Boiled and Boiled

Name: Boiled and Boiled
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pig small intestine; 300g Pork belly; 300g Pig lung; 200g tofu; 200g Flour; 1 tbsp Soy sauce; 1/2 tbsp crystal sugar; 1/2 root shallot; 1 small piece ginger; 5g star anise; 1/2 tbsp pepper; 5g Cinnamon; 2 tbsp Doubanjiang; 2 tablets Bay leaf; 5g nutmeg; 2 pcs Red pepper; 1 piece Fermented bean curd (red)

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Braised fire is a traditional snack in Beijing. The original stewed meat came from the palace's "Su made meat." It is said that during the Guangxu period, because the price of Su made meat cooked with pork belly was expensive, people used pork head meat and pig offal instead. After the spread of folk cooking masters, over time, it created Boil it on fire. It is estimated that there are not many authentic Beijingers that are not delicious. Pig offal is more expensive than pork, and the braised small intestines in the restaurant are just a little bit, which is not addictive to eating. It’s better to make it yourself at home, clean and hygienic, and add more to whatever you want.

Boiled and Boiled

1. Clean pig small intestines and lungs

2. Put the cleaned small intestine into a pot of cold water

3. Bring to a boil, cook for 10 minutes and then remove

4. Boil the pig lungs for another 10 minutes, while cooking and removing the bleeding foam

5. Tofu cut into big triangles

6. Put it in the frying pan, fry until golden brown, remove the oil

7. Add noodles to water and knead into a moderately firm dough, 饧 to 1 hour

8. Divide the dough into small pieces and press flat

9. Put the noodles in a frying pan and bake them until they become crusted on both sides.

10. Prepare the ingredients for braising

11. Chop garlic into minced garlic and add cold boiled water to make garlic juice

12. Wash coriander and cut into sections for later use

13. Put pig intestines, pork lungs, pork belly, green onions, ginger, star anise, cinnamon, nutmeg, pepper, and chili into the pot, add water and bring to a boil

14. Skim the blood foam again

15. Add watercress, yellow sauce, fermented bean curd, soy sauce, rock sugar and stir well

16. Add fried tofu and cook for 30 minutes

17. Put the fire into the pot, continue to cook for 30 minutes, cook until the pig intestines are soft and rotten

18. Cut the boiled intestines into small sections, cut the pork lungs into slices, cut the fire and cut the tic-tac-toe knife, and cut the fried tofu into slices