卤煮火烧
Luzhu Huoshao is a famous Beijing street food featuring pork intestines and lungs braised in a rich spiced broth, served with grilled flatbread. Hearty and flavorful.
Ingredients
20 items- Pork large intestine 500 g
- Pork lungs 300 g
- All-purpose flour 300 g
- Warm water 150 ml
- Firm tofu 200 g
- Rock sugar 20 g
- Light soy sauce 30 ml
- Dark soy sauce 15 ml
- Cooking wine 20 ml
- Fermented bean curd liquid 2 tbsp
- Star anise 2
- Cinnamon stick 1 small piece
- Sichuan peppercorns 1 tsp
- Dried chili peppers 3
- Scallions 2
- Ginger 1 piece
- Salt to taste
- Minced garlic 1 tbsp
- Cilantro some
- Chili oil to taste
Nutrition
Steps （8 steps）
Scrub the pork intestines with salt and flour inside and out, remove excess fat. Blanch in boiling water with ginger and cooking wine for 5 minutes, drain and cut into sections.
Rinse the pork lungs under running water until pale. Cut into chunks and blanch for 3 minutes, then rinse and drain.
In a pot, heat oil and caramelize rock sugar over low heat until deep amber. Carefully add boiling water to make sugar color water. Set aside.
In another pot, sauté scallions and ginger, add water, star anise, cinnamon, Sichuan peppercorns, dried chili, then add sugar color, soy sauces, wine, and fermented bean curd liquid. Bring to a boil.
Add the intestines and lungs to the broth, bring to a boil then simmer on low heat for 50 minutes until tender.
Knead flour with warm water into a smooth dough, rest for 20 minutes. Divide and roll into rounds, cook on a dry pan over low heat until golden, about 2 minutes per side.
Cut the flatbread into diamond pieces, slice tofu thickly. Add to the broth and cook for another 10 minutes to absorb flavors.
Place flatbread pieces and tofu in a bowl, top with intestines and lungs, ladle hot broth over, garnish with garlic, cilantro, and chili oil.
Tips
The broth can be reused and gets better with time. Make sure to clean the offal thoroughly to remove any odor. Be careful not to burn the sugar when caramelizing.
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