Cuisine: Hunan

Ingredients/Seasoning:

600g of wool tripe (or pork belly). 1 teaspoon of baking soda, l teaspoon of minced garlic, 1 tablespoon each of soy sauce and shredded red pepper, 1/2 cup each of shredded bamboo shoots and leeks, 1 tablespoon of vinegar, 1 tablespoon of wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and salt to taste

Processing:

1) Boil a piece of tripe in water for 1 hour until soft, then cut into julienne strips, and then boil it for about 30 seconds in 6 cups of water with baking soda until cooked. Cook for about 30 seconds with baking soda until cooked, then rinse and drain.

Stir-fry the shredded tripe in 3 tablespoons of hot oil and season with 1 tablespoon of soy sauce.

3) Heat a wok, sauté red pepper and bamboo shoots in 3 tablespoons of oil, add shredded tripe and leeks, drizzle with sauce, and stir-fry over high heat.

<< 2 >> broth lamb belly

Cooked with fresh lamb belly into the Qinghai Halal dishes. Fresh sheep stomach (commonly known as the stomach) washed, put into the 80 ℃ hot water for a few minutes after the fish, with a knife will be inside and outside the black membrane scraped, rinsed clean, cut into large pieces, put a little bit of alkali rubbing, slightly boiled in boiling water; remove the rinsing several times with lukewarm water to remove the alkali flavor, washed into white. The cleaned tripe block into the water to boil, add onion, garlic, ginger, etc.; to its boiling rotten fish out cut into strips or small pieces, into the soup, and then add onion, garlic, ginger, salt, pepper, monosodium glutamate, etc. boil to taste; skimmed off the floating foam, sheng into a large soup bowl, dripping into the sesame oil, sprinkled with cilantro or garlic clove shredded can be eaten.

<< 3 >> oil explosion tripe

Raw materials: tripe, 500 grams, 15 grams of asparagus, 15 grams of mushrooms 15 grams of water, 25 grams of green peppers, 10 grams of starch, 10 grams of monosodium glutamate, 15 grams of cooking wine, for the 75 grams of oil, 15 grams of sesame oil, 10 grams of ginger, garlic, a little salt.

Methods:: the tripe kernel washed on the pier, in the soft side of the belly kernel scraped on the deep and impervious to the d character flower knife, cut into L7 cm square block. Asparagus, mushrooms, green pepper cut into elephant-eye slices, with seasoning on the good juice, ginger, garlic into the to be used. Fried pan into the lard (for oil) 500 grams, oil 80% hot when the belly into the pan quickly stirred, decant the remaining oil, asparagus, mushrooms, green pepper into the pan, then the good juice poured into the pan, until the juice burst, stirring out of the pan, served on a plate can be.

Features: this dish is white, brown, green color, beautiful appearance, texture crisp, taste delicious

<< 4 >> cold mixed with lamb belly shredded

Cooked sheep belly half a catty (first scalded), garlic 6, red chili pepper 3 branches, green onion 2 branches, coriander, a little

Seasoning

Sodium glutamate a little, salad oil 1 cup, 2 cups of Kogyo vinegar

Cooking steps

1. cut all ingredients except cilantro into small slices

2. heat the oil

3. drizzle the oil and stir

4. add vinegar and cilantro and stir well

4.