"Nine-turn Large Intestine" is a famous traditional dish in Jinan, Shandong Province. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan first made fragrant fertilizer by washing the pig intestine (rectum), adding spices and boiling it in boiling water until it was hard and crispy, then cutting it into sections and adding soy sauce, sugar, spices and other seasonings. The delicious "braised large intestine" won the popularity of customers and gradually became famous in the city.

Later, some improvements were made in the production method. After washing the large intestine and cooking it in a pot of boiling water, it was first fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine". The taste is more delicious. Many famous people serve "braised large intestine" as a dish when they hold banquets in this restaurant. After eating it, some literati felt that this dish was indeed unique and had a unique taste. In order to please the store owner's habit of liking "nine", and praised the chef for making this dish as carefully as the Taoist "Nine Alchemy Pills", they changed its name to "Nine turns of the large intestine".

Since then, the dish "Nine-turn Large Intestine" has become famous throughout the province and has become one of the most famous dishes in Shandong. This dish is ruddy in color, has soft and tender large intestine, and has five flavors: sour, sweet, fragrant, spicy, and salty. It is a traditional Shandong flavor dish. The nine-turn large intestine has a rich flavor and no smell in the mouth. You need to eat the whole large intestine roll in one bite. The taste of the nine-turn large intestine also echoes in the mouth, which is extraordinary.

Pig large intestine is cold in nature and sweet in taste; it can moisten the intestines and has the effects of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding. Using pig intestines to treat large intestine lesions can moisten the intestines, cure dryness, and regulate blood and diarrhea. It was often used by ancient doctors for hemorrhoids, bleeding stools, or bloody diarrhea. For example, the Zhuzang Wan in "Renzhai Zhizhi Prescription" and "Qiying Liangfang", and the Lianke Wan in "Materia Medica Mengquan" are all famous prescriptions for treating rectal lesions, in which pig large intestine is used. Suitable for relevant groups: "Everyone can eat it"

Steps: 1. Turn the large intestine over to remove the intestinal oil, then use rice vinegar to grasp it for a while and wash it with water, then turn it over and use vinegar for a while to wash it. Be careful not to break the intestinal wall. 2. Start from the middle of the large intestine, insert the thin part into the thick part, and pull it out while inserting.

Let the inside be even. 3. After inserting, start from the bottom. Turn it over and set it again, and it will be done, so that the inside of the large intestine becomes porcelain. 4. Put the set large intestine down into the pot with cold water, add onion, ginger and some peppercorns and bring to a boil, then pour some Erguotou 5. Cook on low heat It's almost two and a half hours. 6. It's short and concise, but this one is a bit vomiting.

I guess it's because I didn't straighten it when I put it on. 7. Take it out and let it cool slightly, and cut it into pieces about 2.5 cm high. Cylindrical shape 8. Apply some soy sauce while it's hot 9. Deep-fry it in 70% hot oil until it's colored and take it out of the pan immediately 10. Pour out the oil from the pan, leaving a little base oil, stir-fry the green onion and ginger slices, and then add the large intestine 11. Then add soy sauce, sauté rice wine until fragrant, pour rice vinegar, appropriate amount of hot water, sugar-colored water, add sugar, pepper and bring to a boil. Simmer over medium-low heat for about ten minutes to add flavor. 12. When the soup becomes less and a little thicker, reduce the juice over high heat. , add cinnamon powder and Amomum villosum powder, mix well, add a little wet starch, pour a little peppercorn oil and take it out of the pan, sprinkle with coriander.