Hotel pork intestines

The origin of Jiuzhuan large intestine: According to legend, Jiuzhuan large intestine was a dish created by Jiuhualou Hotel in Jinan in the early years of Guangxu in Qing Dynasty. At first, it was called braised large intestine. After many improvements, the taste of braised large intestine was further improved.

Many celebrities will prepare a dish of "braised large intestine" when hosting a banquet in this store. After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".

Nine to large intestine practice:

Ingredients: pork intestines, coriander, cinnamon, Amomum villosum, tangerine peel, star anise, pepper, salt, sugar, soy sauce, soy sauce, cooking wine, vinegar, monosodium glutamate, onion, garlic and ginger.

1, add half a bowl of cooking wine, raw powder and a spoonful of salt to the large intestine, and wash the skin twice. Slightly depressed.

2. Turn out the inside of the large intestine with chopsticks or water. Remove the fat and dirt on the inner wall. Rinse it a few times.

3, onion, ginger, garlic minced, just onion and a little ginger for spare.

4. Cook the processed large intestine in onion ginger water.

5. Take out the large intestine and cut it into small pieces.

6. After the water is controlled to dry, put it in an oil pan and fry it over medium heat.

7. Leave the bottom oil to fry shallots, ginger and garlic, spray vinegar, soy sauce and boiled water, add more seasonings such as sugar, salt and soaked Amomum villosum, half a bowl of old wine, pour in the fried pork intestines and stew over medium heat.

8. When the soup is almost ready, turn on the fire to collect the juice, turn off the fire and pour it in. Proper amount of raw garlic, monosodium glutamate 1 spoon, and a handful of shallots. You can cook.