Li Jie, a gold medal chef of Shandong cuisine in China, came to Jinan alone in 2006 and found that the traditional characteristics of Shandong cuisine still existed, so he began his life of "learning from teachers" in Jinan.

As a lover of Shandong cuisine, he believes that once he enters this industry, he must be the best and most famous. One of his favorite dishes is "Jiuzhuan large intestine". In the past ten years, he has worked hard for the authentic practice of this dish, running around only to get the "true biography" of the relevant masters in Jinan.

Braised sausage

British and French troops

Jiuzhuan large intestine is a traditional dish of Shandong Han nationality, belonging to Shandong cuisine. This dish was first created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. Originally named "Braised Large Intestine", after many improvements, the taste of braised large intestine has been further improved. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine".

◆ After some scholars have eaten it, they feel that this dish is really different and has a unique 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".

After studying hard, Li Jie learned the real skill, listened to the master's instructions every day and made this dish to the extreme. After a Hong Kong person, eating in a restaurant in Jinan, he was moved by the taste of this dish and invited Li Jie to Hong Kong with a large sum of money. Now, although we can't eat Li Jieqin's nine-turn large intestine, after he left, we told his disciples what we had learned.

Authentic practice of nine-turn large intestine

◆ Cut the cooked large intestine into 2cm long sections, blanch in boiling water, remove and drain.

◆ Pour vegetable oil into the pot. When the oil temperature is 70% hot, fry the large intestine until golden brown, and remove and drain the oil.

◆ Leave the bottom oil in the pan, add the onion, ginger and minced garlic and saute until fragrant.

◆ Pour clear soup, add light soy sauce, light soy sauce, salt, sugar, Shaoxing wine, vinegar and chicken essence.

Then pour in the large intestine, bring it to a boil, and turn to low heat to simmer the large intestine thoroughly.

◆ When the soup is thick, add pepper, cinnamon powder and Amomum villosum powder, and pour pepper oil.

Sprinkle coriander powder before cooking.

This is the classic taste of Shandong cuisine left by Jinan, which is refined by chefs after long-term practice.

Every region has its own culture, and this culture is sometimes in food.