Nine-turn Fat Sausage

Overview

Jiuzhuan Fat Sausage is a famous Shandong dish. It has all five flavors of sour, sweet, bitter, spicy, unique flavor, fat but not greasy,

Tags

• hot dishes
• home cooking
• chicken essence
• chives
• cinnamon powder
• cooking wine
• flour
• garlic
• lard
• onions
• pork intestine
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 After cleaning the large intestine twice, add flour and rub it. After rubbing, wash it with water. Add about half a pound of vinegar and rub it. After rubbing it, wash it with water. Add more flour and knead again. After washing, turn the large intestine over. After tearing off the net oil on the intestinal wall, process it again in the above method.

   

2. 2 When the cleaned large intestine is turned back halfway, use a toothpick to pierce and secure it (just in time). Insert toothpicks every five centimeters to avoid bloating during cooking. Add water to the pot to cover the large intestine, blanch the water, add water again, add green onions and ginger slices, bring to a boil over high heat, add the large intestine, add about one or two ounces of cooking wine, after boiling, increase the heat to medium, do not cover the pot to avoid losing the flavor. After cooking, remove and drain the water.

   

3. 3 After cooling, remove the toothpick and cut into sections of about 3 cm. Boil the water in a pot of boiling water. Drain and set aside.

   

4. 4 Put about 500 grams of oil in the pot. When the fire is about 70% hot, add the large intestine. When the large intestine turns yellow, take it out and drain the oil.

   

5. 5 Cut the garlic into slices, cut three grams of ginger into shreds, and cut four grams of green onion into diagonal slices. (Excluding onion and ginger used to cook large intestine)

   

6. 6 Put lard in a hot pan. When the oil is hot, add sugar. Simmer over low heat until the sugar color becomes brown. Turn to high heat and stir-fry the large intestine. Add onions, ginger, garlic, Sichuan peppercorns, chili peppers, star anise, and soy sauce. After stir-frying and coloring, add water and level with the large intestine. After boiling over high heat, simmer over medium heat. Stir frequently. When the soup is low, use high heat to reduce the juice. Add chicken essence and vinegar. Stir the wok frequently to allow the thick juice to coat the large intestine. Turn off the heat.

   

7. 7 Pour some sesame oil, take out of the pan, and sprinkle with chives and coriander. It's on the table.