Braised Intestines in Brown Sauce(jiu zhuan da chang )

Nine turn method:

Raw materials for making jiuzhuan large intestine:

750 grams of cooked large intestine, cooked lard, pepper oil, clear soup, white lees, salt, monosodium glutamate, cooking wine, onion, ginger, garlic, coriander, vinegar, pepper noodles, Amomum villosum, cinnamon and cardamom.

The procedure of making nine turn large intestine is as follows:

1. Cut the large intestine into 2 cm segments and parsley into 1 cm segments.

2. Add clean water into the spoon, open it, put it into the large intestine and drain the water. Add lard to the ladle.

3. Stir fry the sugar until it turns red, color the intestines, add green onion, ginger and garlic, cook vinegar and cooking wine, add clear soup, open and add half of salt, sugar, monosodium glutamate and three kinds of herbs.

4. Then move to a low heat and heat until the soup is thick. Add in.

Characteristics of jiuzhuan large intestine

It is a famous dish in Shandong Province.

Braised Intestines in Brown Sauce

Jiuzhuan large intestine, formerly known as braised large intestine, is a famous traditional dish in Jinan City, Shandong Province. In the early years of the Qing Dynasty, it was initiated by the owner of Jiuhua restaurant in Jinan. The large intestine of pig was boiled in water, fried, and then filled with more than ten kinds of seasonings. After being cooked, it tastes sour, sweet, fragrant, spicy and salty, with ruddy color and soft and tender texture.

On September 10, 2018, "Chinese food" was officially released, and "jiuzhuan large intestine" was rated as one of the top ten classic dishes in Shandong.

History of dishes

According to legend, jiuzhuan large intestine is a dish created by jiuhualou hotel in Jinan in the early years of the Qing Dynasty. At first, it was called braised large intestine. After several improvements, the taste of braised large intestine was further improved.

Many celebrities prepare "braised large intestine" when they hold a banquet in the store. After eating, some literati and refined scholars felt that this dish was really different and had a special taste. In order to please the shop owners, they liked "Nine" and praised the chef for making this dish like the Taoist "nine refining golden elixir", so they renamed it "nine turning large intestine".

Dish making

Practice 1

Ingredients

Cooked large intestine 750 grams, cooked lard, pepper oil, clear soup, white lees, salt, monosodium glutamate, cooking wine, onion, ginger, garlic, coriander, vinegar, pepper noodles, Amomum villosum, cinnamon, bean curd each amount.

step

1. Cut the large intestine into 2 cm segments and parsley into 1 cm segments.

2. Add clean water into the spoon, open it and put it into the large intestine. Remove and drain the water.

3. Add cooked lard and sugar on the frying spoon, stir fry the sugar until it turns red, enlarge the intestine, color it, add ginger and garlic, cook vinegar and cooking wine, add clear soup, open and add half of salt, sugar, Weizao and three kinds of herbs.

4. Then move it to a low heat and heat it until the soup is thick. Add the other half of the medicinal materials, pour with pepper oil, put a spoon in the plate, and sprinkle with coriander.

 

Practice 2

Ingredients

Pig large intestine 3, oil 500 grams, onion 5 grams, garlic 5 grams, ginger 2.5 grams, vinegar 54 grams, soy sauce 25 grams, sugar 100 grams, soup, salt each amount, Shaojiu 10 grams, pepper noodles, cinnamon noodles, Amomum noodles each a little, pepper oil 15 grams, coriander 1.5 grams.

step

1. Blanch the large intestine in boiling water and drain it.

2. Pour oil into the frying pan. When it is 70% hot, fry the large intestine until golden and reddish.

3. Leave some oil in the pot, add chopped green onion, ginger and garlic to fry the flavor, cook with vinegar, and then add soy sauce, sugar, clear soup, refined salt and Shaojiu.

4. Stir fry the large intestine of the pig, heat slightly until the soup is finished, add pepper noodles, cinnamon noodles and amomum noodles, sprinkle with pepper oil, stir well, put on a plate, and then sprinkle with coriander powder.

 

Practice 3

Ingredients

Cooked pig large intestine 500g, 1 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 1 tbsp of vinegar, 1 tbsp of Shaojiu, proper amount of clear soup, 2 tbsp of sugar, proper amount of chicken essence, 1 / 2 tbsp of pepper powder, 1 / 2 tbsp of cinnamon powder, a little Amomum powder, proper amount of zanthoxylum oil, 1 tbsp of onion, ginger and garlic powder, 1 tbsp of salt, proper amount of vegetable oil, and proper amount of coriander powder.

step

1. Cut the cooked large intestine into 2 cm long segments.

2. Blanch it in boiling water and drain it.

3. Pour vegetable oil into the pan. When the oil temperature is 70%, deep fry the large intestine until golden yellow. Remove and drain the oil.

