Braised pork is a very famous snack in Beijing. Its main ingredients are pork intestines, pork lungs, pork hearts, pork livers, etc. It is a kind of food that combines staple food, side dishes and soup. Braised pork intestines, pork lungs, etc. will be cut into small pieces first, and then cooked in the prepared braised soup. After about 7 or 8 minutes of cooking, fried tofu, pork belly and other side dishes will be added.
For an old Beijinger, no matter how delicious the meal is, he can't forget this mouth. It's more important to cook and burn. First, the pig intestines and lungs must be washed clean. First, the fire must be covered. In the process of marinating, a large amount of seasoning is added. In eating, according to personal taste, appropriate amount of Chili oil, garlic juice, vinegar, coriander and so on can be put.
Beijing luzhu operation steps
1, clean the pig's large intestine and pig's lungs, and rinse them when they are not sticky or slippery.
2. Soak the pig lungs in boiling water until they are five-ripe.
3. Put salad oil in the pot, add seasoning when the oil temperature is 30%, put the pig lung on the bottom of the pot after frying, put the large intestine on the pig lung, pour the bone soup 10 kg without the large intestine, add spices, simmer on low heat for 90 minutes after the fire is boiled, and take out the pig lung and large intestine.
4. Leave 5 kg of soup in the pot, then add 10 kg of bone soup, add seasoning, add pig's large intestine, pig's lung, fried tofu and fire, and bring to a boil. Slice pig's lung, cut the large intestine, fry tofu and fire, cut into diamond-shaped pieces, put in a bowl, pour the soup, and add garlic juice, leek sauce and Chili oil according to taste.