After the spread of folk cooking experts, the pot-stewed fire has been created over time. It is estimated that there are few authentic Beijingers who don't know how to cook and burn. Braised pork is very popular among Beijingers. Burn a well-shaped knife, cut tofu into triangles, chop small pieces of small intestine and lung head, scoop a spoonful of old soup from the pot and pour it into the bowl, and then add some garlic paste, Chili oil, bean curd and chives.
When a hot bowl is served, the fire, tofu and lung head are full of soup, and the fire is thorough but not sticky, and the meat is rotten but not bad, among which the small intestine is the most heavy taste. The intestines are soft, thick but not greasy, and there is no peculiar smell. Because the stew in many places is old soup, some young people may not be used to the taste of old soup, so they can add some boiled water to dilute the taste.
The legend of pot-stewed
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 replaced it with pig's head meat and pig's water. After the spread of folk cooking experts, it evolved into the current braised pork fire. Braised fire is very popular among Beijingers, and the most mellow taste is the small intestine.
The main materials of braised pork are pig intestines and pig lungs, and the practice of this snack is not very difficult. First, prepare salt, yellow wine, vinegar, star anise, cinnamon bark, 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 clean water in the pot, and then blanch the pig intestines.