Gourd head, a traditional snack in Xi'an, Shaanxi. Originated from the "fried white intestine" in the northern Song Dynasty street market food. Because the pig's large intestine is thicker and shaped like a gourd, it is called a gourd head. The basic raw materials of gourd head are pig intestine and pork belly.
When eating, the customer first breaks the steamed bun into pieces, and the chef then arranges the pork intestine belly and chicken, sea cucumber, squid, etc. on the crushed bun pieces, soaks it three or four times with boiling bone soup, and then adds cooked lard and green vegetables. When eaten, it is accompanied by sugar garlic, hot sauce, etc., which is fresh and tender, fat but not greasy. According to legend, Sun Simiao, a famous medical scientist in the Tang Dynasty, taught the method of cooking pork intestines to a restaurant owner in Chang'an, and gave a medicinal gourd to the owner to season. The shopkeeper improved the production method according to Sun Simiao's instructions, and the Chang'an "gourd head" has been famous since then and has been passed down for thousands of years.
Preparation of ingredients
Pork intestines, pork belly, pork bones, 1 hen, salt, flour, spices (peppercorns, star anise, Shangyuan gui, etc.), sea cucumber, water squid turtle, shrimp and other seafood, vermicelli.
Production steps
1． Process the intestines. It is necessary to achieve the requirements of decontamination, defishing, and degreasing through twelve processes such as wringing, pinching, scraping, turning, picking, turning, turning, rinsing, secondary pinching, dipping, and drying.
2． Soup. Wash and break the pig bones and put them into the pot. Add water to a boil, skim off the foam, when the soup is white, put down a fat hen, salt to taste, after 20 minutes of cooking, put in the seasoning package, low heat continue to simmer until the soup is thick.
3． Baked bread. Bake with flour to form small baked cakes, and must be broken into pieces by hand so that the juice can be soaked into the flavor. Put the broken bun into a bowl, add the sausage vomit cut into small pieces, with shredded meat, vermicelli, soak it three or four times with boiling soup, and serve with sea cucumber, squid, shrimp and other seafood.
Material handling
Pork intestine, steamed bun, pork white meat, chicken, squid, sea cucumber slices, cooking wine, seasoning water, monosodium glutamate, chopped coriander, garlic sprouts, sugar garlic, kimchi, spicy sauce.
1． The large intestines of the pigs are washed, roasted, boiled and sliced or shredded.
2． Put the steamed bun grains that are broken into white fruits in a bowl, and then arrange the large intestine, pork white meat, chicken or squid, and sea cucumber slices neatly on the steamed bun grains, and pour the steamed buns in the bowl for 3-4 minutes, so that the steamed buns in the bowl are soaked in the soup.
3． It is then made by adding cooking wine, seasoning water, monosodium glutamate, chopped coriander and shredded garlic seedlings, and finally pouring the soup.
4． Serve with sugar garlic, kimchi, and spicy sauce. It is characterized by the mellow taste of the soup, fresh and delicious.
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