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One of Beijing’s traditional snacksstewed fire

Chinese name: Braised boiled fire
Category: Beijing Cuisine, Beijing Snacks
Main ingredients: fire, tofu, pig water, old soup
Taste: salty

Braised boiled fire is a traditional specialty snack in Beijing, which originated from Nanheng Street in the south of Beijing. It is said that during the Guangxu period, because the pork belly cooked with pork belly was expensive, people replaced it with pig head meat and pig water. Boiled and boiled fire is to cook the boiled and stewed pig intestines and pig lungs together, supplemented with fried tofu slices, marinade, garlic juice, soy tofu juice, coriander and other accessories, so that the fire will not burn through. Sticky, the meat is rotten but not bad, and it is very popular with people.

Historical Origin

The original stew came from the court’s “Su Zhuo Meat.” It is said that during the Guangxu period of the Qing Dynasty, a man surnamed Zhao in Sanhe County, Hebei and Chen Zhaoen, the grandfather of Chen Yutian, the originator of today’s “small intestine Chen”, sold Su Zhuo meat together. Because the pork cooked with pork belly is expensive, and ordinary people can’t afford it, so they use pig head meat and pig water instead. After the spread of folk cooking masters, over time, the stewed boiled fire has been created. It is estimated that there are not many authentic Beijingers who do not like braised boiled fire.

Cooking Method

Ingredient:

Burn 500 grams, 1000 grams of pig water (large intestine, lungs and pork belly).

Excipients

A few fried tofu slices, a little blood tofu, and a little coriander.

seasoning

50 grams of soybean soy sauce, 15 grams of rock sugar, 25 grams of salt, 10 grams of green onion and ginger, 20 grams of yellow sauce, 20 grams of vinegar, 10 grams of Pixian watercress, and 5 grams of tempeh. 3 pieces of aniseed, 1 small piece of cinnamon, 2 pieces of Angelica dahurica, 2 pieces of sand ginger, 5 pieces of fragrant leaves, 3 pieces of Amomum, 20 peppercorns, 3 pieces of dried chili, 1 piece of nutmeg, wrapped with gauze and tied tightly.

Practice

Step 1: Cut the washed lungs into large pieces, boil the intestines and stomach first in a pot of cold water, put more white wine, onion and ginger in it, remove the intestines and stomach after blanching, and put the lungs out. It is not good for the lungs to float on the water. Cook it thoroughly, cook for a while, the water will be very dirty, and the lungs will be clean. Take it out and decanter it.

Step 2: The preliminary processing of the boiled water is completed, and the spice bag is tied.

Step 3: Pour the decanted water into the pressure cooker to flatten it, then pour in the hot water, and let it run over about 15 to 20 cm. Turn on the fire, and add the spice packets, rock sugar, shallots and ginger slices.

Step 4: After the water boils, add the soy sauce (because the soy sauce has a raw taste, and the soy sauce can remove the raw taste when the water is boiled), add salt and yellow sauce, sit the pressure cooker with the lid on for 15 to 20 minutes and turn off the heat .

Step 5: Cut the tofu into triangles and fry the skin to brown, add a pound of water to the flour and mix well, and bake the dough.

Step 6: Find a frying pan or other pot that is big enough to hold those things in the pressure cooker, pour a little oil and stir a little Pixian watercress and fermented fermented fermented fermented fermented bean paste and stir thoroughly, so that the taste of the stew is more fragrant.

Step 7: Then pour everything in the pressure cooker into the pot while it is still hot, and the aroma will be exhaled. Throw in the fried tofu and noodles, try to let the water press down on the noodles, and then cover and cook over low heat. You can eat it in 20 minutes, and you can keep the fire on while you eat.

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