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What materials are used in the production of braised stew and fire roast, a special delicacy of old Beijing?

In the early years, ordinary people could not afford meat, and few people could afford Su Zao meat. At that time, animal offal was relatively cheap. Therefore, many small restaurants made animal offal into various kinds of meat to satisfy cravings, which has been passed down to this day. Braised pork is stewed in a pot with pig offal, pork and main ingredients, and is bought and cut in bowls. I usually only add a flame, but sometimes I add tofu instead of the flame, and the price is the same. The large intestine and lungs can also be added. You can also skip the lungs and just have the large intestine or just add the large intestine. The charges vary from store to store.

The authentic braised and roasted food is no longer available. Nowadays, they are all improved new-style braised and fire-roasted dishes. You can order any new style of braised-cooked and fire-cooked dishes. Authentic stewed and roasted dishes vary according to different materials, objects of use, usage time, consumption standards, etc. Pig offal, soy sauce, rock sugar, salt, green onion, ginger, turmeric, vinegar, bean paste, tempeh, aniseed, cinnamon, angelica, ginger, bay leaves, amomum villosum, Sichuan peppercorns, dried chilies and nutmeg. Among them, the pig intestines, tripe, and lungs are the pig waste. For side dishes, prepare fried tofu slices, blood tofu and coriander.

Don’t go to the so-called Houhai Drum Tower Sanlitun, it’s just on the side of the small road in the old city where cars can pass. I remember when I was working in Chongwenmen New World, the Donghua Market alley across the street served 12 portions of braised pork from people who worked nearby. The business was very good and the taste was moderate, but I don’t know if it is still available now. Plus a drink, one fire is enough. Because when drinking, you have to order a few small cold dishes, a combination of meat and vegetables. It's your first time, mainly to taste the freshness. When eating, chew slowly and savor the taste. Some organ smell is allowed. If you are trying it for the first time, just follow my method.

Braised and fire-roasted is a very common Beijing specialty. Nothing particularly different. Just buy a bowl and try it. It requires three fires and two vegetable bases. A bottle of waiter, no coriander. Qi Huo brought two sesame noodles and asked for a bottom bowl. It was much better than the dead noodles in the braised noodles restaurant.