Fire in The Year of The Monkey [spicy Nine Turns Fat Intestines]

Name: Fire in The Year of The Monkey [spicy Nine Turns Fat Intestines]
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 pay Fat Intestine; Some Dried chili; Some Cinnamon; Some star anise; Some White button; Some pepper; Some Angelica dahurica; Some Grass button; Some Bay leaf; Some Green onions; Some Sliced ginger; Some Sesame pepper

by Delightful food temptation

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Jiu Zhuan Fat Intestine is a very classic in Shandong cuisine, and it is also a very test of Kung Fu.
Kungfu dishes are very interesting to cook. You can cook them slowly, one step at a time, and each step carefully. When you eat it in your mouth, it doesn't matter what you have to work hard.

Fire in The Year of The Monkey [spicy Nine Turns Fat Intestines]

1. Wash the outer surface of the large intestine, sprinkle it with flour, rub it with your hands, and wash the large intestine with running water;

Fire in The Year of The Monkey [spicy Nine Turns Fat Intestines] recipe

2. Grasp the head of the intestine, press the middle finger and index finger, turn the large intestine over, insert a small part of the large intestine, and move it to the faucet mouth. Once flushed with water, the large intestine will slide in naturally, shaking and lifting, the large intestine will easily turn over;

3. Remove the fat and oil in the large intestine, rub the inside of the large intestine with flour again, wash the flour with running water, and drain the water;

4. Sprinkle more salt, knead evenly with your hands, scrub one by one, and then rinse with water;

5. Cut the cleaned fat intestine from the middle with scissors, take a section of the middle and fold it in half, with the small head in front, and then drag the big head. Push the left thumb forward and right hand backward until the thumb is exposed. Grasp the leaking fat intestine, pull out the thumb, and move forward. With a stroke, use the middle finger to push the fat intestine out, and in turn grab the fat intestine and shake it gently, and then all enter;

6. Do not use a toothpick to avoid sliding during processing. Remove the water in the pot and boil for 10 minutes. Pierce each fatty intestine with a steel drill to release air bubbles. Cook for another 15 minutes and then remove and wash in cold water. Net spare

7. Set aside the appropriate amount of spices, remove the oil in the pan and heat up, soak the spices into the pan and fry until fragrant, add enough water, put in the fatty intestines, and add appropriate amount of salt and white pepper;

8. Add appropriate amount of shallots, ginger slices, dark soy sauce, and rice wine and cover the pot;

9. Turn the high heat to a low heat for 90 minutes. After boiling, turn off the heat and remove it. Pull out the toothpick and cool and cut the fatty intestines into even sections; boil the brine again, pour the fatty intestines, turn off the heat, and cover the pot. Soak for 2 hours;

10. Put more oil in the pot, heat it to 60% heat, pour in the fat intestine section. After the fat intestine section is colored, quickly remove it for use. Remove the oil in the pot and heat it up. Pour the moistened chili and sesame pepper. Stir-fry the horse's feet to dry the water and fry until fragrant;

11. Pour in the fatty intestines, pour in the fragrant peanuts, then pour in the fragrant white sesame seeds, add in the right amount of chicken essence and green onion, and stir-fry after high heat to start the pot.