raw materials:

3 large pig intestines (weighing about 75og).

Accessories:

1 grams of Shaoxing wine, 25 grams of soy sauce, 1 grams of sugar, 54 grams of vinegar, 1.5 grams of coriander flour, a little pepper flour, cinnamon flour and Amomum villosum flour, 5 grams of onion flour and garlic flour, 2.5 grams of ginger flour, 5 grams of cooked lard (about 75 grams), 15 grams of pepper oil and clear soup.

Practice:

1. Wash the pig's large intestine, rub it inside and outside with 5g vinegar and a little salt, remove mucus dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine, stew and cook it, take it out and cut it into 3cm long sections, then put it in a boiling water pot, blanch it, and take it out and drain it.

2. Put the wok on medium heat, pour lard and heat it to 7%, then fry the large intestine until it turns red, and then take it out. Leave 25 grams of oil in the pot, put the onion, ginger and garlic into the pot before frying, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, stir-fry quickly in the intestines, move to low heat, and cook until the soup is tight. Put pepper noodles, cinnamon noodles and Amomum villosum noodles, pour pepper oil on them, turn them evenly, put them in a plate, and sprinkle with coriander.

"jiuzhuan large intestine" is a traditional dish in Jinan, Shandong province. During the Guangxu period of Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig's large intestine (rectum), boiled it with spices until it was hard and crisp, took it out and cut it into pieces, and seasoned it with soy sauce, sugar and spices. At first, it made a delicious "braised large intestine", which won customers' welcome and gradually became famous in the city. Later, the production method was improved, that is, after the large intestine was washed and cooked in a boiling water pot, it was first fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious. Many famous people prepare a dish of "Braised large intestine" when they hold a banquet in this store. After eating this dish, some literati felt that it was really different and had a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulously as Taoist "Nine Refined Elixirs", they renamed it "Nine Turn Large Intestines". From then on, the dish "Jiuzhuan Large Intestine" became famous in Shandong Province and became one of the most famous dishes in Shandong Province.

During the Guangxu period of Qing Dynasty, Jiuhualin Hotel in Jinan made fat sausage by washing and boiling the pig's large intestine, adding seasoning to make braised large intestine, which was very popular. Later, some improvements were made in the cooking method to make it more delicious. Some scholars found this dish really unique after eating it. In order to please the store's obsession with "Nine" and see the chef's meticulous work, they renamed it "Nine-turn Large Intestine".