"Jiuzhuan large intestine" of Shandong cuisine

"Jiuzhuan large intestine" of Shandong cuisine

Introduction:

"Shandong cuisine. The large intestine of pig is boiled in water, fried, and then filled with more than ten kinds of seasonings. It is made by micro fire explosion. Sour, sweet, fragrant, spicy and salty. It's one of the famous dishes in Shandong cuisine. "

Production steps:

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 onion, ginger and wine, stew it 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.

Step 2: in a frying pan over medium heat, add lard and heat to 70% heat. Deep fry the large intestine until red. Remove. Leave 25 grams of oil in the pot, add onion, ginger and garlic powder, fry to make a fragrance, cook vinegar, add soy sauce, sugar, clear soup, refined salt and Shaojiu, quickly stir fry and stir fry the intestines, move to 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.

Materials required:

Pig large intestine: 3 pieces (weighing about 750 g)

Minced coriander: 1.5g

Pepper noodles: a little

Cinnamon noodles: a little

Amomum noodles: a little

Minced green onion: 5g

Minced garlic: 5g

Minced ginger: 2.5G

Shaojiu: 10g

Soy sauce: 25g

Sugar: 100g

Vinegar: 54 G

Cooked lard: 500g (about 75g)

Zanthoxylum oil: 15g

Clear soup: proper amount

Refined salt: right amount

Note: 1. This dish has five flavors: sour, spicy, fragrant, sweet and salty. Pay attention to the amount of various seasonings. 2. Pay attention to the heat when frying sugar. Under fire will affect the color of the finished product, it will be bitter and paste taste

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: Original