Nine-Turn Braised Intestines
A classic Shandong dish, Nine-Turn Braised Intestines is famed for its harmonious blend of five flavors. The intestines are tender with a glossy red glaze, featuring layers of sweet, sour, bitter, spicy, and salty notes.
Ingredients
16 items- Pork large intestine 500 g
- Cooking oil as needed
- Broth or water 200 ml
- Scallion 10 g
- Ginger 15 g
- Garlic 10 g
- Cooking wine 25 ml
- Light soy sauce 20 ml
- Dark soy sauce 5 ml
- Vinegar 15 ml
- White sugar 25 g
- White pepper powder 1 g
- Cinnamon powder 0.5 g
- Cardamom powder 0.5 g
- Sichuan pepper oil 5 ml
- Cilantro to taste
Nutrition
Steps （8 steps）
Rub intestines with 10g salt and 10ml vinegar to remove slime, rinse twice. Put in cold water with 15ml wine and ginger, boil over high heat, skim foam, blanch 5 min.
Put intestines in clean water with scallion, ginger, star anise, Sichuan pepper, simmer 30 min until fork-tender. Drain, cool, cut 4 cm sections.
Insert one piece into another to form layers, secure with toothpick. Alternatively use single layer.
Heat oil to 180°C, fry intestines over medium heat 3 min until golden and crispy, drain.
Leave base oil, sauté ginger and garlic, add 20ml light soy sauce, 15ml vinegar, 25g sugar, 10ml wine, 150ml broth.
Add intestines, 5ml dark soy sauce, bring to boil, then simmer covered 12 min.
Sprinkle 1g white pepper, 0.5g cinnamon, 0.5g cardamom. Reduce over high heat until sauce thickens and coats intestines.
Remove toothpicks, plate. Add 5ml Sichuan pepper oil to remaining sauce, pour over, garnish with cilantro.
Tips
Thorough cleaning of intestines with salt and vinegar is crucial to remove odor. Layering intestines adds texture; if difficult, fry directly. Reduce sauce over high heat, stirring to prevent sticking.
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