The practice of the nine segment large intestine, the practice of the nine section large intestine

The method of nine turns of the large intestine and the practice of the nine turns of the large intestine, we usually use the braised millet at home.

Today I will share with you this delicious nine-turn large intestine.

Step 1

Find a clean basin, put it in the pig's large intestine, add 30 ml of cooking wine, 5 grams of salt, and an appropriate amount of flour. (The large intestine of the pig has two sides, one side is smooth, I call it the front, the front is relatively smooth, so it is easier to clean, and it can be washed very clean.) ）

Step 1

Finish within a minute by hand grasping, then rinse with clean water. Repeat the above actions once.

Step 1

After rinsing the large intestine, carefully remove the oil and dirt from the unsmooth side of the large intestine, and then redo it (steps 1 and 2) twice, and it will be clean.

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Use the intestinal method, the large intestine is sleeved over the small intestine, layer by layer.

Step 1

The home-cooked practice is set two or three times.

Step 1

Use a toothpick to insert a cross and secure the head and tail and middle part of the large intestine.

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Put an appropriate amount of water, large intestine, green onions, ginger slices, and 30 ml of cooking wine in a pot.

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Turn on high heat and cook without lid until boiling, then continue for 5 minutes. Remove and wash, wash and deodorize and you're done! (The purpose of boiling with the lid open: in order to let the flavor dissipate, in order not to simmer the flavor in the pot and stuff it in the large intestine.) ）

Step 1

Re-add water to the pot and add the large intestine, green onion and ginger, bay leaves, star anise, and Sichuan peppercorns.

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Boil the large intestine thoroughly, remove and let cool.

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Cut the large intestine into 2 cm long pieces.

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Insert a toothpick on each piece of the large intestine and insert a cross to fix it.

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Add 30ml of light soy sauce and coat the large intestine with soy sauce.

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Pour an appropriate amount of Arowana fragrant cooked soybean oil into the pot and cook until the oil temperature is 60% hot. (Sixty percent of the oil temperature of hot oil, the temperature is about 180 degrees.) The number and speed of air bubbles around the chopsticks inserted into the oil pan are twice as high as that of Sancheng hot, and the oil side is slightly turned around, and the hand is close to the surface, and the heat sensation is obvious.

This oil temperature is suitable for deep frying, so that the ingredients can be set quickly, and the color is beautiful, and there will be no fried paste. ）

Step 1

Fry the large intestine until golden brown.

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Remove the oil control. Step 1

After pouring out the hot oil, leave a little base oil in the pan, add 30 grams of sugar and fry until the sugar is colored.

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Pour the large intestine into the stir-fry evenly and coat with sugar.

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Add 200 ml of water, an appropriate amount of green onion and ginger, 5 ml of aged vinegar, 5 grams of salt, 2 grams of white pepper and 10 grams of sugar.

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Bring to a boil on high heat and turn to low heat until the soup is thick.

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Nine turns of the large intestine is ready! Fill the turntable and drizzle with the soup.

Diagram of the finished product of the nine-turn large intestine.

Nine turns of the pig's large intestine

Prepare the ingredients as follows:1000 grams of pork intestine, appropriate amount of peanut oil, 1 gram of salt, 1 section of green onion, 1 small piece of ginger, 30 grams of rice vinegar, 10 grams of rice wine, 15 grams of soybean soy sauce, 30 grams of sugar, 1 gram of pepper, appropriate amount of cinnamon powder, appropriate amount of sand kernels, a little pepper oil, appropriate amount of coriander, appropriate amount of liquor.

Here's how:The large intestine is turned over to clean the intestinal oil, and then washed with rice vinegar for a while, and then turned over with vinegar to wash for a while, pay attention not to break the intestinal wall, the large intestine starts from the middle, put the thin part into the thick part, and put it into the thick part, while setting it and stroke, so that the inside is average, and then turn it over from the bottom end and set it again, it's OK, so that the inside of the large intestine becomes porcelain, put the good large intestine down to the pot under cold water, put the green onion ginger and some peppercorns to boil, and then pour some two pot heads, and cook two and a half over low heat The hour is almost the same, short and concise, this is a little spitting, it is estimated that it is not smoothed when it is set, take it out and let it cool a little, cut it into a cylindrical shape about centimeter high, smear some soy sauce while it is hot, fry it in the hot oil and color it immediately out of the pot, pour out the oil in the pot, leave a little bottom oil, stir-fry the green onion and ginger slices, and then go down to the large intestine, then under the soy sauce, rice wine is fragrant, pour rice vinegar, appropriate amount of hot water, sugar water, white sugar, pepper boil over high heat, medium and low heat for about ten minutes to taste, wait for the soup to become less, When it is a little sticky, reduce the juice over high heat, put cinnamon powder, sand kernel powder, mix well, hook a little wet starch, pour a little pepper oil out of the pot, and sprinkle coriander!

1.Wash the large intestine of the pig, smear and rub it inside and out with 50 grams of vinegar and a little salt, remove the mucus dirt, rinse it and put it in a pot of boiling water, add green onions, ginger and wine to simmer and cook, remove and cut into 3 cm long segments, and then put it into a pot of boiling water to blanch, remove and drain.

2.Put the wok on medium heat, pour in the lard and cook until it is 70% hot, and fry the large intestine until it is red. Leave 25 grams of oil in the pot, put in the green onion, ginger, minced garlic to fry the fragrance, cook vinegar, add soy sauce, sugar, clear soup, refined salt, Shao wine, quickly put in the intestine section and fry, move to a slight fire, burn until the soup is tightened, put pepper noodles, cinnamon noodles, sand kernel noodles, pour pepper oil, turn it upside down, put it on the plate, sprinkle with chopped coriander.

The authentic practice of the nine-turn large intestine is as follows:1. Roll up the tofu skin with chopsticks.

2. Tie it tightly with a rope.

3. Put it in a pot and cook for 10 minutes.

4. Take out the middle chopsticks.

5. Cut the knots. <>

6. Pour oil into the pan and fry it.

7. Fry until golden and fragrant.

8. Stir-fry ginger and garlic.

9. Add water. <>

10. Then add the dark soy sauce, sweet and sour salt.

11. Pour in the fried large intestine.

12. Burn in to taste.

13. Thicken with the soup.

14. Pour it on top.

15. Sprinkle with chopped green onions.