Braised Intestines in Brown Sauce(jiu zhuan da chang )

Braised Intestines in Brown Sauce

Introduction:

Jiuzhuan large intestine is a famous traditional dish in Jinan, Shandong Province. This dish is ruddy in color, soft and tender in texture, with five flavors of sour, sweet, fragrant, spicy and salty. It is delicious and delicious

Production steps:

Step 1: 1 fresh pig large intestine, soaked in water for half a day, put 40 grams of salt, repeatedly knead, rinse, repeat 2 times.

Step 2: add another 30 grams of flour, knead repeatedly, rinse thoroughly, and repeat twice.

Step 3: turn over one side, remove impurities, remove excess oil, wash, then turn over, rinse with half spoon vinegar and appropriate amount of water.

Step 4: enter from the big head, cover the intestines well, fix them with toothpick, put some water in the pot, and put down the large intestine.

Step 5: put some cooking wine, prick some small holes in the large intestine with toothpick, and fire for 10 minutes.

Step 6: take out the large intestine and pour out the water.

Step 7: put proper amount of water in the pot, put down the large intestine, put ginger, scallion knot, star anise, cinnamon, Chinese prickly ash (Chinese prickly ash forgot to shoot) and boil over high heat.

Step 8: simmer over low heat for 40 minutes. While cooking, prick some holes in the large intestine with toothpick to let the soup flow out.

Step 9: take out the large intestine, drain it, and cut it into "pulling fingers" section.

Step 10: put some oil in the pan, heat it for 7 minutes, put down the large intestine and fry it.

Step 11: fish out in light gold.

Step 12: add ginger, garlic, scallion, star anise and prickly ash to the pan.

Step 13: add sugar and stir fry over low heat.

Step 14: westernize the sugar, add the large intestine, add a little vinegar, stir fry and color.

Step 15: add proper amount of water, add fresh and old soy sauce, boil over high heat, simmer over low heat for 15 minutes.

Step 16: add some pepper, cinnamon, starch, chicken essence, salt and stir fry.

Step 17: until the juice is thick, add the scallion.

Step 18: load the plate.

Materials required:

Pig large intestine: 1 pair

Flour: 60g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: 85 G

Sugar: 15g

Cooking wine: 100g

Vinegar: 1 spoon

Starch: 3 G

Fresh: 1 spoon

Veteran: 1 spoon

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Cinnamon powder: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. This dish is the first time to learn to do, so I am not familiar with it. In fact, a pair of large intestine can be divided into two sections. 2. 2. When frying the large intestine, in order to fix the large intestine, toothpick was used to fix it, and then it was taken out after being cooked. 3. Because there is no Amomum villosum powder at home, there is no Amomum villosum powder. 4. In the end, there is no coriander and the scallion is used. 5. The large intestine washed by oneself is very clean without any peculiar smell. 6. Salt, flour, cooking wine and other materials in the material list include the raw materials for cleaning process. In fact, it's about the dosage.

Production difficulty: Advanced

Process: simmer

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Jiu Zhuan Da Chang