What kind of food is it? Where is the practice more authentic?

It's just that the pork belly produced in Suzhou is too expensive for most people to eat, so we use pig's head meat and pig's water instead. After the improvement of a generation of folk chefs, authentic Beijingers like this authentic stew. As soon as people see them, they will understand that the place where this food was born is called the capital. Among the many flavors of food in Beijing, I prefer Aiwowo, pea yellow, minced meat biscuits, bean juice, pork chops with ginger juice, rolled fruits, and of course, stewed and roasted.

The fire didn't start by itself! Cooked in the so-called old soup, this is the old Beijing stew we evaluated: the main ingredients are semi-finished products processed outside, and the soup is stew. As for the bean curd with soy sauce and leek flower, stop it. Is garlic mashed by itself? Add two boiling fires to the large intestine and pour soup on them, which was the staple food of workers in the past. Because it is cheap, it is popular. It is estimated that few people eat now! As for how to cook good food, I don't understand. I only know how to cook delicious food. Because the staple food is pig lungs, can it be delicious?

Start the fire now, and you can't make noodles when you are dead. Because there is still a cooking process at the end of the fire, if the dough is cooked in a pot, it will rot the warm water surface. Roll into pieces and add a little oil and salt. Roll it up, pull it into a uniform dough and flatten it. Put it in a pancake pan and bake it golden on both sides. Put large intestine and pig heart into a pot, add onion ginger, star anise, cinnamon leaf, fermented soybean, clove, kaempferia kaempferia and Amomum villosum, season with soy sauce and salt, remove fishy smell with cooking wine, cook for one and a half hours, then add tofu, and the tofu will be cooked in ten minutes. Take out the ingredients and cut them when eating.

Step 1? Soak pig's trotters in cold water for 2 hours in advance to remove blood, and change water twice during this period. Boil the pot, add 2 slices of ginger and 1 spoon of cooking wine, add pig's trotters, blanch, wash with warm water and drain. Peel quail eggs, peel eggs and cook them with water respectively. Authentic braised pork in old Beijing is made by carefully wrapping secret braised beef, thousand pieces of braised pork, braised tripe and braised lotus root with fresh seasonal vegetables and secret delicious sauce, and matching with exquisite bread crust.