Name: Old Beijing Braised and Fired
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g pig intestine; 1000g Pig lung; 250g Pork belly; 300g Flour; 50g shallot; 20g garlic; 10g Fermented bean curd juice; Some Vinegar; 50g Cooking Wine; 10g Sugar; Some Bay cumin; Some Pepper aniseed; 1340g Shimizu; 20g Soy sauce; 25g ginger; 1 piece Tofu with soy sauce; 30g parsley; 17g salt; 250g fried tofu; 20g Yellow sauce

Old Beijing Braised and Fired

1. Prepare ingredients: 1000 grams of pig large intestine, 1000 grams of pork lungs, 250 grams of pork belly, 250 grams of fried tofu, 300 grams of flour, 1340 grams of water (140 grams of noodles), 50 grams of green onions, 25 grams of ginger, and 20 grams of garlic , 50 grams of cooking wine, 15 grams of light soy sauce, 20 grams of soy sauce, 20 grams of yellow sauce, a piece of tofu, 10 grams of fermented bean curd juice, 17 grams of salt (10 grams of salt is used for washing pig intestines, 2 grams of salt for kneading, and the rest In the soup), appropriate amount of pepper aniseed fragrant leaf cumin, 30 grams of coriander, 10 grams of sugar, and appropriate amount of vinegar.

2. First put the pig intestines in a basin, add vinegar, pepper and salt, and wash them. Be careful to wash them again when you turn them over. Then remove the excess fat. Don't take all the fat, leave it a little, otherwise it won’t taste good. After washing, turn the intestines back and flush out the smooth side.

3. Boil a pot of water, add 20 grams of cooking wine and green onion ginger to the water.

4. Then put the washed pig intestines into a pot and boil. After boiling the pot, cook for 2 minutes and then remove it to control the moisture and set aside.

5. Put the pork belly in it and cook for 5 minutes, take it out and set aside.

6. Finally, put the pig lungs in and cook for 10 minutes. When cooking the pig lungs, watch the pan keep skimming the froth out. After cooking, take them out to control the moisture and set aside.

7. Cut the green onion into large sections, slice the ginger, cut the cooked pork lungs into large pieces, divide the pig intestines into several sections, and put the pepper aniseed fragrant leaves and fennel in the seasoning box.

8. Take a big wrist, add 30 grams of cooking wine, 15 grams of light soy sauce, 20 grams of soy sauce, a piece of soy tofu and 10 grams of fermented bean curd juice, 10 grams of sugar, 5 grams of salt, and 20 grams of yellow sauce and stir well.

9. First put the green onion ginger and the seasoning box into the pot.

10. Then put pork belly, pork lungs and pig intestines into the pot.

11. Pour the juice in again.

12. Then add 1200 ml of water.

13. Cover the lid of the pressure cooker and place it on the gas stove to heat it up. When the pressure limiting valve starts to exhaust, turn off the heat and count for eight minutes to turn off the heat.

14. Add 300 grams of flour to 2 grams of salt, mix well, and then add 150 grams of water in portions to mix the noodles.

15. Cover with a damp cloth and let it wake up for 30 minutes.

16. When the noodles are soaking up, peel and chop the garlic, chop the coriander, and prepare some chives and bean curd (the bean curd is slightly crushed with fermented bean curd juice).

17. After the noodles are awake, rub the strips of cutting agent, press the dough and roll it into a dough with a rolling pin.

18. Bake it in a pan, and be careful not to put oil in the pan. Bake the cake until both sides turn yellow and crust.

19. Wait until the steam in the pressure cooker is exhausted, open the lid, put in the fire and fried tofu, continue to open the lid and cook for 20 minutes.

20. Cut pork lungs, pork intestines, pork belly, fried tofu and fire into pieces, and place them in a large bowl.

21. Sprinkle with chopped parsley and minced garlic on top of the original soup. Serve to the table. Add tofu juice, chive flowers, and vinegar as you like. Add some chili oil for spicy ones.

Tips:
1 Don't remove all the fat when washing pig intestines, I think that would not taste good.
2 Make the fired noodles and the noodles are slightly harder, so that even if they cook for a long time, they will be chewy and delicious.
3 It is best to time the pressure-limiting valve after exhausting. Eight minutes is just right. Don't cook for too long, otherwise the intestines will tasteless and tasteless.