The source of braised pork is also legendary. It is reported that during the Guangxu period, because the price of Soviet-made meat cooked with pork belly was very expensive, people used pig's head meat and pig water instead. After the spread of folk cooking experts, it evolved into the current braised pork fire.
Braised fire is very popular in Beijing, and the most mellow taste is the small intestine. Because the stews in many places are old soup, some young people may not be used to the taste of old soup, so they can add some boiling water to dilute the taste.
The main ingredients of braised pork are pig intestines and pig lungs, and the practice of this snack is not very difficult. Firstly, prepare salt, yellow wine, vinegar, star anise, cinnamon, pepper, ginger, fragrant leaves, soy sauce, flour, rock sugar and main ingredients.
Wash pig intestines repeatedly with salt, yellow wine and vinegar, and rinse them with warm water. Put water in the pot, and then blanch the pig intestines.
Add boiled water, star anise, cinnamon bark, pepper, ginger, onion, fragrant leaves, yellow wine, dried tangerine peel, soy sauce, soy sauce, dried pepper, etc. Put it in a pot and bring it to a boil.
Knead the flour into dough, wake up for a while, roll the dough into round pieces and bake it. Cut the marinated small intestine into sections, put it in a small pot and fry it with Pixian watercress. Then add pig lungs and tofu to stew, and finally add pig intestines to cook.