Old Beijing Style Braised Fire
1.
Roll the half-raised noodles and half-dead noodles into pancakes that are smaller than the top of the plate, and bake them in a pan into a golden fire on both sides.
2.
Put it on the plate and set aside.
3.
Cut the northern tofu into long thin slices, put wide oil in the wok, and when it is 80% hot, fry the tofu until it is golden and put it on a plate for later use.
4.
Scallions, sliced ginger.
5.
Half of the garlic is sliced and half is minced.
6.
Prepare cumin, Angelica dahurica, Baiko, Amomum villosum, Chinese pepper, tangerine peel, cardamom, star anise, cinnamon.
7.
Put the above spices into a wok, add green onion, ginger, garlic slices, and fry until fragrant.
8.
Load the material package and set aside.
9.
Wash the large intestine and set aside.
10.
Wash the pig small intestine and set aside.
11.
Wash pig lungs for later use.
12.
Cut the pork belly into small cubes.
13.
Blanch the main ingredients.
14.
Add fresh water to the boiling pot, add the blanched main ingredients, add ingredients, cooking wine, soy sauce, vinegar, salt, soybean paste, sesame paste, fermented bean curd juice, chive sauce, fried tofu cubes, sugar, chicken essence, high fire Turn on, change to low heat and simmer for one hour.
15.
Cook for half an hour, and remove the meat to prevent it from getting boiled.
16.
Finally, put the meat in the cooking pot again, put the fire into the stew and simmer for three minutes.
17.
Remove the fire and cut into diamond-shaped pieces.
18.
Cut the boiled large intestine and small intestine into small pieces.
19.
Slice the pig lungs.
20.
Cut the stewed tofu in half with an oblique knife.
21.
Put the fire into the bottom of the dish, put the large intestine, small intestine, pork lungs, and braised tofu blocks neatly on top, sprinkle with minced garlic, and top with braised soup.
22.
Leave the bottom oil in the wok, add the dried red pepper, stir fry and pour it on the plate.
23.
Sprinkle with chopped coriander and serve.
Tips:
Use a toothpick to pierce the hole when burning it to prevent bubbles from appearing. The main ingredients can be washed large intestines, small intestines, and pig lungs from the market, and then washed 2 to 3 times at home. Spices are generally available in condiment stores, so you can prevent them from being fry during frying. The seasoning must be complete. The cooking time should not be too long.
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