Pekingese's Old Beijing Braised Fire

Name: Pekingese's Old Beijing Braised Fire
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fat Intestine; 500g Pig lung; 200g Pork belly; 100g Tofu bubble; 2 tablespoons Tempeh; 2 tablespoons Dry yellow sauce; Some Braised meat; 2 pieces Shallots; Soy bean curd soup; Chive flower; garlic; parsley

by Little cook in Germany

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Braised cooking is really the hometown food that I have been thinking about since I went abroad. But foreign pig lungs are really hard to buy. There are not too detailed stewed recipes on the Internet. I searched a lot of information and summarized it. After experimenting, I made a few meals. The Beijing friends who have eaten are all resurrected in one bite~
The tempeh cannot be removed. This is the essence of the traditional braised seasoning and the secret to the famous and delicious taste of the intestines!
This dish is actually not difficult. It is a very simple method. As long as you have the ingredients, you can definitely make it. You can't buy pig lungs, you can use only fatty intestines. Friends in Beijing, I am waiting for you to hand in your homework! !

Pekingese's Old Beijing Braised Fire

1. Wash pig lungs and large intestines, blanch water, and blanch pork belly, and set aside. (Please Baidu for how to wash pig lungs and large intestines)

2. Prepare the soup pot, put water in the pot, add the tempeh and dried yellow sauce, boil, and then use a food processor to break the soup until there are no particles. This is to completely crush the tempeh and blend the flavor into the soup. The stew in the restaurant uses old soup, and the tempeh is boiled early, so there is no such step. But I make it once at home. If you don't break it, the soup will taste a lot lighter and have bean particles.

3. Put the smashed broth into the stewed meat and shallots. Put the blanched lungs, fatty intestines, and pork belly into it. Simmer for 1 hour

Pekingese's Old Beijing Braised Fire recipe

4. When the stew is boiling, make cakes by the way. The cake in the stewed meat is the dead flour cake, and the ratio of water to flour is 1:2. Knead well and wake up, cut into a few pieces, and roll into round cakes

5. Put the rolled biscuits in the pan without oil, and heat it over medium-low heat until both sides are slightly charred.

6. After simmering for an hour, cut the fat intestines and lungs into pieces, slice the pork belly, and cut the cake into prismatic pieces, and continue to simmer in the pot for half an hour.
Finally, put in the tofu bubble and simmer for 10 minutes together, and it is ready to be out of the pot. The ingredients are prepared with garlic, chives, and tofu with sauce.

7. Boil the stew in a bowl, with the ingredients you want, the garlic is a must, or it will taste bad. It's best to put both chives and bean curd in sauce. Finally, those who like to eat coriander put some coriander on it, and they live together.

Tips:
This dish does not require extra salt, because the dried yellow sauce and tempeh are very salty. When cooking, be careful not to make the soup too salty, because the chives and bean curd will be added later.
If the cake is to be cooked whole, it must be put in with the intestines, or it will not be cooked thoroughly if the time is short.