Introduction: Jiuzhuan large intestine in Shandong cuisine is a traditional dish popular since the Qing Dynasty. In fact, this dish can be cooked at home, so what should be paid attention to during the production process?

First, the preparation of materials For a delicious dish, the quality of its materials must be guaranteed. The main raw material of Shandong cuisine is large intestine, and the material preparation of large intestine needs to be very sufficient. First of all, choose high-quality large intestine. Secondly, cleaning the large intestine is very important. How can we fully clean the large intestine of Shandong cuisine? Vinegar and flour are indispensable. Pay full attention to the purchased large intestine here, and be sure to knead it repeatedly with vinegar and flour. After cleaning the front, be sure to turn to the back and treat the grease on the back to achieve the cleaning function. If there is no vinegar and flour at home, you can also use baking soda instead.

Second, the treatment of materials The large intestine has been cleaned in the previous step, so this is not enough. The large intestine in the large intestine of Shandong cuisine is delicious, which can not be separated from blanching and correct material treatment. The large intestine here needs field treatment to ensure that the large intestine in Jiuzhuan large intestine is fresh, tender and delicious. After intussusception treatment, boil the water in the pot and blanch the large intestine. In the process of blanching, cooking wine, fragrant leaves, star anise and pepper need to be added for simple deodorization. Don't pay too much attention here, but it needs a proper amount, and the floating foam in the water needs to be removed, so as to ensure that the blanching can achieve the effect of removing fishy smell.

Third, the cooking process of dishes When cooking, you need to prepare Amomum villosum and cinnamon powder, peppers and spices in advance, and then carry out the real cooking process. The most important thing in cooking is the color matching and maturity of sugar, which is very important for the color and taste of this dish. Note that the ratio of red vinegar to white sugar is 1: 1, and then add seasoning for cooking. Collect the juice after cooking, so that the soup is left. Finally, add soul coriander to decorate, and this delicious Shandong dish will be completed in nine turns.