Beef tripe (tripe) processing technology: first 100 pounds of beef tripe cleaned. Will be 1-1.6 pounds of rich phosphorus Union (intestinal tripe hydroponics) add 100 pounds of 40 degrees of warm water stirring to dissolve, and then add the beef tripe stirring a little bit, heat preservation static marinade 30-50 minutes. Then the marinade and tripe together into the pot to cook to seven mature, remove from the fire smothered 2-5 hours, you can get out of the pot, fished into cool water.

Eat hot pot tripe shabu how long

Fresh tripe do not need to hair, you may be talking about hair tripe, hair tripe can not be eaten, hair tripe is with caustic soda hair rise, looks like meat is very thick, very fresh, a scalded hearty small several times, if you cook a few minutes on the food. Light, eat your stomach will rise ulcers, serious eat get stomach cancer. Suggest eating hot pot do not eat shipping. I specialize in hot pot, said it is easy.

How to cook tripe

Materials

Halogen: green onion, ginger, star anise, pepper, grasshopper, cloves, light soy sauce, soy sauce, dry chili, sugar, cooking wine, water.

Practice

1, the tripe washed, put into boiling water blanch for a while, picked up and drained standby.

2, put all the marinade into the pot, high heat and boil, turn the heat down to 15 minutes to let the spice flavor release.

3, put the tripe marinade 15 minutes off the heat. Let the tripe soak in the marinade, and then take out the shredded plate when you eat.

Warm tips

The most important thing to eat hot pot is to cook thoroughly, there will be delicious only safe. Duck sausage shabu shabu a few seconds to eat, meat slices just floated up to eat ...... taste is tender, but in case of undercooking, there will be the risk of parasites or bacterial contamination.

In fact, it's almost impossible to have a universal "secret sauce" for slicing meat with different thicknesses, different sizes of meatballs and different cooking times.

To determine whether the food is cooked or not, the meat should wait until it is completely browned, not flow "blood" before eating. If you don't see any discoloration, you should shabu-shabu for a while, until you feel confident that the food is fully cooked and tastes good.