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Gourmet Beijing Braised Pork Offal with Flatbread Recipe(Lu Zhuo Huo Shao 卤煮火烧)
In the bustling hutongs of Beijing, there is a delicious dish that has warmed the hearts of countless people - braised pork offal with bread (Lu Zhuo Huo Shao). Passed down from generation to generation, it perfectly combines the mellow flavor of carefully braised pork offal with the comfort brought by bread. Now, I am very excited to share this culinary history with you. Let's recreate the charm of old Beijing in our own kitchens!
INGREDIENTS
Main Ingredients
- ·250g pig heart
- ·250g pig lung
- ·200g pig tripe
- ·150g cooked pig large intestine
- ·200g pork
- ·1 piece tofu
- ·250g flour
Additional Ingredients
- ·10g ginger
- ·10g scallion white
- ·10g coriander
- ·2 garlic cloves
Seasonings
- ·3g star anise
- ·2g cinnamon
- ·2g cardamom
- ·2g Sichuan pepper
- ·2g cumin
- ·1g clove
- ·2g bay leaves
- ·5g yeast
- ·10ml cooking wine
DIRECTIONS
Step 1
Pretreatment of ingredients:
Cut pig heart, pig lung, pig tripe, and pork into slices. Cut cooked pig large intestine into pieces.
Cut ginger into slices, scallion white into sections, coriander into sections, and mince garlic.
Cut tofu into triangles and place them aside for later use.
Step 2
Preparation of spices:
Put 3g star anise, 2g cinnamon, 2g cardamom, 2g Sichuan pepper, 2g cumin, 1g clove, and 2g bay leaves into a spice bag and tie the bag tightly.
Step 3
Making flatbread:
Dissolve 5g yeast in 30ml warm water to make yeast juice.
Pour it into a container with 250g flour.
While adding 120ml water, stir until a dough is formed.
Sprinkle 30g flour on the chopping board.
Place the dough and knead it into a long strip.
Then divide it into several portions.
Sprinkle 10g flour again and roll it into small flatbreads.
Step 4
Put the prepared cake into the pan.
Add 20 milliliters of oil to the pan.
Fry over medium heat until both sides are golden.
Take it out and cut it into triangles for standby.
Step 5
Blanching ingredients
Add 1200ml water to a pot and bring it to a boil.
First, put in pig heart slices. When they change color, take them out.
Then put in pork slices, pig tripe slices, and pig lung slices in sequence.
When they change color, take them out to remove blood and fishy smell.
Step 6
Handling tofu:
Heat 800ml oil. Put tofu in and fry until both sides are golden brown. Then take it out.
Step 7
Preparing Lu Zhuo:
Leave a little base oil in the pot. Turn on medium heat. Put in ginger slices and scallion sections and stir-fry until fragrant.
Add pork slices and stir-fry a few times.
Pour in 500ml water and put in the spice bag.
After bringing it to a boil over high heat, add pig tripe, pig lung, pig heart, 10ml cooking wine, 10ml vinegar, 50ml soy sauce, 5g salt, and 5g sugar in sequence.
Then put in cooked pig large intestine. Bring it to a boil over high heat and then turn to low heat and simmer for 20 - 25 minutes.
Step 8
Finishing by simmering: Put the fried tofu and flatbread into the pot. Simmer over low heat for five minutes.
Finally, add 5g salt and stir evenly. Sprinkle in coriander sections.
Step 9
The production of Lu Zhuo Huo Shao is completed.