Shandong cuisine is the Qilu flavor originated from Shandong, which is the birthplace of China cooking culture. Shandong cuisine is the only self-styled cuisine in China's four great Han cuisines (also known as the eight major cuisines), with the longest history, the most comprehensive techniques, the highest difficulty and the most skillful skills. The following is an introduction to the nine-turn large intestine recipe of Shandong cuisine that I compiled. Welcome to check.

Braised sausage

The main ingredient must be fermented thick and tender large intestine; Clean, remove grease, and blanch in boiling water (some people fry the large intestine first and then blanch). Not only should the water be boiled, but it should be wide enough, but the fire should not be too big, so that the intestines can properly retain the original dirty aftertaste while cooking; Next, fry it in an oil pan, and finally attack it with ginger, onion, garlic, salt, sugar, monosodium glutamate, cooking wine, soup, vinegar, pepper, Amomum villosum, cinnamon and coriander powder. The material must be complete and the lens must be heavy.

After this washing, two boiling, three frying and four roasting, the large intestine is soft and tender, fat but not greasy, delicious, sour, sweet, fragrant, spicy and salty, which really makes people tired of eating for a long time.

Practice of nine-turn large intestine

Raw materials: fat sausage, coriander powder, pepper, cinnamon powder, Amomum villosum powder, onion and ginger white wine, soy sauce, white sugar, vinegar, sugar, clear soup and refined salt.

Steps:

1. Wash the fat sausage with saline and alkali inside and outside;

2. Remove the white lard film on the inside of the pork belly;

3. Wash the inside and outside with white vinegar for the last time;

4. Boil the washed fat sausage in cold water, add onion ginger, star anise, cinnamon, dried pepper and pepper and cook together;

5. Cook thoroughly, remove the moisture and cut into 2.5 cm long sections;

6. Add oil to the hot pot. When it is 70% hot, put it in the large intestine and fry it until it is golden red, and take it out;

7. Leave a little oil and add a rock sugar to stir-fry the sugar color;

8. After the sugar is browned, pour in the fat sausage;

9. Stir-fry the fat sausage, add onion, ginger and garlic and stir-fry;

10. Cook the white wine, soy sauce, white sugar and white vinegar, pour in the broth, and simmer with low heat after boiling;

1 1. When the soup is almost collected, add pepper, cinnamon powder, Amomum villosum and salt, and continue to simmer until the soup is thick;

12. Add half of coriander powder, stir fry together, and turn off the heat;

13. Sprinkle the remaining half of coriander powder on the serving plate.

Food tips:

1. Fat sausage is washed by a set of washing methods. Wash the fat sausage several times with edible alkali from the inside out, put it in a plate, finally wipe the mucus with white vinegar, and then rinse the large intestine with clear water;

2. Put the cleaned fat sausage into a cold water pot and heat it slowly. When cooking fat sausage, the water should be wide. After boiling, use low heat. When cooking, you can add onion ginger, pepper, dried pepper and other aniseed to remove the fishy smell. Cook, remove and cut into sections, fry in oil pan, fry until golden, and remove;

3. When frying in the pot, stir-fry the sugar color first, and then add the fried fat sausage to stir fry. After coloring, add onion, ginger and minced garlic. After the fragrance bursts, boil the white wine, soy sauce, white vinegar and broth, simmer until the soup is thick, add half of coriander powder, stir fry and sprinkle the other half with coriander powder.

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