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. 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 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.
Add boiling water, star anise, cinnamon bark, pepper, ginger, onion, fragrant leaves, yellow wine, dried tangerine peel, soy sauce, soy sauce, dried Chili, etc. to the pot, and bring to a boil with high fire.
Knead the flour into dough, wake up for a while, roll the dough into round pieces and bake it. Cut the marinated small intestine, put it into a small pot and fry it with Pixian watercress. Then add pig lungs and tofu to stew, and finally add pig intestines to boil.