How to turn nine large intestine?

3 large pig intestines (weighing about 75 grams).

Accessories:

Shaoxing wine 10g, soy sauce 25g, sugar 10g, vinegar 54g, coriander 1.5g, pepper noodles, cinnamon noodles, Amomum villosum noodles, onion and garlic 5g, ginger 2g, cooked lard 50g (about 75g) and pepper oil.

Exercise:

1. Wash the pig's large intestine, rub it inside and outside with 50g vinegar and a little salt, remove mucus and dirt, rinse it, put it in a boiling water pot, add onion, ginger and wine, stew it, take it out and cut it into 3cm long sections, then blanch it in a boiling water pot, take it out and drain it.

2. Put the wok on medium heat, pour lard and heat it to 70%. Remove the large intestine when it is fried to red. Leave 25 grams of oil in the pot. Before frying, put the onion, ginger and garlic in the pot, cook vinegar, add soy sauce, sugar, clear soup, refined salt and Shaoxing wine, stir fry quickly in the intestines, move to low heat and cook until the soup is firm. Put pepper noodles, cinnamon noodles and Amomum villosum noodles, drizzle with pepper oil, turn well, put on a plate and sprinkle with coriander.

"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.

During the Guangxu period of Qing Dynasty, Jiuhualin Hotel in Jinan washed and cooked the pig's large intestine and added 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 to see the chef's meticulous work, they renamed it "Nine-turn large intestine".