Problem description:

I would like to ask how to make a Korean-style tripe pot. thank you

Analysis:

Korean tripe pot:

Main ingredients:

250g tripe, 0/00g beef liver/kloc-,0/00g beef loin/kloc-and 0/50g beef tenderloin/kloc-.

Composition:

Fresh vegetables, 300g butter, watercress, Jiang Mo and pepper.

Seasoning:

Zanthoxylum bungeanum, cooking wine, fermented soybean, fermented glutinous rice juice, refined salt, Korean hot sauce.

1, take tripe, shake off all sundries, spread it on the table, straighten tripe leaves layer by layer, and repeat it with clear water.

Wash until there is no black film and grass smell, cut off the edge of the belly door and tear off the bottom (the side without belly leaves)

Oil skin, connected by a big leaf and a small leaf, is cut along the grain, and then each leaf is straightened.

Spread out, cut into pieces, and rinse with cold water.

2. Beef liver, beef loin and beef fillet are all cut into large pieces. Onions and green garlic sprouts are cut into large pieces.

Onions and green garlic seedlings are cut into 6 cm long sections. Fresh vegetables (lotus white, celery, white rolled heart,

Wash pea seedlings with clear water and tear them into long strips.

3. Put the wok in medium heat, heat the butter to 60%, add chopped watercress and stir fry, add Jiang Mo,

Saute Chili and Zanthoxylum bungeanum, add two spoonfuls of korean chili sauce, add beef soup 1.25 kg, bring to a boil, put in a casserole, and put on a high fire.

Add cooking wine, lobster sauce (chopped) and mash juice, and cook until it tastes good. Skim off the floating foam (don't skim off the floating oil).

Turn it into marinade. When eating, boil the marinade and serve.

4. When serving, you can put the bovine spinal cord into the pot first, and other vegetarian lettuce slices can be put into small plates respectively.

Add salt and butter to eat together.