Chinese Food
Old Beijing braised fire
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Stewed pork is a special snack of the Han nationality in old Beijing. The typical Beijingers don't think it's delicious. The so-called stewed pork lungs and streaky pork are cooked together with the stewed pork intestines and streaky pork lungs. It's better to add fried tofu. Cut them before eating. Put them in a bowl. Pour the marinade. Add leek flower, fermented bean curd juice, garlic powder, coriander, vinegar as you like. Put some chili oil on the spicy ones Yes. A bowl of fragrant stewed fire can be served on the table. Although the ingredients are not tall, they are our favorite. Today, it's much more convenient and quick to use the stewed pot made of Supor Qiaoyi spin fast pot. Put the pork intestines, pork lungs and streaky pork into the pot, and then just exhaust the air with the pressure limiting valve for eight minutes. After the steam is exhausted, open the lid, and then add the fire and fried tofu to stew. Then open the lid and cook the fire. By the way, you can also exhaust the viscera taste in the soup, which will make the taste better. Those who like this should practice as soon as possible. Do it yourself more hygienic and reassuring
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - 1000 g of pig large intestine, 1000 g of pig lung, 250 g of streaky pork, 250 g of fried tofu, 300 g of flour, 1340 g of clear water (including 140 g of flour), 50 g of scallion, 25 g of ginger, 20 g of garlic, 50 g of cooking wine, 15 g of raw soy sauce, 20 g of old soy sauce, 20 g of yellow soy sauce, one piece of soy bean curd, 10 g of rotten milk, 17 g of salt (10 g of salt is used to wash pig intestines, 2 g of salt is used for flour and the rest is put in soup), flower Pepper, cumin, coriander, sugar and vinegar.
Step2:First, put the pig intestines in the basin, add vinegar, pepper and salt, rub and clean them. Pay attention to turn them over and wash them like this. Then remove the excess fat. Don't take off the fat. Leave a little bit. Otherwise, it's not delicious. After washing, turn the intestines back. The smooth side is washed out.
Step3:Boil a pot of water. Add 20 grams of cooking wine and ginger.
Step4:Then put the cleaned pig intestines into the pot and boil them. After boiling for 2 minutes, take out the intestines and control the dry water for standby.
Step5:Put the streaky pork in and cook for 5 minutes, and then fish it out for use.
Step6:Finally put the pig lungs in and cook for 10 minutes. Pay attention to watching the pan constantly skim out the froth when boiling the pig lungs. After cooking, pull out the froth and control the water for use.
Step7:Cut the scallion into large sections. Slice the ginger. Cut the pig lung into large pieces. Divide the pig intestines into several sections. Put the Chinese prickly ash, the big material, the leaves and the fennel in the seasoning box.
Step8:Take a big hand. Mix 30g cooking wine, 15g raw soy sauce, 20g old soy sauce, a piece of soy bean curd and 10g rotten milk, 10g white sugar, 5g salt and 20g yellow sauce.
Step9:First put the onion and ginger and the seasoning box into the pot.
Step10:Then put the streaky pork, pig's lung and pig's intestines into the pot.
Step11:Then pour in the sauce.
Step12:Add 1200 ml of clear water.
Step13:Close the cover of the pressure cooker and put it on the gas stove to fire. When the pressure limiting valve starts to exhaust, turn off the fire for eight minutes and then turn off the fire.
Step14:Add 2 grams of salt to 300 grams of flour and mix well. Then add 150 grams of water and flour in several times.
Step15:Cover the dough with a damp cloth and wake up for 30 minutes.
Step16:When you wake up, peel and chop the garlic. Chop the coriander. Then prepare some leek flowers and soy bean curd (soy bean curd with a little bit of rotten milk)
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Cooking tips:1. When washing pig intestines, don't remove all fat and oil. I don't think it's delicious. Make the noodles and the ones that are on fire harder, so that they will be delicious even if they are cooked for a long time. 3. It's better to count the time after the pressure limiting valve exhausts. It's just eight minutes. Don't cook too long or the intestines will not taste good. There are skills in making delicious dishes.
