China · Chinese
Luoyang braised pork offal assortment
A Luoyang water-banquet accompaniment: cooked pork heart, stomach, liver and intestine are cut into shreds, fried with aromatics and dried chilli, then simmered in pork-bone broth with tofu sticks, garlic scapes, mushrooms and fried tofu. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Luoyang aohuo is one of the eight accompanying hot courses. Local reporting notes that some water-banquet versions omit it because not everyone likes the ingredients. The method resembles northern mixed braises: many ingredients in one pot, soupy and sour-hot. Published menus record only the name; this version follows public recipe and local reporting sources and is not a one-to-one match to that menu. **This entry previously also cited a Zhihu column page (zhuanlan.zhihu.com/p/492193137); in this pass Zhihu returned 403 to every non-browser client and the body could not be opened by either curl or web_fetch, so that source has been removed. The method here rests on the remaining openable sources listed above.****Name check**: 'ao huo' has nothing to do with Luoyang jiangshui (the fermented slurry used for jiangmian) or 'lao jiang'. Public reporting consistently describes it as a pork-offal assortment. This version follows two public sources: offal cooked whole then shredded to chopstick thickness, with mushrooms, garlic scapes, tofu sticks and fried tofu; aromatics and dried chilli fried until golden, then cooking wine, light and dark soy and oyster sauce, then pre-made pork-bone broth brought to a boil. The source seasons with oyster sauce; it is kept but flagged for shellfish and soy allergens. Quantities, cooking times and the optional acidic seasoning are editorial for four servings. Pre-cooking the offal and making the broth are prerequisites, not counted in the cooking time. Not kitchen-tested. Contains soy (tofu sticks, fried tofu, light soy, oyster sauce); oyster sauce contains shellfish; cooking wine contains wheat and alcohol. Made entirely of pork offal and pork broth, so this is not a vegetarian dish. 榜中榜：洛阳熬货 — Pork offal as the main ingredient, cooked whole then cut to chopstick thickness; served with mushroom, garlic scapes, tofu sticks and fried tofu; aromatics and dried chilli fried, then wine, soy, oyster sauce and pre-made pork-bone broth. https://www.bang.cn/article/278855.html 搜狐（神都网）：洛阳味道：水席中的经典名菜洛阳熬货 — Pork offal (stomach, liver, intestine) cooked, dried and sliced; wind-dried pork skin; accompaniments garlic scapes, chives, mushrooms, fried tofu; offal fried with garlic and dried chilli, then pork-bone broth added. https://www.sohu.com/a/580745109_120565113 FDA: Food Allergies — Basis for declaring soy, shellfish (oyster sauce) and wheat (cooking wine) allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.
Ingredients
- pork heart, cooked and shredded120 g
- pork stomach, cooked and shredded150 g
- pork liver, cooked and shredded100 g
- pork intestine, cooked and cut into lengths120 g
- dried tofu sticks, soaked and cut60 g
- garlic scapes, cut into lengths100 g
- oyster mushroom, torn by hand120 g
- fried tofu, cut into lengths100 g
- dried pork skin, sliced60 g
- scallion, chopped20 g
- ginger, minced10 g
- garlic, sliced10 g
- dried chillies, cut into lengths5 g
- light soy sauce20 ml
- oyster sauce15 ml
- cooking wine20 ml
- vinegar15 ml
- white pepper powder1 g
- salt4 g
- pork-bone broth, pre-made900 ml
- cooking oil50 ml
Directions
- 1
Cook the pork heart, stomach, liver and intestine whole in advance, cool, then cut into shreds or lengths about chopstick-thick and drain. Soak the tofu sticks and cut them.
- 2
Tear the oyster mushrooms into strips, cut the garlic scapes and fried tofu, and slice the pork skin thinly.
- 3
Heat oil in the pan and fry the scallion, ginger, garlic and dried chillies over low heat until fragrant and lightly golden, taking care not to scorch them.
- 4
Add the offal and stir-fry over high heat 2 minutes, splash in cooking wine to remove any gaminess, then add the light and dark soy and oyster sauce and fry until lightly coloured.
- 5
Pour in the pork-bone broth, bring to a rolling boil, skim the scum, then add the tofu sticks, fried tofu and pork skin and cook 5 minutes more.
- 6
Add the garlic scapes and mushrooms, season with salt, white pepper and vinegar, cook 2 minutes and turn off the heat. Serve in a bowl with the broth, hot.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.