Old Beijing Braised and Fired

Name: Old Beijing Braised and Fired
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pig lung; root parsley; 10g Chive flower; 10g salt; 250g Flour; 3 tablespoons Soy sauce; 10g crystal sugar; 4 slices Bay leaf; 1 piece Tsaoko; 6 star anise; 5 slices ginger; 3 tablespoons Tahini; 700g Pig intestines; 500g Pork liver; 200g Pork belly; 4 slices Angelica dahurica; 15 capsules pepper; 5 capsules garlic

by Oh, so you are here

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Braised fire is a traditional Beijing snack that originated in Nanheng Street in the south of Beijing. It is said that during the Guangxu period, because the pork belly boiled with Su-made meat was expensive, people used pork head meat and pig offal instead. After the spread of folk culinary masters, over time, the stewed boiled fire was created. Marinated fire is to boil the fired and stewed pig intestines and lungs together, supplemented with fried tofu slices, marinade, garlic juice, soy bean curd juice, coriander and other auxiliary materials, so that the fire will be thoroughly cooked and not sticky. Rotten but not bad, very popular with people, the grilled boil at the door frame of the Beijing Beixinqiao Braised Fire Head Office and Zhao Dengyu Road is very hot, and you have to wait in line to eat it every time!

Old Beijing Braised and Fired

1. Wash the pig intestines with soda noodles and vinegar and cut them into slices together with the liver, and scald them in boiling water for 2 minutes to remove blood! Cut the pork belly into 5 cm cubes!

2. Put the oil in the pan, add onion, ginger, garlic, pepper, aniseed, cinnamon, and Angelica dahurica after the oil is hot and stir-fry for one minute. Then put the hot intestines, liver and pork belly into the pan and continue to fry. Add sugar, cooking wine, dark soy sauce, soy sauce, Stir-fry in salt and oyster sauce for 5 minutes, then add boiling water. Continue to pause for 1 hour. If you have a bad stomach at home, you can put the stewed ingredients in a pressure cooker and stew for 30 minutes if you like softer meat! The pressure cooker stew is rotten, chewy and has a strong fragrance!

3. When stewing the meat, prepare the bun! Use 8 grams of baking powder, 150 grams of flour, and warm water to make the noodles softer! After standing for an hour, continue to add 100 grams of flour and warm water to continue mixing. The purpose of this is to leave the noodles together with the raw noodles. The bun has a good taste. Put it in the stewed soup. The buns are not broken and chewy! After the pressure cooker is finished, put it in the pot on high heat and wait for 10 minutes to collect the soup!

4. After mixing the noodles, divide them into 8 small pieces! Roll each into a rectangle, fold it in half, roll it up, flatten it, put it in an electric baking pan, and bake it!

5. Cut the steamed bun into 3 cm square pieces, put them in a bowl, add the cooked stew and cook! Put coriander, garlic, bean curd, leek froth, sesame sauce! Let's eat!