Old Beijing Braised and Fired
by Love braised pork
Favorite
Difficulty
Easy
Time
1h
Serving
4
Braised fire is a special snack of the Han nationality in old Beijing. It is estimated that few authentic Beijingers will not taste this bite. The so-called braised fire is to boil the fire with the stewed pork lungs, with some fried tofu, and finally Before eating, cut them separately, put them in a bowl, pour the marinade, add chive flowers, fermented bean curd juice, minced garlic, coriander, and vinegar as you like. You can add some chili oil if you like it. A bowl of fragrant flavor. Just boil the stew and bring it to the table. Although the ingredients are not tall, they are our favorite.
In order to save time today, I used a pressure cooker to cook the stew. It is much more convenient and faster. After putting the pig intestines, pork lungs and pork belly into the pot, you only need the pressure limiting valve to exhaust for eight minutes. When the steam is exhausted, open the lid and add to the fire. Stew with fried tofu, then open the lid and cook on the fire. By the way, you can also drain the smell of the organs in the soup, which will make the taste even better. Those who like this mouth, hurry up and practice! Doing it yourself is more hygienic and rest assured!
In order to save time today, I used a pressure cooker to cook the stew. It is much more convenient and faster. After putting the pig intestines, pork lungs and pork belly into the pot, you only need the pressure limiting valve to exhaust for eight minutes. When the steam is exhausted, open the lid and add to the fire. Stew with fried tofu, then open the lid and cook on the fire. By the way, you can also drain the smell of the organs in the soup, which will make the taste even better. Those who like this mouth, hurry up and practice! Doing it yourself is more hygienic and rest assured!
