Practice and ingredients of pot-stewed dishes in old Beijing

Braised fire is a special snack of Han nationality in old Beijing. It is estimated that few authentic Beijingers don't like it. The so-called braised fire means that the stewed pork belly is cooked on the fire, and some fried tofu is added. Before eating, it is cut separately, put in a bowl, and drenched with marinade. As you like, add chives, fermented milk, minced garlic, coriander and vinegar. You can add some Chili oil if you like spicy food. Although the composition is not high, it is our favorite. Today, in order to save time, I cooked pork intestines, pork lungs and pork belly in a pressure cooker, which was much more convenient and quick. After putting the fat sausage, pork lungs and pork belly into the pot, it only takes eight minutes for the pressure limiting valve to vent. After the steam is exhausted, open the lid and add the fire and fried tofu to stew. At this time, open the lid and cook over high heat. By the way, it can also expel the smell of organs in the soup, which will taste better. Friends who like this mouth, practice quickly! It's more hygienic to do it yourself. Don't worry!

Ingredients for 4 people.

Pig large intestine1000g

Pig lung1000g

Pork belly 250g

condiments

300 grams flour

50 grams of onion

20g garlic

Fermented milk 10g

Proper amount of vinegar

50g cooking wine

Sugar10g

Fennel with fragrant leaves

Proper amount of pepper aniseed

Clear water 1340g

20g soy sauce

25 grams of ginger

Tofu brain 1 block

Coriander 30 grams

Salt17g

Fried tofu 250g

Soy sauce 15g

20 grams of yellow sauce

Steps 1 Complete Collection of Old Beijing Cooking Practices

Ingredients: pig intestine 1 0,000g, pig lung 1 0,000g, pork belly 250g, fried tofu 250g, flour 000g, clear water 1 0,340g (in which 1 0,40g is used for dough making), and onion 50g. Fermented milk 10g, salt 17g (salt for cleaning pig intestines 10g, salt for kneading dough 2g, and the rest in soup), fennel, coriander 30g, sugar 10g and vinegar.

Illustration of cooking and barbecue in old Beijing

First put the pig intestines in a pot, add vinegar, pepper and salt to clean them, turn them over and wash them, and then pick out the excess fat oil. Don't pick out all the fat oil and leave some, otherwise it won't taste good. After washing, turn the intestines back and wash the smooth side clean.

Step 3: Old Beijing cooking and burning home cooking

Boil a pot of water, add 20g cooking wine and onion ginger to the water.

Step 4: Simple cooking methods in old Beijing.

Then put the washed pig intestines into a pot to cook. Boil for 2 minutes, take out, and control the water to dry for later use.

Step 5: How to eat stewed fire in old Beijing?

Then put the pork belly in and cook for 5 minutes, then take it out for later use.

Step 6: How to cook and cook the old Beijing stew?

Finally, add pig lungs and cook for 10 minutes. When cooking pig lungs, pay attention to the continuous skimming of foam from the pot. Take it out after cooking and control the water for later use.

Step 7: How to fry the old Beijing pot-stewed fire?

Cut the onion into large sections, slice the ginger, cut the cooked pig lung into large sections, divide the fat sausage into several sections, and put the anise into the seasoning box.

The eighth step is how to make the old Beijing pot-stewed fire.

Take a large cup, add 30g of cooking wine, 20g of light soy sauce10g, 20g of dark soy sauce, a piece of bean curd and fermented milk10g, sugar10g, 5g of salt and 20g of yellow sauce, and mix well.

The ninth step is how to stew the old Beijing pot-stewed fire.

First, put the onion, ginger and seasoning box into the pot.

Step 10 How to fry the old Beijing pot-stewed fire?

Then put the pork belly, pork lungs and pork intestines into the pot.

Steps 1 1 How about cooking in old Beijing?

Then pour the juice in.

Steps 12 How to cook and burn in old Beijing?

Add1200ml water.

Step 13 How to fry the old Beijing pot-stewed fire?

Cover the pressure cooker and heat it on the gas stove. When the pressure limiting valve starts to exhaust, turn off the fire and time it for eight minutes.

Step 14 How to make the old Beijing pot-stewed fire?

Add 2g of salt into 300g of flour and stir well, then add 150g of water and flour in batches.

Steps 15 How to stew the old Beijing stew?

Cover the dough with a damp cloth and stir for 30 minutes.

Step 16: Let the old Beijing stew on the fire.

After waking up, peel and chop garlic, chop coriander, and then prepare some leek flowers and tofu brain (tofu brain is slightly crushed with fermented bean curd)

Step 17: Method of making braised old Beijing.

After waking up, rub a strip of cutting agent, flatten it, and roll it into a cake blank with a rolling pin.

18 laobeijing luzhu huoshao making daquan

Bake in a pan, be careful not to put oil in the pan, and bake the cake until it turns yellow and crusts on both sides.

Step 19 Complete Collection of Old Beijing Luzhu Huoshao Practices

When the steam in the pressure cooker is exhausted, open the lid, add fire and fried tofu, continue the fire, open the lid and cook for 20 minutes.

Step 20: A Complete Collection of Cooking Practices in Old Beijing

Slice pork lungs, pork intestines, pork belly and fried tofu, and put them in a big bowl.

Step 2 1 A Complete Collection of Cooking Practices in Old Beijing

Sprinkle coriander powder and garlic powder, pour the original soup, serve it, add bean curd juice and chives as you like, pour some vinegar, and add Chili oil if you like spicy food.

Finished product drawing

Cooking tips

1 Don't remove all the grease when washing pig intestines. I think it will taste terrible.

The cooked noodles are slightly hard, so they are delicious even if they are cooked for a long time.

It's better to time after the pressure limiting valve is exhausted, and eight minutes is just right. Don't cook for too long or the intestines will lose their taste and taste.