Old Beijing style braised and fired

Overview

Beijing-style braised pork is a snack in old Beijing. The original braised pork came from the palace's Su Zao Pork. According to legend, ordinary people in the past could not afford pork, so they used pig offal instead. After being spread by folk cooking experts, over time, stewed and cooked dishes were created. It is well-cooked but not sticky, and the meat is rotten but not bad. It is very popular among people.

Tags

• snacks
• chicken essence
• chive sauce
• cooking wine
• coriander
• dried red chili pepper
• fermented bean curd juice
• garlic
• material package
• northern tofu
• onions
• peanut oil
• pig lungs
• pig small intestine
• pork intestine
• soybean paste
• tahini
• vinegar
• white flour grilled
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Roll out the half-risen and half-baked dough into a pancake a little smaller than the edge of the plate, and sear it until both sides are golden brown.

   

2. 2 Place on a plate and set aside.

   

3. 3 Cut the northern tofu into long thin slices, put a wide amount of oil in a wok, and when it is 80% hot, add the tofu and fry until the surface is golden brown, put it on a plate and set aside.

   

4. 4 Slice green onions and ginger.

   

5. 5 Slice half of the garlic and mince half.

   

6. 6 Prepare cumin, angelica root, white komom, amomum villosum, peppercorns, tangerine peel, cardamom, star anise, and cinnamon.

   

7. 7 Put the above spices into the wok, add onion, ginger and garlic slices and stir-fry until fragrant.

   

8. 8 Put into material bag and set aside.

   

9. 9 Wash the pig intestines and set aside.

   

10. 10 Wash the pig small intestine and set aside.

    

11. 11 Wash the pig lungs and set aside.

    

12. 12 Cut pork belly into small cubes.

    

13. 13 Boil the main ingredients.

    

14. 14 Add water to the pot, add the blanched main ingredients, add the cooking wine, soy sauce, vinegar, salt, soybean paste, sesame paste, fermented bean curd juice, chive sauce, fried tofu cubes, sugar, chicken essence, bring to a boil over high heat, then reduce to low heat and simmer for an hour.

    

15. 15 Cook for half an hour and remove the meat pieces to prevent them from being overcooked.

    

16. 16 Finally, put the meat pieces back into the pot and simmer for three minutes.

    

17. 17 Remove from heat and cut into diamond-shaped pieces.

    

18. 18 Cut the boiled large intestine and small intestine into small pieces.

    

19. 19 Slice the pig lungs.

    

20. 20 Cut the braised tofu in half with a diagonal knife.

    

21. 21 Place the fire on the bottom of the plate, place the large intestine, small intestine, pig lungs, and braised tofu cubes neatly on top, sprinkle with minced garlic, and pour in the braised soup.

    

22. 22 Leave the base oil in the wok, add dry red pepper, stir-fry until fragrant and pour into the plate.

    

23. 23 Sprinkle with chopped coriander and serve.