Shandong cuisine, one of the eight culinary traditions of China, is known for its bold flavors, use of fresh ingredients, and emphasis on techniques that bring out the best in local produce. Among its many delightful offerings, one dish stands out for its intricate preparation and rich taste: the NineTurn Large Intestine (Jiuzhuan Dazhangchang). This exquisite dish not only showcases the ingenuity of Shandong cooks but also highlights the region’s commitment to culinary excellence.
Ingredients
The preparation of NineTurn Large Intestine requires a careful selection of ingredients, ensuring a balancing act between flavors and textures. Here’s what you will need:
Large intestine (pork) – 1 kg: Fresh and wellcleaned, the star of the dish.
White sesame oil – 2 tablespoons: Adds richness and flavor.
Garlic – 6 cloves: Minced for aromatic depth.
Ginger – 1 piece (about 30 grams): Sliced thinly for a subtle kick.
Red chili peppers – 34: Sliced, for a touch of heat.
Chopped green onions – 6 stalks: For garnish and added freshness.
Soy sauce – 2 tablespoons: For umami flavor.
Cooking wine – 2 tablespoons: To elevate the dish and add complexity.
Sugar – 1 tablespoon: For a hint of sweetness to balance the savory elements.
Star anise – 2 pieces: To enhance the flavor profile with warmth.
Fennel seeds – 1 teaspoon: For a fragrant touch.
Salt – to taste: For seasoning.
Water – enough for boiling: To prepare the intestines perfectly.
The Cooking Process
The preparation of NineTurn Large Intestine is a labor of love that involves multiple steps, each crucial for achieving the desired texture and flavor.
1. Cleansing the Intestine: Begin by soaking the large intestine in water mixed with salt and vinegar. This process helps remove any lingering odors and impurities. Rinse thoroughly several times until water runs clear.
2. Boiling: Place the cleaned intestines in a pot of boiling water. Add a splash of cooking wine and a few slices of ginger to help eliminate strong smells. Boil for about 20 minutes, then remove and cool.
3. Cutting: Once cooled, cut the intestines into sections, approximately 57 cm long. Each piece will need to be twisted during the next step to create the ‘nine turns’ that give this dish its distinctive presentation.
4. Twisting: Take each section of the intestine and twist it carefully. This is a skillful maneuver that enhances the texture and ensures each piece can absorb flavors effectively.
5. Stirfrying: Heat the sesame oil in a wok. Add the minced garlic, sliced ginger, and red chili peppers. Stirfry until aromatic, then add the twisted intestines. Stirfry for a few minutes until they are lightly browned.
6. Flavoring: Pour in the soy sauce, sugar, remaining ginger, star anise, and fennel seeds. Stir well to coat the intestines in the rich sauce. Add enough water to submerge the intestines and allow them to simmer on low heat for about an hour. This slow cooking helps achieve a tender texture.
7. Finishing Touches: As the dish nears completion, taste and adjust the seasoning. Sprinkle with chopped green onions just before serving, adding a fresh note to the rich flavors.
Serving Suggestions
NineTurn Large Intestine is best served hot, alongside steamed rice to absorb the flavorful sauce. For an authentic Shandong experience, pair it with a refreshing pickled vegetable side or some lightly sautéed greens to balance the richness of the dish.
This intricate preparation may seem daunting, but with patience and practice, anyone can master the art of NineTurn Large Intestine, bringing a taste of Shandong right to their kitchen. Whether enjoyed at a family gathering or a festive occasion, this dish captures the essence of Shandong’s culinary heritage, leaving a lasting impression on all who partake.