Boiled and Boiled
1.
Cut the pig intestines to a flat surface, remove all the fat on the intestinal wall, and wash them repeatedly with flour, vinegar and boiling water.
2.
Cut pig lungs into large pieces and blanch them with clean water to filter out the blood.
3.
Fry the pig intestines slightly, add the dark soy sauce for coloring, then add the pig lungs, add boiling water to it (you must use boiling water)
4.
Add green onion, ginger, garlic and various spices, and start to simmer for about two hours.
5.
During the stewing process, add oyster sauce, red fermented bean curd juice, chive flowers, rice wine and oyster sauce (a very small amount of vinegar can be added)
6.
Cut the oiled tofu in half and add it to the pot when it is almost cooked.
7.
Use ordinary flour to make ordinary white noodles, the thickness is about 1cm, and bake it with a baking pan until there are brown spots on both sides.
8.
After the pig intestines and pig lungs are simmered, soak the noodles in the soup and let stand for about 10 minutes
9.
Remove the noodles and cut into small pieces, remove the pig intestines and lungs, cut into small pieces, remove the oily tofu, and put them in a bowl together, put minced garlic and parsley on top, and simmer the broth Pour it into a bowl and add some vinegar.
Tips:
As a result of the author's own experiments, I recommend Lee Kum Kee's Double Tea Soy Sauce, which has an excellent effect on removing greasy, and it is not only used for this dish, but also a good choice for stew.
Pig intestines and pig lungs must be stewed whole, not cut into small pieces; they must be completely stewed and then cut into small pieces that are convenient for consumption.
Rice wine can be replaced by cooking wine, but the effect is relatively poor.
The stewed broth is generally slightly saltier, and it tastes better with the fire immersed in the broth.
