"Jiuzhuan large intestine" is a traditional dish in Jinan, Shandong Province. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the large intestine (rectum) of pigs, cooked 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 the welcome of customers and gradually became famous in the city. Later, the preparation method was improved, that is, the large intestine was washed and cooked in a boiling water pot, then fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious. 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". From then on, the dish "Jiuzhuan large intestine" became famous in Shandong Province and became one of the most famous dishes in Shandong Province. [Ingredients] 3 cooked large intestine (750g), 25g soy sauce, clear soup 150g, cinnamon powder 0.5g, pepper 0.5g, onion, ginger, garlic 15g, cooked oil 100g, sugar 100g and vinegar 50g. [Method] 1, Preparation: Cut the cooked large intestine (thin tail is not used) into "finger-pulled" sections, put them into boiling water, and take out purified water; Chop onion, ginger and garlic. 2. Stir-fry: set fire to clean the pot, add a large pot of oil, heat it to 70%, fry the large intestine until it is big red, and remove the net oil. Leave the bottom oil in a clean pot, heat it, add onion, ginger and garlic in the pot, cook with vinegar, add white sugar and fry until brown, then evenly wrap it in the large intestine, add soy sauce broth and cooking wine, simmer until the soup is 1/4, add pepper, cinnamon and Amomum villosum, sprinkle with pepper oil, turn it over and sprinkle with chopped coriander. [Features] The color is rosy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty. Delicious. Delicious. [Key points] ① The large intestine must be washed inside and outside to remove mucus and dirt, otherwise the dish will smell; (2) Before frying, put it in a boiling pot and cook until it is hard and crisp. If the meat is not cooked, fry it in the pot, which makes it difficult to taste.