The biggest difference between tripe and hairy belly is the appearance. The former is also called money belly, which looks like ancient copper coins. It is one of the most delicious parts of the whole cow, and cold dishes are the most common way to eat. Today, I will introduce another way. Spicy tripe tastes elastic and tough, and has the smell of Sichuan. It will definitely kill you after cooking!

Ingredients: tripe, green vegetables, bean sprouts, bean paste, cooking oil, chafing dish base, ginger, garlic, salt, chives, soy sauce, oyster sauce, sugar, pepper and dried Chili.

Production process:

1. Treat tripe first. Boil in cold water, add a little salt until your fingers can penetrate directly, and avoid using edible alkali in the pressure cooker. These two methods are easy to overcook if you are not careful, and then cut into strips with a knife and cleaned with water.

2. Put vegetables such as green vegetables and bean sprouts into the pot and blanch. Just heat them 10 second. Adding some cooking oil and salt will make the color brighter, and then take it out and put it at the bottom of the bowl.

3. Put a proper amount of cooking oil into the pot, add 1 spoon bean paste (Pixian) and chafing dish bottom material, and turn on a big fire to make it burst into red oil. Then add onion, ginger and garlic, stir-fry until fragrant, and then add appropriate amount of water to boil.

After the soup is boiled, you can start seasoning. Add some soy sauce, oyster sauce, chicken essence and sugar. After the fire boils, remove the residue and discard it. The soup for ironing the hairy belly is ready.

5. Then put it in the tripe and cook for 2-3 minutes, then pour it out and put it in the bowl with vegetables. Continue to cook the remaining soup with high fire. If the soup is not strong enough, thicken the water starch in the bowl, take it out and put it in the bowl.

6. Then sprinkle a handful of peppers in the bowl, as well as a proper amount of chopped green onion and dried pepper segments, and then pour in boiling oil (several times) to stimulate its fragrance, and the spicy hairy belly is ready.

Warm reminder:

1. If the tripe has not been processed before, the tripe slices must be cooked again for 10- 15 minutes when making soup, otherwise it will be too hard. Let's follow the procedure of 1.

2, tripe and tripe are two different ingredients, this practice is applicable at the same time, but the former should not be blanched for too long, and it should be soaked in ice water for 1-2 minutes after fishing out, so that it is crisp to eat, and many people often confuse these two things.