Braised mutton slices
Ingredients
500g cooked mutton slices, 40g blue slices, 30g shiitake mushrooms, 15g chives, red pepper , 10 grams each of ginger slices and garlic slices, 20 grams each of cooking wine and soy sauce, 2 grams each of refined salt and chicken essence, 0.5 grams of pepper, 10 grams of wet starch, 300 grams of soup, and 70 grams of lard.
Method
1. Cut the cooked lamb tripe, orchid slices and shiitake mushrooms into slices. Cut chives into sections.
2. Place the lamb tripe slices into a pot of boiling water, blanch them thoroughly and take them out. Heat the lard in the pot and add the ginger. Fragrant garlic slices and red pepper, add magnolia slices and shiitake mushrooms, stir-fry briefly, add cooking wine, soy sauce, and soup and bring to a boil.
3. Add tripe slices, refined salt, and chicken essence and cook until soft and thick. Add chives, thicken with wet starch, remove from the pan, put on a plate, and sprinkle with pepper. Serve.
Qingbao Sheep Tripe
Ingredients
600 grams of Sheep Tripe. 1000 grams of seasoning oil (approximately 50 grams consumed), 1 tablespoon each of vinegar and Shaoxing wine, 1/3 teaspoon each of refined salt and MSG, 10 peppercorns, a little each of onion, garlic slices, and minced ginger, and an appropriate amount of starch.
Method
1. Remove the fat skin from the sheep tripe, wash it, cut it into 2 cm square pieces, blanch it in boiling water, take it out immediately and drain the water, and then Pour into 80% hot oil, sauté for about 2 minutes, and pour into a colander.
2. In a small bowl, add vinegar, refined salt, monosodium glutamate, onion, ginger, garlic, and water starch to mix into a gravy and set aside.
3. Heat up the wok, add base oil, add peppercorns and fry until fragrant. Remove and remove. Then add sheep tripe, cook with Shaoxing wine, pour in the correct gravy, and stir. Explode evenly and quickly remove from the pan and serve on a plate.
Spicy lamb tripe shreds
Materials
Main ingredients: lamb tripe shreds
Ingredients: clean winter bamboo shoots, shiitake mushrooms, garlic, Cinnamon, dried chilies, onions, ginger, garlic, coriander
Seasoning: cooking wine, soy sauce, salt, sesame oil, wet starch, MSG
Method
1. Winter bamboo shoots Cut into slices; remove stems from mushrooms and cut into pieces; cut garlic into diagonal sections; smash green onions and ginger; wash cilantro.
2. Place a clean pot over high heat, add lard and bring to a boil, add shredded winter bamboo shoots, sheep tripe and shiitake mushrooms, stir-fry, add cooking wine, soy sauce, salt, cinnamon, dried chilies and fresh soup. .
3. After boiling, put it into a sand bowl with a bottom and simmer over low heat.
4. Remove the green onions, ginger, cinnamon and dried chili peppers from the sand bowl, pour them into the pot, thicken the soup, add MSG and garlic, thicken with wet starch, and drizzle with sesame oil. Pour into a plate and sprinkle with coriander.
Exploded tripe
Materials
Main ingredients: 500 grams of sheep tripe,
Accessories: 30 grams of coriander,
Seasoning: 30g sesame paste, 15g green onions, 5g shrimp oil, 20g soy sauce, 10g chili oil, 20g vinegar, 10g fermented bean curd (red)
Method
1. Wash and divide: Wash the sheep tripe and divide it into tripe collar, tripe mushroom, tripe powder, tripe gourd, tripe plate and esophagus.
2. Cut into strips: Tear off the oil on the tripe surface and the skin with the grass buds; tear off the film on the tripe pills, tripe boards, tripe mushrooms, and tripe gourds, and cut along the meat grain. Cut into strips, then cut crosswise into strips.
3. Prepare the seasoning: Put the end of coriander into a bowl with chopped green onion, sesame paste, vinegar, soy sauce, chili oil, fermented bean curd and braised shrimp oil and mix thoroughly.
4. Steaming: Bring half a pot of cold water to a boil, add the sheep tripe, stir with a colander, boil the tripe for 5 minutes, boil the tripe plate for 7 minutes, add the tripe mushrooms, tripe collar, and tripe. Bake for about 8 seconds on the plate and 12 seconds on the esophagus. When cooked, remove it to a plate and dip it in seasonings before eating.
Stir-fried lamb tripe with cumin and coriander
Ingredients
Main ingredients: lamb tripe, coriander segments, green onion
Accessory ingredients: oil, Cumin grains and salt
Method
1 Blanch the cooked lamb tripe in boiling water and remove.
2 Remove the leaves from the coriander, wash and cut into sections, and cut the green onions into large strips.
3. Put oil in the pot, then add cumin seeds and stir-fry until fragrant. Add coriander stems, green onions and lamb tripe, salt (you can also add pepper if you like) and stir-fry for two or three minutes on high heat.