Brief introduction of nine-turn large intestine

"Jiuzhuan Dachang" originated in the early years of Guangxu in Qing Dynasty and was initiated by Jiuhualou Hotel opened by Du Shi and Taishi, rich businessmen in Jinan. Du is a giant businessman. He has nine stores in Jinan, and the hotel is one of them. The shopkeeper is particularly interested in the word "nine". Everything should be counted as nine, so the names of his shops are all prefixed with the word "nine". Jiuhua Building is located in the north of East Lane, Jinan County. The scale is not large, but the chefs are all experts and pay more attention to cooking pork dishes. "Braised large intestine" (the first name of Jiuzhuan large intestine) is very famous, and its practice is also very unique: the raw materials are hard, the materials are complete, and the five flavors are all available. When making, it is cooked first, then fried and then burned, and the spoon is put into the pot several times until it is cooked. The spices used are precious Chinese herbal medicines such as Amomum villosum, Cinnamomum cassia, Amomum cardamom, and Shandong spicy products such as onion, ginger, garlic, cooking wine, clear soup and sesame oil. The tastes are sweet, sour, bitter, spicy and salty. Sprinkle coriander (coriander) powder after burning to add a fragrance. Red and shiny, fat but not greasy. Once at Du's banquet, this dish was served, and everyone tasted this delicious food and was full of praise. A scribe said that such delicious food should have a good name, which Du welcomed. On the one hand, the guest catered to the host's hobby of "Nine", on the other hand, he was full of praise for the chef's skills. He immediately named it "Jiuzhuan large intestine" and asked He Dian. He said that his family is good at alchemy and is known as the "nine-turn elixir". Eating this good dish is like taking a "nine turns", which is comparable to the elixir and amazing. Since then, the name of "nine turns to the large intestine" has become louder and louder.

Jiuzhuan large intestine is a traditional dish of Shandong Han nationality, belonging to Shandong cuisine. This dish was first created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. Originally named "Braised Large Intestine", after many improvements, the taste of braised large intestine has been further improved. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine". 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". 1, wash and cook the fat sausage, cut off the thin tail, cut it into 2.5 cm long sections, put it in boiling water, take it out and control the moisture;

2. The wok is filled with oil. When it is 70% hot, put it in the large intestine and fry it until it is golden yellow. Take it out.

3. Pour the sesame oil into the wok and heat it. Add 30 grams of sugar and stir-fry until dark red. Pour the cooked fat sausage into the wok and turn it over to make it change color.

4. Add cooking wine, onion, ginger and minced garlic, stir-fry until fragrant, then add 250 ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate and soup, and then move to low heat for slow stew;

5. When the soup reaches 1/4, add pepper, cinnamon (crushed) and Amomum villosum (crushed), continue to simmer on low heat until the soup is thick, turn the spoon to make the juice evenly coat the large intestine, pour chicken oil on it, drag it into the plate and sprinkle with coriander powder. 1, fat sausage with washing method, inside and outside several times to remove fecal debris, put it in a plate, sprinkle some salt and vinegar to rub, remove mucus, and then rinse the large intestine with clear water;

2. Put the cleaned fat sausage into a cold water pot, slowly heat it, change the water for 10 minute after boiling, and remove the fishy smell;

3. When cooking fat sausage, use wide water and fire, and switch to small fire after boiling. If you find a bulge, use chopsticks to puncture and deflate it. When cooking, ginger, onion and pepper can be added to remove the fishy smell;

4. Cook, boil, stir-fry and burn when making.