Old Beijing Style Braised Fire

Old Beijing Style Braised Fire

by Yule wireless kitchenette

4.7 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Jing-flavored stewed meat is an old Beijing snack. The original stewed meat comes from the palace’s Su-made meat. According to legend, ordinary people in the past could not eat pork, so they used pig offal instead. After the spread of folk culinary masters, over time, the stewed fire was created. The fire is completely burned but not sticky, and the meat is rotten but not bad. It is quite popular. "

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.

Old Beijing Style Braised Fire recipe

2. Put it on the plate and set aside.

Old Beijing Style Braised Fire recipe

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.

Old Beijing Style Braised Fire recipe

4. Scallions, sliced ginger.

Old Beijing Style Braised Fire recipe

5. Half of the garlic is sliced and half is minced.

Old Beijing Style Braised Fire recipe

6. Prepare cumin, Angelica dahurica, Baiko, Amomum villosum, Chinese pepper, tangerine peel, cardamom, star anise, cinnamon.

Old Beijing Style Braised Fire recipe

7. Put the above spices into a wok, add green onion, ginger, garlic slices, and fry until fragrant.

Old Beijing Style Braised Fire recipe

8. Load the material package and set aside.

Old Beijing Style Braised Fire recipe

9. Wash the large intestine and set aside.

Old Beijing Style Braised Fire recipe

10. Wash the pig small intestine and set aside.

Old Beijing Style Braised Fire recipe

11. Wash pig lungs for later use.

Old Beijing Style Braised Fire recipe

12. Cut the pork belly into small cubes.

Old Beijing Style Braised Fire recipe

13. Blanch the main ingredients.

Old Beijing Style Braised Fire recipe

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.

Old Beijing Style Braised Fire recipe

15. Cook for half an hour, and remove the meat to prevent it from getting boiled.

Old Beijing Style Braised Fire recipe

16. Finally, put the meat in the cooking pot again, put the fire into the stew and simmer for three minutes.

Old Beijing Style Braised Fire recipe

17. Remove the fire and cut into diamond-shaped pieces.

Old Beijing Style Braised Fire recipe

18. Cut the boiled large intestine and small intestine into small pieces.

Old Beijing Style Braised Fire recipe

19. Slice the pig lungs.

Old Beijing Style Braised Fire recipe

20. Cut the stewed tofu in half with an oblique knife.

Old Beijing Style Braised Fire recipe

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.

Old Beijing Style Braised Fire recipe

22. Leave the bottom oil in the wok, add the dried red pepper, stir fry and pour it on the plate.

Old Beijing Style Braised Fire recipe

23. Sprinkle with chopped coriander and serve.

Old Beijing Style Braised Fire recipe

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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