A bowl of good cooking and burning is very particular. If you want to learn, please read this article!
I. Raw materials
Ingredients: 250g of pork heart-protecting meat (or pork belly), 500g of small intestine, 500g of large intestine, 500g of bean curd, 300g of wheat flour and 200g of pig lung (if you don't like it, don't let it go).
Ingredients: 50g of yellow sauce, 2 pieces of fermented bean curd, 50g of leek flower, appropriate amount of soy sauce, appropriate amount of soy sauce, 2 tablespoons of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, 3 tsaoko, 2 pieces of nutmeg, 2 pieces of cardamom, 3 pieces of fragrant leaves, 5 grams of cinnamon 15g, dried tangerine peel, 2 cloves, 5 grams of galangal and fennel.
Preparation of fire: 400 grams of ordinary flour with appropriate amount of warm water, make a slightly hard dough, and knead it for 10 minutes. Make a cake with a thickness of 1 cm, and pan-fry it.
Second, the production steps
1, first cut the tofu into 1 cm thick tofu slices for later use, heat the oil, put the tofu slices in the oil pan in batches and fry them until both sides are golden, and then take them out.
2, dough, put a small amount of salt in the dough water, pour it into the flour bit by bit, the dough is moderate in hardness, no need to make dough, let it stand for 30 minutes.
3, cleaning intestines and lungs, intestines should first turn out the inner wall to clean the fat oil and sundries inside, try to clean large pieces (small fat oil is ignored, it will melt when cooking soup, a little fat oil is better to eat), then turn back to the outer wall for cleaning, use salt water in the middle, and repeatedly soak and rub with white wine. If it tastes too strong when cleaning, you can put vinegar to wash it together, but be sure to wash the vinegar clean, or it will not affect the taste of the soup. The lungs should be repeatedly infused with water and squeezed out, repeating 4 ~ 5 times.
4. Cut the dough into 3 cm square strips, knead it into a round shape, cut it into 4 cm long dough, and flatten it with the palm of your hand to make a cake. The size is about the same as that of the palm, and the thickness is about 1 cm. It should not be too thick and difficult to taste, nor too thin. It will be boiled over time.
5. Apply a little oil to the surface of the cake, bake the cake until it is 8% mature, and bake it on medium fire. Turn it over as often as possible to avoid pasting the bottom, and pick it up after it is cooked.
6. Cut the meat and lungs into palm-sized chunks, and release water in China. First, release the meat. After the water is boiled, remove the blood foam, remove it, then release the lungs, remove the blood foam, remove it, and finally release the intestines and remove the blood foam.
7. Bring fresh water to a boil, add the pork lungs and intestines, cooking wine, ginger slices, onion segments and spices, wrap them in gauze and cook them together for 5 minutes. Put yellow sauce, bean paste, fermented bean curd, leek flower with soy sauce, soy sauce, chicken essence, monosodium glutamate, salt, sugar, fried tofu and fire. Put a circle around the pot after the fire, so that it is convenient to check the meat and other ingredients in the middle, and the cake will not be boiled. Stew at medium heat 1 hour, fork the meat with chopsticks halfway. If you can fork it in, take it out first and put it in a bowl for later use, because the meat will be too rotten to slice if cooked for a long time.
8. Clip out a intestine with chopsticks, and cut the intestine by the pot with a knife. If it can be cut, you can go out of the pot. Don't turn off the fire when you go out of the pot, change the fire to a small one.