What is the detailed method of making the traditional Shandong dish "Nine-turn large intestine"? What steps to pay attention to?

How to do the large intestine delicious? I always think that the large intestine has a unique flavor, today I went out to ask a well-known expert professor, in a well-known restaurant in Shandong, I saw the store's signature dish is nine-turn large intestine, the old boss had to taste, expert professor also said to taste, the professor also ha ha ha ha ha laughed and said that this is but the essence of the Lu cuisine, the expert professor to help me to explain this nine-turn large intestine from the nine-turn large intestine in the case of the Qing dynasty in the case of the Guangxu Well-known, then in Jinan City to open a nine-hua building, the old master favorite nine words, at that time nine words is very meaningful number, the old master invited many well-known chef, many customers often visit, at first this dish is called Braised Large Intestine, customers have eaten praised sustained in one of the scholar ate, marveling at, such as eating magic pills, the name changed to nine-turned sausage, spread widely throughout the country in Shandong.

Nine-turn large intestine is the pig intestines cleaned up neatly, the thick intestine sets in the thin intestine, through the production process to add seasonings braised and become. It is the key raw material is the large intestine, the large intestine is very high in nutrients, pig intestine with people's body must be zinc, calcium, potassium, phosphorus and other elements of the original, but also proteins and human body fat, in the Chinese medicine industry is also a sudden dedication to moisturize the bowel and too much help for everyone to solve the frequency of small too much. Now I do the nine turns of the large intestine burnt yellow inside tender, taste special cool, eat up as the TV set acting as the god of food can be frustrating. The following side of the chef's nine-turn large intestine unique recipe **** enjoy a little.

Small onions, ginger, garlic, salt, rice wine, pepper, a clove of seasoning, vegetable oil, a small amount of white pepper, a little cinnamon, a small amount of ground nut, a small amount of soy sauce, soy sauce, soy sauce, a tablespoon, two stalks, wheat flour, a little vinegar, a small amount of pepper oil.

Preparation, we will buy back the large intestine with salt, vinegar and flour back and forth hand-washing, with a lot of water rinsing neat, smell no smell before. Small onions cleaned, followed by cutting strips, ginger partly sliced, partly cut into mince, garlic minced, fragrant Lai cleaned and drained and cut to set aside.

Clean up the large intestine into the pot, add the right amount of cold water, add a portion of onion and ginger in the pot, under the hemp pepper, dashi and rice wine, zoom in the fire pile boil blanch the large intestine followed by fishing up, mainly the large intestine inside the unclean things blanch the first time.

Re-add water to the pot, put the large intestine from the new into, in the addition of green onion and ginger slices, soy sauce, soy sauce, rice wine to the large intestine boil, do not have to cook very well, too well cooked through the intestine can not do nine turns.

Take the large intestine out, cut into small segments, segments of similar size. Subsequently, the thick set in the thin on the edge, with clippers to adjust the leveling. Put get well the large intestine, in a flat low pot pot with cooking oil deep frying, frying until orange brown fish up to set aside.

Subsequently, in the bottom pot to leave a moderate amount of oil, add green onions, ginger, garlic paste fried tender, and then put vinegar, and then add soy sauce old soy sauce into the large intestine, and then add the appropriate amount of soup base no stock can add water, go red simmer the remaining half of the soup, and then add cinnamon, ground nuts, white pepper and the appropriate amount of salt and stir well. Subsequently, while cooking with a soup ladle to pour the sauce on the large intestine, so that the large intestine to digest and absorb the sauce more into the flavor, that is, cook at least 20min up and down, see the soup thick when adding sesame oil, you can start the pot, the rest of the sauce poured on the top, add a bit of Chiang Lai on top of that can be done.