Chinese Food
Authentic Beijinger's own stewed fire
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Stewed and burned. It has a history of hundreds of years as a traditional snack in Beijing. As a pure man in the southern city of Beijing, it's also a food that must be eaten every week. Because I live near the old Chen shop in the small intestine since I was a child. I smell this delicious neighbor's unique growing up every day. So this production method is relatively authentic. Interested eaters can have a taste. The quantity of spices depends on the quantity of base soup. I made it according to the quantity of 4 people. From now on
Cooking ingredients
Cooking Steps
Step1:First, cut the tofu into 1 cm thick tofu slices. Heat the oil. Put more oil on it. Then fry the chili oil. Put the tofu slices in the oil pot in batches until they are golden for two year
Step2:Mix flour. Put a small amount of salt in the water. Pour it into flour a little at a time. The flour is soft and hard. Because the fire is dead, let it stand for 30 minutes
Step3:To clean the intestines and lungs, first turn out the intestines to clean the fat oil and sundries inside. Try to clean the big ones. Ignore the small fat oil. When boiling the soup, it will melt away. And a little fat oil is more delicious. Then turn it out and clean the outside again. Use salt water and white wine to soak and rub repeatedly. If you think the taste is too strong when cleaning the fruit, you can put vinegar to wash together. But you must clean the vinegar. It will not affect you The taste of the soup. Lung should be poured and squeezed repeatedly with water. Repeat 4-5 times. I am most tired of washing intestines. The taste and fat in it is a pain. Now there are half cooked Intestines on the market. It's relatively easy. But as for the cleanness of the intestines, please judge by yourself.
Step4:Cut the dough into 3cm square long strips. Knead the dough round and cut the dough 4cm long. Flatten it with the palm of your hand to make the dough. It's about the size of your hand. It's about 1cm thick. It's not too thick and it's not easy to taste. It's not too thin. It boils down after a long time
Step5:Put a little oil on the cake. Bake the cake until it is 8 years old. Burn it over medium heat. Turn over the flour as often as possible. Avoid pasting the bottom. Pick it up for use after it is cooked
Step6:Cut the meat and lung into palm sized chunks. Drain the water at home. Put the meat first. Boil the water and remove the blood foam. Remove the foam. Remove the lung. Remove the foam. Remove the intestine. Remove the foam
Step7:Boil in fresh water. Put in pork lung intestines, cooking wine, ginger slices, scallions and spices wrapped in gauze. Boil for 5 minutes. Put yellow sauce, bean paste, bean curd, leek and peanut, soy sauce, chicken essence, monosodium glutamate, salt, sugar, fried bean curd and fire fire around the pot. It's convenient to check the meat and other ingredients in the middle, and it won't boil the cake. Change the fire to stew for 1 hour. In the middle, use chopsticks to fork the meat. If you can fork it in, take the meat out first and put it in the bowl for standby. Because the meat will be too rotten after a long time. It's not good to cut the meat slices.
Step8:Use chopsticks to kill an intestines. Use a knife to cut intestines near the pot. If you ca
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Cooking tips:Pig lung. It's called lung head in the stew shop. If you don't like it, you don't need to add it. It won't affect the taste. You have skills to cook delicious dishes.
