Stewed and stewed pig intestines and lungs are cooked together, supplemented by fried tofu slices, marinated sauce, garlic juice, soybean curd juice, coriander and other accessories.

How to braised and burned

Ingredients: 1000g pig intestine, 1000g pig lung, 250g pork belly

Accessory ingredients: 250g fried tofu, flour 300 grams, 1340 grams of water, 50 grams of green onions, 25 grams of ginger, 20 grams of garlic, 50 grams of cooking wine, 15 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of soy sauce, a piece of soybean curd, 10 grams of fermented bean curd juice, and 17 grams of salt< /p>

1. First, put the pig intestines in a basin, add vinegar, pepper and salt, rub them and wash them thoroughly. Pay attention to turning them over and washing them again. Then remove the excess fat and wash the intestines again. Turn it over, with the smooth side facing out.

2. Boil a pot of water and add 20 grams of cooking wine and onion and ginger to the water.

3. Put the washed pig intestines into the pot and bring to a boil. After boiling the pot, cook for 2 minutes, remove and drain the water and set aside.

4. Add the pork belly and cook for 5 minutes, take it out and set aside.

5. Put the pig lungs in and cook for 10 minutes. When cooking the pig lungs, pay attention to watching the pot and constantly skimming out the foam. After cooking, take it out to drain the water and set aside.

6. Cut the green onions into large sections, slice the ginger, cut the cooked pig lungs into large pieces, cut the pig intestines into several sections, and put the pepper, aniseed, bay leaves and fennel in the seasoning box.

7. Take a large bowl, add 30 grams of cooking wine, 15 grams of light soy sauce, 20 grams of dark soy sauce, a piece of soybean curd, 10 grams of fermented bean curd juice, 10 grams of white sugar, 5 grams of salt, and 20 grams of yellow soy sauce and stir. uniform.

8. Put the onions, ginger and seasoning box into the pot, put the pork belly, pork lungs and pig intestines into the pot, then pour the sauce in and add 1200 ml of water.

9. Close the lid of the pressure cooker and place it on the gas stove. Turn on the heat. When the pressure limiting valve begins to exhaust, turn down the heat and wait for eight minutes before turning off the heat.

10. Add 2 grams of salt to 300 grams of flour and mix well, then add 150 grams of water in batches to knead the dough. After kneading the dough, cover it with a damp cloth and let it rest for 30 minutes.

11. While the noodles are resting, peel and chop the garlic, chop the coriander, and prepare some chive flowers and soybean curd (the soybean curd is crushed with a little bit of fermented bean curd juice)

12. After the dough has rested, roll it into long strips and cut into pieces, then flatten it with a rolling pin and roll it into a cake base.

13. Fry the cake in a pot. Be careful not to put oil in the pot. Fry the cake until both sides turn yellow and become scabbed.

14. Wait until the steam in the pressure cooker is exhausted and open the lid. Add the roasted and fried tofu and continue to cook for 20 minutes with the lid open.

15. Take out the food from the pressure cooker, slice the pig lungs, cut the pig intestines into sections, slice the pork belly, cut the fried tofu and fire into pieces, and place them in a large bowl.

16. Sprinkle with minced coriander and minced garlic, pour over the original soup, and serve. Add soybean curd juice, chive flowers, and some vinegar according to your preference. If you like spicy food, you can also add some chili oil.

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