Stew and fire is a pure thing in old Beijing. It is native and purer than Beijing opera. Fire cut well knife, cut tofu into triangle, chop small pieces of small intestine and lung head, scoop a spoonful of old soup from the pot and pour it into the bowl, and then some mashed garlic, chili oil, tofu milk and leek flowers. When a hot bowl is served, the fire, tofu and lung head absorb enough soup. The fire is burned through but not sticky, and the meat is rotten but not bad. Among them, the small intestine has the heaviest taste.


500g fat sausage
500g pig lung
500g tofu
2 fire
1 cinnamon
2 nutmegs
5g pepper
5g bulk
5g fennel
20G ginger
20G scallion
20G cooking wine
20G soy sauce
10g yellow sauce
20G salt
20G monosodium glutamate
4 dried peppers
20G vinegar
10g coriander
10g leek flower
10g tofu milk
10g garlic


Step 1

Step 2
Cut tofu

Step 3
Scallion ginger

Step 4
The surface of high-temperature frying gradually hardens out of the pot

Step 5
Put oil in the pot, add cinnamon, nutmeg, pepper, fennel and stir fry slowly over low heat

Step 6
Add ginger slices and scallions

Step 7
Cooking wine

Step 8
soy sauce

Step 9
Yellow sauce

Step 10
Add an appropriate amount of water

Step 11
Dry pepper

Step 12

Step 13
Salt monosodium glutamate

Step 14
Put in the ingredients

Step 15
Cook for 40 minutes

Step 16
Take out the fat intestines and cut into small pieces

Step 17
Fire cut diamond block

Step 18
Put the fried tofu with fat intestines and lungs in a basin

Step 19
Add leek flowers

Step 20
Fermented bean curd

Step 21
mashed garlic

Step 22

Step 23
Sprinkle with chili oil