Spicy tripe soup is also called "wine soup". It is also one of the more popular soup dishes in the halal cuisine. Low temperatures in the north, in the halal dishes, often you will see in the last soup on the soup must have a soup is hot and sour soup, but also "sober soup", people get drunk after drinking this soup will alleviate the role of alcohol, so that the spirit of the person refreshing, belly hot, cold winter forehead will also sweat, this time people will feel very The most important thing is to have a good time and to be able to enjoy it.

How to make hot and sour soup with shredded belly?

I have worked in the Hui Min restaurant for a few years, to share my real method of operation. Spicy and sour tripe soup, generally we will be made according to the requirements of the guests with shredded tripe or sheep tripe, sour and spicy flavor of the soup, which is equipped with soaked cauliflower, fungus, leeks, and so on, after the completion of a large bowl of soup, sprinkled with cilantro on top of it, can be eaten.

Spicy and sour tripe soup (wool belly)

? Ingredients: cooked wool belly. (do belly soup with basically, I am in the market to buy cooked wool belly can) dry cauliflower 10. Pepper a small amount. Dry fungus 5. Leek two two. A small amount of cilantro, dried chili peppers, a small amount of green onions and ginger. Salt, monosodium glutamate, chicken essence moderate amount, black rice vinegar moderate amount, high white wine one or two, corn starch moderate amount, a small amount of sugar.

The raw materials of the initial processing:

Wash the cooked wool belly, cut into thin shreds with a knife. Dry fungus, dry cauliflower, soak in warm water, soak until soft, then wash with water, cut into thin shreds. Fresh leeks cleaned and cut into the same length as the belly wire. Dry chili pepper cut into segments, green onions and ginger washed, ginger cut into julienne, green onions cut into small segments. Cilantro washed and chopped into minced, standby. Everything is ready, just wait for the pot.

Detailed processing methods:

Hot frying pan, add a small amount of cooking oil, into the cut onions and ginger, sautéed flavor, then put into the cut into segments of the dry pepper section, chili pepper fast color, black rice vinegar along the hot side of the pan poured into the half-bottle, add broth or water. (Broth is to make a soup bowl amount) into the appropriate amount of salt, chicken essence, pepper to taste.

Boil the water and boil for about 5 minutes, with a slotted spoon, fish out the impurities inside. Down into the cut lamb belly shredded, shredded fungus and soaked yellow cauliflower. Cook for about two minutes. Dilute the cornstarch with water and stir it inside the soup to thicken it a little. This time add a little sugar for freshness and a couple of tablespoons of white wine for heat and spiciness. Pour the white wine into the pot of shredded tripe soup should be cooked for at least two minutes to give off the bitter flavor of the wine. Chopped leeks out of the bottom of the soup bowl, pour the cooked soup inside the soup bowl lined with leeks, the surface sprinkled with parsley, you can use.

? Characteristics: balanced sour and spicy flavor, slightly sweet, drink to the stomach inside the spicy flavor. It has the effect of warming the stomach, nourishing the stomach and sobering up.

Cooking tips:

Do tripe soup, with wool tripe, the most appetizing to people, buy tripe try to buy boiled, cooked a little better taste.

Fresh leeks cleaned and drained, cut and spread in the soup bowl underneath, do a good job of pouring the soup directly on the leeks, the texture is very crispy.

Do sour and spicy belly soup, sour and spicy flavor to be balanced. Pepper, the amount of white wine placed should also be appropriate. After the white wine is put in, let the soup roll for at least two more minutes so that the bitter flavor of the wine can be evaporated.

The most notable feature of making hot and sour belly soup is that after this soup is drunk into the stomach, the stomach inside the warm live, with the effect of stomach warming and waking up, so the dry gum in the frying time should be fried out of the aroma before adding sugar water, pepper and the amount of white wine should also be appropriate. Add white wine is to increase the heat of the soup.

Black vinegar should not be poured directly into the soup, to point the chili pepper to fry the aroma, along the pan around the pour, so that it can be evaporated, the vinegar inside the excess water can increase the aroma of vinegar.

Delicious Tips:

Do hot and sour belly soup corn starch, be sure to adjust the concentration of the soup slightly more serious, so that drink to the stomach, the soup can be stained in the gastric mucosa, helps to wake up and warm the stomach effect. Do sour and spicy stomach soup sour and spicy flavor, any one flavor should not be prominent, spicy flavor, you can plant some. Sour flavor, a little lighter can be.

Summary

Spicy and sour belly soup, in the north, especially the Hui people in halal cuisine belongs to a soup dish on the last It has the main effect of sobering up and warming the stomach, often made of cow's belly or sheep's belly. The main feature of the soup is the sour and spicy flavor, each flavor can not stand out, after drinking the body has the feeling of sweating.