When it comes to tripe, I believe many of our foodie friends will be mouth-watering, because of its crunchy texture and high nutritional value, once became the favorite of the table. But in good conscience, you really will choose or will eat tripe? Known as the "Asian food god" Mr. Cai Lan said: "Koreans are raw maw, dipped in sesame oil and eaten. This maw black color, is the natural color, natural health, some places will see white maw, that is generally bleached, or do not eat." It can be seen, choose tripe must pick black, natural color. And tripe taboo long cooking, generally more than ten seconds can be, cooked for a long time, such as chewing rubber bands, difficult to swallow.

Cross River tripe

Step 1: Preparation of ingredients

200 grams of fresh tripe, cut into uniform slices, it is best to choose the black, untreated fresh tripe, the taste is more crispy. Needle mushrooms 300 grams, cut off the root, 200 grams of Sichuan noodles, into the pot, two celery, broken and cut into small sections, the type of vegetables can be selected according to their own taste. A piece of ginger, pat loose and cut into ginger, millet pepper a small hand, cut into circles, must put millet pepper, into the dish is more fresh and spicy, a few small onions, cut into scallions, garlic a few, pat loose and cut into garlic minced standby.

Second step: blanch vegetables

Boil water in the pot, add a little vegetable oil, vegetable oil can prevent the loss of nutrients in the vegetables, pour into the prepared vegetables, blanch for about a minute, vegetables become soft after pouring water control.

Third step: cooking and frying

Burning oil in the pot, after the oil is hot, sprinkle a few green peppercorns, pour ginger, small peppercorns, bursting out of the spicy flavor from the side of the pot into the right amount of water, began to seasoning: add 3 grams of salt, 1 gram of chicken powder, a little sugar to refresh the pepper 2 grams, and then add 10 grams of soy sauce and stirred well, the soup boiled after the side dish poured into the pot, add 3 grams of soy sauce coloring! After the soup boils, pour the vegetables into the pot, add 3 grams of dark soy sauce to color, and simmer for 2 minutes on medium heat to let the vegetables absorb the soup and taste. 2 minutes later, fish out the vegetables and put them on the bottom of the plate.