It cost 200 yuan to make a pot of old Beijing stew. Do you know how to do it?

It cost 200 yuan to make a pot of old Beijing stew. Do you know how to do it? In Beijing, if you want to say which special snacks are the most famous, it is the stew in old Beijing. A huge pot is cooked until the meat is mellow, giving off the aroma of pig's large intestine, lung head and pork belly. Deep-fried tofu slices are full of juice, and when cooked over high fire, you can smell the aroma of braised fire from a distance. Some people say that the pot-stewed fire is a "palace snack" scattered among the people. It is no exaggeration at all, and it has to start with Chen Yutian, the founder of "Xiao Changchen" in old Beijing.

According to legend, during the Guangxu period of the Qing Dynasty, a master surnamed Song in Sanhe County, Hebei Province, sold Soviet-made meat with Chen Zhaoen, the grandfather of Chen Yutian, the founder of Xiaochang Chen. At first, the raw material was pork belly with skin, which many people could not afford. Later, they improved the food and replaced it with cheaper pork intestines, lung heads and braised pig heads, with fried dried beans and cooked fire. When the customer arrives, he needs to ask, "What base do you want?" I mean, how much barbecue do you want? Baking can be cut into a well shape, put in a porcelain bowl, and then covered with fried tofu pieces cut into triangles. When! When! When ... ... chop the marinated fat sausage, lung head and marinated pig head and put them in a bowl for one yard. Pour marinade, sprinkle with garlic paste and drizzle with oil pepper.

Pot soup is made when life wants to cook and cook delicious. Bitter soup is life, and the taste is all in it. To do it at home, five or six people have three or five pounds of meat, and you don't have to do too much at a time. You can buy pig's pork, a set of fat intestines, lung heads, half a pig's face or a piece of pork belly with skin, and then stew the original ecology. Cooking at home, or buying cooked meat at a pot-stewed restaurant, saves a lot of trouble, is convenient, quick and labor-saving, and looks not necessarily authentic. Prepare 3 pieces of star anise, 3-5 pieces of clove, Amomum villosum 1 piece, 5g of pepper, 5g of cinnamon, 2g of nutmeg, 3g of fennel and 5g of galangal, and consider adding other spices you like as appropriate. Soak in cold water for 30 minutes and drain.

Stir-fried sauce can't just prepare a large section of onion 4, 10 slices of ginger and 1 head of garlic in advance, which is convenient and fragrant, and the dosage of ingredients is slightly large, which reduces the visceral smell of braised pork that can't be carried. 30g of yellow sauce, 0/00g of yellow wine/kloc-,simmer gradually, pour the pot, and cook. Pour 50 grams of cooking oil, the temperature is 40% to 50% hot, add various spices, and stir-fry to give a fragrance; Half onion and garlic, stir-fry to refresh. Add the cooked yellow sauce and stir-fry slowly with low fire; Add 2 pieces of douchi and 10g dried douchi, stir-fry until scattered, then pour in 30g soy sauce and stir-fry with a small torch until fragrant.

Slow fire is enough to stew, pour in appropriate boiling water, braise in soy sauce and boil, and turn to slow fire. How to use live pigs to pack meat? After washing, remove the fishy smell with clear water, and add the marinated soup while it is hot. If you use bittern cook the meat at home, it is more convenient to put it directly into bittern soup. Add the other half of onion and garlic, 1g white pepper, 1g shisanxiang, 10g rice wine, 20g south rotten milk, 5g white sugar, 3g chicken essence or chicken essence powder, and consider adding 3-5g salt according to your degree of halophilia. Turn to low heat and marinate slowly for 40-60 minutes, so that the taste can be full.

Hot noodles are soft and chewy. The fire roast for pot-stewed vegetables must die. It is best to have semi-hot noodles, which are soft and chewy. 500 grams of wheat flour, pour into the washbasin. Boiling water 150g, slowly pour in wheat flour, while pouring in water, stir with chopsticks to form flour wadding. After treatment, according to the water absorption capacity of wheat flour, add100-120g of cold water to synthesize dough with certain softness, and cover it with a fresh-keeping bag for about 30 minutes.

Take down the proofed dough, sprinkle a proper amount of flour on the chopping board to prevent it from sticking, then knead the batter evenly, each take 1 00g of batter, and after family reunion, grind it into small cakes with the thickness of1cm and the aperture of15cm. Put a little cooking oil in the wok or electric baking pan. When the wok is hot, put the baked dough blank in and bake it until gold spots appear on both sides.

Fried tofu slices can fully absorb the marinade. Tofu slices are the main seasoning for stewing fire. They are made of tough tender tofu 1000, cut into chunks with a thickness of about 1cm, and absorb surface moisture. Put an appropriate amount of cooking oil into the pot, and the temperature should reach 70% heat, similar to 200 degrees. Stick the tofu slices to the oil surface, put them into the pot one by one, fry them until they are golden on both sides, and take them out to control oil and replenish water.

Now cook a bowl of oil, Chili powder, a bowl of brine oil, a bowl of delicious oil, Chili powder and strong food, which is especially suitable for people who like spicy food. Chili oil should be cooked fresh. Take a handful of dried red peppers and cut them into small pieces. In order to avoid burning when the oil temperature is too high, soak the dried red pepper in clear water for a while, pick it up and dry it, and then pour it into a bowl. Most of the bowls in the vegetable pot are boiled with oil. When boiled, the smoke rises slightly and is poured on the surface of dried Chili while it is hot. The fragrance is overflowing, and a bowl of fragrant and delicious oil pepper is ready.

Here comes the delicious stew. Put the roasted and fried tofu slices into the simmering sauce and steam them 15-20min. The time can be increased slightly. This kind of instant noodles is not afraid of cooking, and it is based on thorough cooking. Prepare the section and garlic paste, everything is ready. After the relatives have gathered enough, prepare several bowls in advance and cook to make a fire.

Just cut this bite into 1-2 pieces of roasted and 2-3 pieces of pickled fried tofu according to your appetite. To barbecue, put the well-shaped slices in a porcelain bowl and put small triangular fried tofu slices on it. Chop chicken, lung head, braised pig head or pork belly with skin, sprinkle with garlic paste and drizzle with pepper. With a proper amount of hot pot-stewed soup, you can enjoy delicious old Beijing snacks with a incense stick on them.