Fried tripe is a famous snack in Beijing. It was first recorded in the Qianlong period of Qing Dynasty, and was mostly run by Hui compatriots. Beijing is famous for its overbridge tripe stone, Dongan market tripe king, back door tripe, and others are Yang, Feng and Man.
In the past, the way to eat fried belly with sheep was very particular. Need to be carefully processed into belly plate, belly melon, belly powder, belly mushroom, belly kernel and so on. According to the abdominal part of the sheep, see the customer's choice. The cooking time varies with different parts. Recently, due to its popularity and the difficulty in ensuring fresh belly goods, it has not been supplied anywhere as before. In addition to being fresh, the frying time is just right, and the fried belly is crisp and fresh. If people who eat fried belly can drink, they will always drink two ounces and eat two freshly baked sesame cakes. Especially in old Beijing, there is a saying that "if you want to eat autumn, you must have fried belly". When you eat fried belly in beginning of autumn, you are very particular. Famous pear orchards such as Mei Lanfang, Ma, Xiao Mushroom, Xiao Gu, and Xiao Gu all like it very much.
Production method:
Wash the lamb tripe and divide it into tripe collar, tripe mushroom, tripe pill, tripe gourd, tripe dish and esophagus.
Tear off the oil on the belly and the skin on the side with grass buds; Tear off the film of belly powder, belly plate, belly mushroom and belly gourd, cut into strips along the meat line, and then cut into small strips horizontally.
Mix coriander powder with chopped green onion, sesame sauce, vinegar, soy sauce, Chili oil, bean curd and marinated shrimp oil in a bowl.
Boil half a pot of cold water in the pot with strong fire, add mutton tripe, stir with a colander, spread tripe for 5 seconds, add tripe for 7 seconds, add tripe mushroom, tripe collar and tripe for 8 seconds, and put it into esophagus 12 seconds. After cooking, put the fish in a plate and dip it in seasoning.
Cooked lamb belly or pork belly
Technology: Sauce explosion taste: Sauce flavor
Ingredients: lamb tripe (500g)
Accessories: coriander (30g)
Seasoning: peanut oil (8g), green onion (100g), ginger (15g), garlic (20g), soy sauce (40g), salt (3g), monosodium glutamate (5g), cooking wine (30g) and vinegar (30g).
manufacturing process
1. Turn the lamb belly or tripe over and wash it thoroughly. Then cut into small pieces or thin slices, separate the thick ones from the thin ones, and put them in a pot or a big plate respectively.
2. Wash the onion, shred it diagonally at 600g and shred it at 400g. Wash ginger and cut into thin slices. Pat the garlic and peel it, then cut it slightly twice. Wash coriander and cut into fine powder. Sesame paste is boiled with cold boiled water, and then refined salt is added to make thin sesame paste.
3. Take a number of small plates, put a proper amount of soy sauce, thin sesame sauce, rice vinegar and Chili oil in each small plate, adjust the taste, and then sprinkle some chopped green onion and coriander powder to make a sauce for later use.
4. When frying lamb belly or beef belly, first, the pot should be cooked in turn according to the thickness of the belly; The second is to fry according to the dosage, generally 200 grams per plate. When the wok is on fire, add 80 grams of peanut oil and smoke over high fire. Add the thick one first, then the thin one, add the shredded onion, ginger slices and garlic slices, stir fry with a frying spoon, and immediately add cooking wine and monosodium glutamate after a slight discoloration. Stir-fry for two times, quickly remove from the fire, and put it out of the pot. Dip it in the prepared seasoning juice when eating.
Process prompt
This product needs about 2000 grams of peanut oil.
The taste of dishes
Delicious, fragrant and crisp.
In fact, you should try the small material first according to the information provided here, and you can modify it according to your personal taste.
I hope my answer is helpful to you.