4. Leave the bottom oil in the pot, add onion, ginger and garlic, and saute until fragrant. Pour in the clear soup. Add soy sauce, salt, sugar, Shaojiu, vinegar and chicken essence. Pour in the large intestine and bring to a boil. Turn to low heat and simmer the large intestine thoroughly.

5. When the soup is thick, add pepper, cinnamon and amomum powder.

6. Finally, pour in pepper oil and sprinkle coriander powder before boiling.

 

Practice 4

Ingredients

Pig large intestine 3 (about 750 grams), coriander 1.5 grams, pepper noodles, cinnamon noodles, Amomum noodles each a little, onion, garlic each 5 grams, ginger 2.5 grams, Shaojiu 10 grams, soy sauce 25 grams, sugar 100 grams, vinegar 54 grams, cooked lard 500 grams (about 75 grams), pepper oil 15 grams, soup, salt each amount.

step

1. Wash the pig's large intestine, rub it with 50g vinegar and a little salt inside and outside, remove the mucus and dirt, rinse it, put it into a boiling water pot, add green onion, ginger and wine to stew and cook it, take it out and cut it into 3cm long sections, then put it into a boiling water pot to blanch and drain it.

2. In a frying pan over medium heat, add lard and heat to 70%. Deep fry the large intestine until red. Remove. Leave 25 grams of oil in the pot, add onion, ginger and garlic powder to fry the flavor, cook vinegar, add soy sauce, sugar, clear soup, refined salt and Shaoxing wine, quickly stir fry the intestines, move to the low heat, heat until the soup is tight, add pepper noodles, cinnamon noodles, Amomum noodles, pour pepper oil, overturn evenly, put into the plate, sprinkle with coriander powder.

 

Practice 5

Ingredients

Cooked pig large intestine about 400 grams, scallion White 2 grams, 100 grams, 2 teaspoons soy sauce, 50 grams of sweet sauce, pepper salt 5 grams, garlic amount.

step

1. Put the pot on the fire, add water, salt and cooked large intestine, bring to a boil over a high fire, and take out the filtered water. Insert scallion into each large intestine, and spread soy sauce on the outside of the large intestine. Mash garlic

2. Heat the pan, add the oil, when it is ripe, put it into the large intestine, deep fry it until it is jujube red, remove it and drain the oil. Take out the scallion, cut it into 1cm wide oblique knife, and put it into the dish neatly. Put the sweet flour sauce, mashed garlic and pepper salt into a small dish and dip them in.

 

Practice 6

Ingredients

Pig large intestine 750g, soy sauce 15g, monosodium glutamate 5g, vinegar 30g, sugar 30g, pepper 1g, cooking wine 50g, cinnamon 1g, salt 4G, Amomum villosum 1g, garlic 5g, sesame oil 15g, coriander 6G, shallot 5g, chicken oil 15g, ginger 5g.

step

1. Wash and cook the sausage, cut off the tail and cut it into 2.5cm long pieces, put it into boiling water and take out the water.

2. Add oil into the frying pan. When it is 70% hot, lower it into the large intestine and fry it until golden red. Remove it.

3. Heat the sesame oil in the frying pan, add 30 grams of sugar, stir fry with low heat until dark red, pour the cooked sausage into the pan, and turn the pan to color it.

4. Add cooking wine, onion, ginger and garlic, stir fry until fragrant, add 250ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate and broth, open and simmer over low heat.

5. When the soup reaches 1 / 4, add pepper, cinnamon (crushed) and Amomum villosum (crushed). Continue to simmer until the soup is thick. Turn the spoon to make the juice evenly wrapped on the large intestine, pour chicken oil on it, drag it into the plate, and sprinkle with coriander powder.

 

Practice 7

Main ingredient: 500g cooked pig large intestine

Accessories: onion, ginger, garlic, soy sauce, soy sauce, soy sauce, salt, sugar, Shaoxing wine, vinegar, chicken essence, pepper, cinnamon, Amomum villosum and coriander

Steps:

1. Cut the cooked large intestine into 2cm long segments.

2. Blanch in boiling water and drain.

3. Pour vegetable oil into the pan. When the oil temperature is 70%, deep fry the large intestine until golden yellow. Remove and drain the oil.

4. Leave the oil in the pan, add onion, ginger and garlic, saute until fragrant, pour into the clear soup, add soy sauce, salt, sugar, Shaoxing wine, vinegar and chicken essence.

5. Pour in the large intestine and bring to a boil. Turn to low heat and simmer the large intestine thoroughly.

6. When the soup is thick, add pepper, cinnamon and amomum powder.

7. Finally, pour in pepper oil and sprinkle with coriander powder before boiling.

Characteristics of dishes

Jiuzhuan large intestine is red in color, translucent, flexible, and layered. Eat up

Chinese PinYin : Jiu Zhuan Da Chang