Sautéed Lamb Belly with Cumin and Cilantro
Ingredients
Main Ingredients: Lamb Belly, Cilantro Segments, Shredded Scallions
Supplements: Oil, Cumin Granules, Salt
Practice
1 Cooked Lamb Belly and scalded in boiling water and fished out.
2Cilantro leaves washed and cut into pieces, green onion cut into large julienne.
3 pot of oil, then add cumin grains stir fry flavor, add coriander stalks, onion tripe, salt (like can also add pepper) high-fire stir fry two or three minutes can be.
Braised lamb belly slices
Materials
Cooked lamb belly 500 grams, 40 grams of sliced orchids, 30 grams of hydrated mushrooms, 15 grams of scallions, red pepper, ginger, garlic slices of 10 grams each, wine, soy sauce 20 grams each, refined salt, chicken essence 2 grams each, 0.5 grams of pepper, 10 grams of wet starch, 300 grams of soup, 70 grams of lard.
Practice
1, cooked tripe, orchid slices, mushrooms are cut into slices. Scallions cut into segments.
2, lamb belly slices into the boiling water pot blanch through the fish out. Put lard in the pot to heat, down into the ginger. Garlic slices, red pepper stir-fry incense, down into the magnolia slices, mushrooms slightly fried, add wine, soy sauce, soup boiling.
3, into the belly slices, salt, chicken broth burned to soft soup thick, add green onions, thickened with wet starch, out of the pot on a plate, sprinkle pepper into.
Blasted sheep belly
Materials
Sheep belly 600 grams. Seasoning oil 1000 grams (about 50 grams), vinegar, shaoxing wine 1 tbsp each, refined salt, monosodium glutamate each 1 / 3 small spoon, 10 peppercorns, green onions, garlic slices, ginger minced each a little, starch moderate.
Practice
1, sheep belly to remove the fat skin, wash, cut into 2 cm square block, blanch into the boiling water, immediately removed from the drain, and then into the 80% of the hot oil, burst for about 2 minutes, poured into the funnel.
2, with a small bowl to add vinegar, salt, monosodium glutamate, green onions, ginger, garlic, water starch mix into gravy spare.
3, frying pan on the heat, add oil, put pepper grains fried flavor, fish out do not, and then into the tripe, cooking Shaoxing wine, pour into a good gravy, turn and blast evenly, quickly out of the pan on a plate can be.
Sauerkraut stewed tripe
Materials
Cooked tripe 400 grams of 300 grams of sauerkraut onion 1 ginger 1 small piece of garlic 8 cloves cooking oil 30 grams of sesame oil 2 tbsp of cooking wine tbsp of pepper 2 tbsp of salt 2 tbsp of monosodium glutamate 0.5 tbsp
Practice
1. Garlic washed and chopped; ginger washed and sliced;
2. Cooking oil is hot, put onion, ginger, garlic, tripe and sauerkraut, stir-frying flavor, cooking wine, add a large bowl of water, boil, add monosodium glutamate, salt, pepper and cook, drizzle into the sesame oil can be.
Spicy lamb belly shredded
Materials
Main ingredient: shredded lamb belly
Accessories: net asparagus mushroom, garlic, cinnamon, dry morning glory, onion, ginger, garlic, cilantro
Seasoning: cooking wine, soy sauce, salt, sesame oil, wet starch, monosodium glutamate (MSG)
Practice
1, asparagus cut into slices; mushrooms, remove the tip, cut into chunks; garlic cut into diagonal sections; green onion, ginger pat broken; cilantro clean.
2, the net pot on a high flame, put the lard boiling, down into the asparagus tripe and mushrooms stir-fry, into the wine, soy sauce, salt, cinnamon, dry morning glory and fresh soup.
3, after boiling into the bottom of the sandpot, with a small fire simmering rotten.
4, remove the mortar onion, ginger, cinnamon, dry morning glory, pour into the pot, collect the soup, add monosodium glutamate and garlic, thickening with wet starch thinner thickening, drizzled with sesame oil, sprinkled with cilantro into the dish that is completed.
Popping belly
Materials
Main ingredient: 500 grams of lamb belly,
Auxiliary ingredients: 30 grams of cilantro,
Seasoning: 30 grams of sesame paste, 15 grams of green onions, 5 grams of shrimp oil, 20 grams of soy sauce, 10 grams of chili oil, vinegar 20 grams of fermented soybean curd (red) 10 grams
Practice
1.Wash, split: the Sheep belly washed, divided into belly collar, belly mushroom, belly scattered Dan, belly gourd, belly plate and esophagus.
2. Cutting: tear the belly surface of the oil and grass buds on the side of the skin; belly scattered Dan, belly plate, belly mushroom, belly gourd on the film torn off, cut into strips along the meat grain, and then cut into small strips.
3. system seasoning: the side of the end of the cilantro with chopped green onions, sesame paste, vinegar, soy sauce, chili oil, tofu milk and marinated shrimp oil together in a bowl and mix well.
4. blanching: half a pot of cool water in the pot with the fire boiled, into the tripe, stirring with a slotted spoon, belly Dan blanch 5 minutes, belly plate blanch for 7 minutes, belly mushrooms, belly collar, belly plate blanch for about 8 seconds, esophageal tube blanch for about 12 seconds, cooked and then salvaged into the dish, dipped in seasoning can be eaten.
Shredded leek tripe
Materials
300 grams of tripe, 75 grams of ginger, green onions 2, leeks 112 grams, chili pepper 1, garlic 3, 75 grams of bamboo shoots, cilantro, parsley a little bit, salad oil 20 weeks ㏄,A..soya sauce 1 tsp., Zhenjiang vinegar 1/2 tsp. 1 tbsp sugar, 1/2 tsp sugar, C. 1 tsp corn starch, 1 tsp sesame oil
How to make it
1. Wash the lamb maw, slice the ginger, and cut the green onion into small pieces.
2. Cut leeks into 3-centimeter-long pieces; slice chili peppers into thin strips; chop garlic finely; and rinse bamboo shoots and cut into julienne strips.
3. Will do 1 of the tripe, ginger and scallions into 1000 ㏄ boiling water to cook about 1 hour so that tripe cooked and soft take out, and then immersed in cold water for about 2 minutes after taking out and cut into julienne spare.
4. Take a Chinese pot, the pot will be hot, add method 3 of the tripe and seasoning A sautéed spare.
5. Another pot, the pot is hot, pour 20 Weeks of salad oil, until the oil is hot, add method 2 of all the materials stir-fried, and then add seasoning B and method 4 of the tripe shredded, stir-frying evenly over high heat, and then add the thickened tahitian water, and then finally sprinkled with sesame oil and cilantro can be.