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Hulutou is a famous local snack In Xian. Its raw materials are Intestines. Before It Is served, the customer needs to break the pancake into small pieces, and then the chef soaks them in the boiling bone soup three or four times with pork Intestine, pork tripe, chicken, and cucumberand squid on the top. Afterward, lard and greens are added to it. It is often served with preserved garlic and chili. It is said that this culinary method was passed down from Sun Simiao, the famous doctor In the Tang Dynasty, to an owner of a restaurant In Chang’an with a bottle gourd of medicine for the flavoring. After the owner of the restaurant Improved the delicacy in light with what Sun Simiao told him, the delicacy became known as Broth with Intestines and Tripe for thousands of years.
The history of hulutou
Legend has it that when Sunsimiao, a famous medical scientist in China, came back home from Zhongnan mountain and Taibai Mountain in a Autumn afternoon. When he arrived at a river, he dumped down into the river; fortunately, a young man named lvwangcai came over and saved Sunsimiao. Lvwangcai opened a delicatessen store for selling pork intestines and some other food. However, because the pork intestines have a strong fishy-smelling, the business was not good at all. In order to appreciate the young man’s kindness, Sunsimiao gave him some a bottle gourd of medicine for the flavoring. After use these seasoning, the pork intestines became goluptious and tasty. After a short time, his store became famous and he opened another three stores. Months later, when Sunsimiao passed by his stores, he was so glad that the business was flourishing. He gave the young man another condiment and wrote down six word “Hulutou pao mo store”. Then this name became famous all around wequ and Chang’an city.
flavor style : fresh, spicy
raw material :
pork intestine 12kg, pork stomach 5kg, peel off pork 4.5kg, 2 fat hens, pig bone 7kg, rice noodles:7kg, caraway、garlic、vinegar, refined salt 0.8kg, cooking wine 0.8kg, chilli, monosodium glutamate、pepper 300g,lard 2kg, scallion 0.5kg, ginger 400g, Chinese red pepper 100g, aniseed 50g, clove 10g, Chinese cinnamon 50g, Tsaoko Amomum Fruit 25g.
How to cook Hulutou:
1. Put 12 kg pork intestine and 5 kg pork stomach into a salver respectively, rub them with 200g salt for 20 minutes in order to get rid of fishing-smelling. Then put into clean water to cleanse all the slime and dung. Then get out of water and rub with salt、vinegar for 10 minutes, and then clean them down.
2. After the pan is hot, put intestines into the pan; cook it with small fire for 10 minutes. Then take them out and clean them twice. Cut down the Hulutou and then put into a pot to cook it with 25kg water. Then put 500g garlic and 200g ginger into the pot to cook together with intestines. After 4 hour’s cooking, add 500g refined salt in. 10 minutes later, take them out and cut them into small slices.
3. Cut the pig bones into small pieces. Put 30 kg clean water into a caldron, after boiling, put pig bones and pork into the boiling water, after about 10 minutes, add refined salt in. After cooking 30 minutes, add 500g garlic, 200g ginger and seasoning into it. Then change the big fire into small fire, cook 2.5 hours. Then take them out, cut into small pieces.
4. put Chinese red pepper 300g, aniseed 150g, Chinese cinnamon 70g and clove 10g into 3.5 kg boiling water. Cook them for 10 minutes.
5. Put 7.5 kg undiluted liquid soup into a caldron, add 3.5 kg clean water in it, and then boil it with big fire. The costumer break 1-3 cakes (according to their appetite) off with their hands into a bowl and the cook add cooked intestines, pork, cooked pork stomach, rice noodles into that bowl and use soup to pour liquid on them. Then put cooking-wine, monosodium glutamate, scallion, caraway, pepper, lard. If you like spicy food, you can add chilli in.