Jiuzhuan large intestine

Jiuzhuan large intestine

Introduction:

Jiuzhuan large intestine is a famous traditional dish in Jinan, Shandong Province. During the reign of Emperor Guangxu of the Qing Dynasty, the owner of jiuhualin restaurant in Jinan washed the large intestine (rectum) of pigs, boiled it with spices and boiled it in boiling water until it was hard and crisp, took it out and cut it into sections, seasoned it with soy sauce, sugar, spices and so on. First of all, he made the fragrant and delicious "braised large intestine", which won the popularity of customers and gradually became famous in the city. Later, the production method was improved, that is, the washed large intestine was boiled in boiling water, fried in oil, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious. Many famous people prepare "braised large intestine" when they hold a banquet in this restaurant. 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". Since then, jiuzhuan large intestine has become one of the most famous dishes in Shandong Province. The above allusions about "jiuzhuan large intestine" come from the Internet. "

Production steps:

Materials required:

Cooked pig large intestine: 500g

Soy sauce: 1 tablespoon

Soy sauce: 1 teaspoon

Vinegar: 1 tablespoon

Shaojiu: 1 tablespoon

Clear soup: proper amount

Sugar: 2 tablespoons

Chicken essence: appropriate amount

Pepper: 1 / 2 teaspoon

Cinnamon powder: 1 / 2 teaspoon

Amomum villosum powder: a little

Zanthoxylum oil: right amount

Chopped green onion: 1 tablespoon

Salt: 1 teaspoon

Vegetable oil: right amount

Coriander powder: appropriate amount

Minced garlic: right amount

Ginger powder: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: simmer

Production time: 20 minutes

Taste: salty and sweet