Ingredients: pork tripe 1, bone 1, peanut 1, star anise 1, ginger slices, onion, cooking wine, salt, white pepper 1.
Practice: 1, stir-fry a handful of white pepper with low fire, and take it out for use after the smell and color of pepper are slightly darker. If you want a stronger pepper flavor, you'd better fry it, roll it up or mash it. 2. Pork belly with cooking wine, onion and ginger slices, boiled in water. There will be some floating impurities at this time. 3. Cooked pork belly will shrink a lot and become slightly hard. Take it out, wash it with warm water and cut it into uniform thick strips. 4. Put the big bones, pork belly, onion and ginger, and white pepper into the soup pot, add cooking wine and enough water, bring to a boil with high fire, and turn to low heat for stewing. 5. Soak some peanuts, remove the red color, put peanuts in the middle and continue to simmer. 6, seize the opportunity, two to three hours or more. Season with salt 20 minutes before cooking.
Baiyunling pork tripe soup
Materials: Poria cocos 10g, dried yam 15g, lotus seed 15g, coix seed 15g, Euryale euryales 10g, half of pork belly, 6 slices of ginger and 8 bowls of water.
Practice: 1. Cut the pork belly along the upper and lower holes with scissors, spread it flat, put in the washing residue, pour in proper amount of flour, oil and vinegar, rub it repeatedly for about 5 minutes, rinse it off with clear water, scrape it with a knife inside and outside repeatedly, remove dirt and wash it with clear water. 2. Boil a pot of water, add 3 slices of ginger and half a bowl of rice wine, add pork belly after boiling, cook for 3 to 5 minutes until the pork belly hardens, take it out and let it cool, and cut it into strips about 2 cm thick for use. 3. Wash Poria cocos (Poria cocos), Chinese yam, lotus seeds, coix seed and Euryale euryales, add pork tripe, ginger and half a bowl of rice wine, cook on high fire for 20 minutes, turn to low fire for 2 hours, and season with salt.
Pork tripe, ginkgo and coix seed soup
Ingredients: 80g pork tripe, 40g ginkgo, 30g coix seed, ginger slice10g, 400ml water, 2 cups of water, 2 teaspoons of salt12 teaspoons of rice wine12 teaspoons.
Practice: 1, pork belly cut into small pieces for use. 2. Take a soup pot, add a proper amount of extra water to boil it, blanch the pork belly in boiling water for about 2 minutes with the method of 1, then take it out, wash it and put it in an electric rice cooker. 3. After cleaning Ginkgo biloba and Coix lachryma-jobi seeds, add them into the electric cooker of practice 2 together with ginger slices and water. 4. After adding 2 cups of water to the outer pot of the rice cooker, put it into the inner pot of the rice cooker in Method 3, cover the lid, press the switch of the rice cooker, stew for about 20 minutes, and then add salt and rice wine to taste.
Pork tripe porridge with green vegetables
Ingredients: glutinous rice, pork belly and green vegetables.
Practice: 1. Prepare the materials and wash them. 2. Put the washed glutinous rice into a pressure cooker, add a proper amount of water, and simmer slowly with a big fire, not with a small fire. 3. Shred pork belly and cut vegetables into small pieces. 4. The glutinous rice is stewed for 20 minutes and then deflated and opened. Add shredded belly and cook slightly. 5. Pour the vegetables into the pot and cook them slightly. 6. Transfer the right amount of salt and monosodium glutamate.