Sheep tripe soup, a traditional delicacy, is more popular in the north and northwest regions. Sheep tripe soup is fresh but not spicy, fragrant but not greasy, has a soft and glutinous texture, warms the stomach and strengthens the spleen, and is rich in nutrients! Suitable for all ages!
It is easier to use cooked ready-made sheep tripe. Simmer over low heat for more than half an hour until the soup is fragrant and the tripe meat is soft and tender. Take it out of the pot and place it in a soup bowl. Sesame paste, chive flowers, chili oil, minced garlic, and minced coriander are all available. The taste is super fragrant, the texture is super soft and waxy, so fragrant!
Sheep tripe soup, sheep tripe is soft and glutinous!
1. When buying ready-made shredded lamb tripe, of course you must choose a reliable merchant.
2. Make water in a casserole, add green onions, ginger slices, cooking wine and white pepper.
3. After the water boils, put the mutton shreds and simmer over low heat for more than half an hour.
4. Cook until the soup is milky white and fragrant, and that’s it!
5. Sesame paste ingredients: put fermented bean curd juice, white pepper powder, Sichuan pepper powder, rice vinegar into the sesame paste, and stir with cooked soy sauce.
6. Youpolanzi
7. Wild chive flowers on the grasslands of Inner Mongolia really taste different.
8. Ground coriander is indispensable!
9. Garlic is indispensable!
10. In a soup bowl, put sesame paste, spicy oil, chive flowers, minced coriander and minced garlic.
11. Pour the hot sheep tripe soup into a soup bowl and that’s it!
12. Fresh, spicy, salty, fragrant, super delicious sheep tripe soup!
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