue", Jia Ouping and Zhang Yimou often eat, it is really very fragrant. Snack street "Muslim Street", that dazzling variety of food, really addictive, there are many kinds of famous on the list, such as: Xi'an meat steamed buns, lamb steamed buns, cold skin, gourd heads, etc., everything is available, turn a street kung fu, not only can feast the eyes, but also to meet our luxury of food. To satisfy the taste buds, it is needless to say, in an instant, you can also feel the belly full, as long as the people who turn this street are deeply felt.
Speaking of "Xi'an" snack food, we have to say that Xi'an people love to eat, but also more famous "gourd head", gourd head this dish we can not as the name suggests, in order to understand its dish, but also need to understand its historical source; according to legend, the medicine king "Sun Simao" first ate this dish, after the entrance felt that the fishy taste of this dish is particularly large, the taste is not good, so casually open the medicine gourd he carries, pour a variety of medicinal powder into the bowl, its dishes immediately taste delicious, and is a big increase, Therefore, later people called this dish "gourd head", and it has been passed down to this day, and "five-spice powder" was born from that time, which is also a pioneering work of "Sun Simao", which gave birth to two kinds of gastronomic innovations.
The dish "gourd head" actually has nothing to do with the gourd, but uses pork belly and pig intestine; in the words of the locals, it is "pork offal", and then we share the practice of "Zhang Yimou and Jia Ouping" eating the famous Xi'an "gourd head" that "Zhang Yimou and Jia Ouping" ate when they patted the tip of their tongues.
Gourd head
Main ingredients:
Pig intestine, pork belly, pork bone, pork hand meat, chicken.
Supplementary ingredients:
Peppercorns, star anise, cinnamon, large incense, yuan gui, grass fruit (that is, the main ingredient for making five-spice powder), salt.
method:
Step 1: Process the ingredients; put the prepared pork intestine and pork belly into the appropriate amount of salt and rub it back and forth by hand for half an hour, then put it in the basin, add vinegar and then scrub the pork intestine belly back and forth, and then scrape the mucus and dirty oil attached to the intestine with a knife, and then turn the intestines over and add salt and vinegar to scrub for a few minutes in the same way, until the intestines are white.
Step 2: Heat the pot, then put the large intestine into the pot and stir for about ten minutes, mainly to fry the water vapor of the large intestine dry, and then remove the gourd head (that is, the large intestine head) from about 30 cm of the large intestine head.
Step 3: Add the appropriate amount of water to the pot and bring it to a boil, then put the pig intestine and pork belly in, when the foam is cooked, salvage it clean, cover the pot and cook for half an hour, then turn the heat to low and cook slowly for four hours, then add salt and cook for ten minutes to drain the water and set aside.
Step 4: Add the right amount of water to the pot, wash and smash the prepared pork bones, cut the pork into large pieces and boil it in the pot to remove the foam, cook until the broth turns white, add chicken and salt and cook for half an hour, then add the large ingredients to the low heat and cook for three hours, when the soup is thick, pour it into the basin for later.
How to eat gourd head:
Shred the steamed bun by hand into a bowl, then cut the cooked pork intestine and pork belly cutter into pieces in the bowl, cut the pork and chicken into pieces and place them in the bowl, then pour the original soup into the bowl, go back and forth 3 times to penetrate the soup into the steamed bun, and then add the appropriate amount of the original soup, a little cooking wine, garlic juice, monosodium glutamate, lard and pour it into the bowl once, sprinkle with chopped coriander and garlic sprouts to eat.
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