Braised fire is a traditional snack in Beijing, which originated from Nanheng Street in the south of Beijing. In Nanjing, there is a training company that specializes in training snacks such as braised pork and roasted meat.
Nanjing Shi Wei Xian Snack Training Center is affiliated to Dongguan Shi Shang Tribe Food Management Service Co., Ltd., with dozens of branches all over the country starting classes at the same time. The teaching staff is large and the instructors are practical. It is located in Tianyuan Middle Road, Jiangning, Jiangsu Province.
Practice:
1, a pair of water, in fact, there is no belly in the stew, but I like to eat it, and I feel that it really brings a better taste to the stew, so I chose a pair of belly, which is definitely free of cost at home, but it is different outside.
2. We need to clean the lungs and fill them with water. The lungs will swell three or four times as much as before. At this time, we can take out all the dirty things in the lungs, then grab the salt and vinegar for a while and rinse them.
3. Boil the intestines and belly in cold water first, put more white wine and onion ginger in it, blanch the intestines and belly, then take it out and put it in the lungs, cut it into several pieces, and the lungs will always float on the water, so it's not easy to cook thoroughly. Cook for a while, the water will be dirty, and the lungs will be clean, so take it out and drown.
4. Is the boiled water much more beautiful, and it smells much better after being baptized with white wine and onion and ginger, and the preliminary processing is completed.
5. Tie the spice bag and see the details of the spices on it.
6. Pour the prepared water into the pressure cooker, pour boiling water, and it will be enough to overflow about 15 to 20 centimeters. Fire, throw the spice bag in, and then put the onion and ginger slices.
7. After the water is boiled, put in the soy sauce, because the soy sauce has a raw flavor. When the water is boiled, the soy sauce can remove the raw flavor. Put salt and yellow sauce, and sit on the lid of the high-pressure pot for fifteen to twenty minutes to turn off the fire.
8. Cut the tofu into triangles and fry the skin with hot oil.
9. Add a catty of water to the flour and mix well. Bake the flour cake. If the mouth is not good, you can put a little less yeast when mixing the flour.
10, find a wok or other wok big enough to hold those things in the pressure cooker, pour a little oil and stir-fry Pixian watercress and lobster sauce, so that the stewed taste is more fragrant.