Photograph of the finished Jiuzhuan dachang

China · Ruột heo lồng chín lớp om xốt

Jiuzhuan dachang

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's large intestine Pig's large intestine 4 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Rock sugar Rock sugar 4.9 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.8 oz
  • Photograph of Oil Oil 6 cups
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Turn the pig's intestines inside out and rub them repeatedly with salt and flour to remove the slime and odor.
  2. 2 Three sections of intestine are threaded together to form a thick tube, and both ends are tied.
  3. 3 The entirety of the nine-layered colon technique lies in weaving three layers of intestine together; each layer is a different matter entirely.
  4. 4 Simmer the pig intestines with ginger for 90 minutes, then let cool and cut into 3 cm thick slices.
  5. 5 Fry the pork intestines in oil at 175 degrees for 4 minutes until the outside is seared.
  6. 6 Simmer in soy sauce, black vinegar, rock sugar, and cinnamon for 40 minutes until the sauce thickens and coats the rings.

With an appliance

  • Pressure cooker 2 hr

    Replace step 4: simmer under high pressure for 30 minutes, then release the pressure naturally and allow to cool before cutting.

Start cooking