condiments

pork tripe

Half a one

pig lung

1 deputy

Northeast Chinese sauerkraut

500 grams

condiments

Canolla oil

Proper amount

salt

1?o'clock

monosodium glutamate

1?o'clock

Small onion

1?o'clock

Cooking wine

1?o'clock

Wild pepper

1?o'clock

Chinese wolfberry

1?o'clock

energy

1?o'clock

step

1. Fresh pork tripe: After soaking in warm water for 30 minutes, rub the front and back of the pork tripe repeatedly with flour, balsamic vinegar, salt and flour in turn to remove the dirt on the pork tripe.

2. Until the front and back are cleaned white and smooth.

3. Rinse fresh pig lungs.

4. Until the pig's lungs are washed white, then puncture along the blood vessels above and cut into small pieces for later use.

5. Put the pig's belly and chopped pig's lungs into the pot, add appropriate amount of water and drown them with boiling water.

6. Turn off the water, soak for 5 minutes, and then clean.

7. Put the blanched pork belly and lungs into the soup pot, add a little onion ginger and water, and cover with fire.

8. After the water boils, skim off the floating foam and turn to low heat to continue the stew.

9. After the soup in the pot turns white (about 20 minutes), poke the pork belly with chopsticks. If you can poke it, it means that the pork belly has been stewed.

10. Take it out and let it cool.

1 1. Add northeast sauerkraut at this time.

12. Cover the pot and turn to high heat for stewing.

13. At this time, handle the pork belly: cut the pork belly in half, and then cut it in half obliquely.

14. After the soup boils again, add a spoonful of mustard oil and stir well.

15. Add the sliced pork belly.

16. Add a little wild pepper

17. Sprinkle a little monosodium glutamate after boiling and turn off the fire.

18. put it in a stone pot, and finally sprinkle a little medlar to decorate it, so that you can eat a sweet and appetizing hot and sour belly pot. I can't wait ~ ~ ~

skill

1. Fresh pork tripe: After soaking in warm water for 30 minutes, rub the front and back of the pork tripe repeatedly with flour, balsamic vinegar, salt and flour in turn to remove the dirt on the pork tripe.

2. Until both sides of the pork belly are cleaned white and smooth.

3. Rinse fresh pig lungs until they turn white, then puncture them along the blood vessels above and cut them into small pieces.

You can change other ingredients according to your own preference, such as cooking soup or stewing soup.