Braised Intestines in Brown Sauce(jiu zhuan da chang )

Braised Intestines in Brown Sauce

Introduction:

"This dish was first created by the owner of jiuhualin restaurant in Jinan, Shandong Province in the early years of Guangxu reign of Qing Dynasty. The large intestine cooked in this restaurant is full of raw materials. It is first boiled and blanched, then fried, and then burned. It is put into the pot with a spoon for many times until it is cooked. On one occasion, Du, the owner of Jiuhua building, invited a "braised large intestine" during the dinner. After tasting it, the guests praised it one after another. Some said it was fragrant, some said it was sweet, some said it was sour, some said it was spicy, and some said it was salty. People in the audience commented that this dish was just like the Taoist "nine refining golden elixir". In order to thank the host for his kindness, they praised the chef for his superb skill and the complete ingredients, complex processes, and many tastes The characteristics of change. However, in order to please the shop owners, they are fond of "Nine", so the present name is "nine turn large intestine". Since then, the name of "jiuzhuan large intestine" has become more and more popular. This dish is ruddy in color, soft and tender in large intestine, fat but not greasy. It has five flavors of sour, sweet, fragrant, spicy and salty. It is a traditional dish of Shandong. It is one of the famous dishes in Shandong cuisine. The traditional jiuzhuan large intestine is stacked layer upon layer. When making this dish, you must blanch it, cook it, fry it and cook it four times. "

Production steps:

Step 1: wash both sides of the large intestine several times with clean water.

Step 2: add a little cooking oil and sweet potato powder to clean the large intestine.

Step 3: grasp well by hand and wash for 5 to 10 minutes.

Step 4: wash with clean water. (two or three times of cleaning should be repeated on both sides to ensure that the mucus and dirt are completely removed.)

Step 5: after washing, put the small head of the large intestine into the big head and turn for 2 to 3 turns. (in this way, the large intestine will be stacked layer by layer)

Step 6: pinch the joint tightly by hand to prevent loosening.

Step 7: fix the joint with toothpick first, then insert a few toothpicks at intervals. (this can prevent the large intestine from bursting due to flatulence when cooking)

Step 8: Boil the large intestine in cold water, then change the water. (so as to get rid of the smell)

Step 9: the second time in the water, add ginger, onion, pepper, star anise, cinnamon, cooking wine. After boiling, turn to low heat and simmer for 1 hour until the large intestine is cooked.

Step 10: take out the cooked large intestine, cool it slightly, and then pull out the toothpick.

Step 11: change the cooked large intestine into a 2.5cm long section.

Step 12: boil water in the pot, put it into the large intestine section after boiling, and then control the dry water.

Step 13: then add oil into the pan. When the oil temperature is 70%, add the large intestine segment to control the moisture and fry until golden red.

Step 14: remove the control oil.

Step 15: pour out the oil in the pan, leave a little bottom oil, and add sugar.

Step 16: stir fry until the sugar is completely melted and golden.

Step 17: pour in the fried large intestine and stir fry to color it.

Step 18: after colouring the large intestine, move to the side, add ginger, onion and garlic, stir fry until fragrant, and then cook in Shaojiu.

Step 19: then pour in the clear soup.

Step 20: add soy sauce, sugar, vinegar, salt, pepper oil, stir well.

Step 21: after the soup is boiling, turn to low heat and simmer.

Step 22: when the soup reaches 1 / 4, add pepper, Amomum villosum and cinnamon.

Step 23: continue to simmer until the soup is thick, drizzle with chicken oil and add a little chicken essence.

Step 24: put it on the plate, sprinkle with scallion and garnish with coriander.

Materials required:

Pig large intestine: 1000g

Coriander: 2

Iodized salt: 5g

Scallion: 5g

Garlic: 5g

Ginger powder: 3 G

Ginger slices: 5

Whole onion: one tree

Shaojiu: 15g

Soy sauce: 20g

Sugar: 80g

Vinegar: 50g

Zanthoxylum oil: 20g

Pepper: a little

Star anise: a little

Cinnamon: a little

Clear soup: a bowl

Chicken essence: a little

White pepper: a little

Cooked chicken oil: a little

Amomum villosum: a little

Minced cinnamon: a little

Note: 1: when cleaning the large intestine, it must be cleaned, so that the dishes will be delicious. 2: Be sure to blanch the water and clean it, then add water again, add spices and cook the large intestine. 3: There are many seasonings when making this dish, so it's better to prepare all seasonings in advance. 4: Remember to blanch, cook, fry and cook. 5: Cinnamon and Amomum villosum are available in pharmacies. When you buy them, grind them into powder. 6: A little Amomum villosum and Cinnamomum cassia, not more.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: other

Chinese PinYin : Jiu Zhuan Da Chang