Boiled and Fired in Brine, Packaged Cool Version

Name: Boiled and Fired in Brine, Packaged Cool Version
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pig lung; A few Pig intestines; 2 pcs Pork belly; random Fire; 2 pieces fried tofu; 8 star anise; 2 pieces Cinnamon; 4 slices Bay leaf; 4 capsules clove; 8 White cardamom; 4 Dried chili; 30 capsules pepper; 1 small handful Fennel seeds; 2 roots, cut into sections Green onions; 8 slices ginger; 16 cloves garlic; 1 small bowl Yellow sauce; 1 small bowl Highly Liquor; 2 tablespoons Tempeh; 2 tablespoons Thirteen incense; 1 tablespoon Soy sauce; 1 tablespoon Chili oil; 2 sticks, chopped parsley

by Claire

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Recently, it may be due to the cold weather. I especially want to eat braised boil. Unfortunately, the borders are closed and there is no way to go back to Beijing. I can’t be greedy.
When I went to buy meat on the weekend, I happened to encounter good quality water, and the price is cheap.
The smell in the room won't go away for two days after making a stew, it smells fragrant and smelly, so you can make it after you think about it.

Boiled and Fired in Brine, Packaged Cool Version

1. Star anise, bay leaves, cinnamon, cloves, white cardamom, cumin, pepper, dried chili and sauté until fragrant and put them in the bag

Boiled and Fired in Brine, Packaged Cool Version recipe

2. Stir-fry the chives, ginger and garlic with hot oil over low heat, add yellow sauce and stir fry until fragrant, add white wine to boil, add fermented bean curd, tempeh, thirteen incense, dark soy sauce, light soy sauce, and ingredients package

3. Put the pork belly, large intestine, pork lungs, and pork belly in, add boiling water to submerge them, boil, cover and simmer for 1.5 hours. In the meantime, you can taste it, if it is not salty enough, you can add yellow sauce or light soy sauce.

4. Put the tofu and fire in and simmer for another half an hour. I put a layer of baking paper on top of the ingredients to prevent the tofu and large intestines from drifting on top. This method is for reference, and you can leave it alone.

5. Use 6 cloves of garlic, sprinkle some salt, and mash into puree for later use.

6. Cut the dried chili into sections, pour hot oil, and set aside for later use.

7. When eating, take out each ingredient and cut it into slices, place it on a large plate, put 2 tablespoons of garlic paste, pour hot brine on the garlic paste, and then add chili oil and coriander. Pour the small wine, don't be too enjoyable!

Tips:
The water should be washed with noodles + white vinegar. The water is not blanched in the authentic fire. I think it tastes too strong, so I blanch the water. You can decide whether to blanch according to your own taste.

Fire method: Mix the noodles with warm water, make it harder, 饧 for half an hour, roll into a round cake, slightly thicker about 1cm thickness, and bake at 175 degrees for half an hour.

How to deep-fried tofu: Spread the tofu cubes with some salt, and fry them in 7 minutes of hot oil until golden.