Category: Life >> Food/Cooking

Question description:

I would like to ask how to make the Korean tripe pot. Thank you

Analysis:

Korean tripe pot:

Ingredients:

250 grams of tripe, beef liver, beef loin, 100 grams each of beef spinal cord, 150 grams of beef back fillet

Ingredients:

Fresh vegetables, 300 grams of butter, watercress, minced ginger, chili

Seasonings:

Sichuan peppercorns, cooking wine, tempeh, fermented glutinous rice juice, refined salt, Korean hot sauce

1. Take the tripe, shake off the debris, spread it on the table, and smooth out the tripe leaves layer by layer , then wash repeatedly with clean water

until there is no black film and grass smell, cut off the edge of the belly door, tear off the bottom (the side without belly leaves)

Open the large leaves and small leaves into a continuous line, cut them along the lines, and then straighten each continuous leaf

Flatten them, cut into pieces, and float them in cold water.

2. Cut beef liver, beef loin, and beef back fillet into large thin slices. Cut onions and green garlic sprouts into large thin slices.

Cut onions and green garlic sprouts into 6 cm long sections. Fresh vegetables (you can choose lotus white, celery, cabbage white,

pea sprouts), wash them with clean water and tear them into long slices.

3. Place the wok on medium heat, add butter and heat until 60% hot, add chopped watercress and stir-fry until crispy, add minced ginger,

chili and Sichuan peppercorns and stir-fry until fragrant. Add two spoons of Korean chili sauce, add 1.25 kilograms of beef broth and bring to a boil. Put it into a casserole and place it on a high fire.

Add cooking wine, black beans (chopped) and fermented glutinous rice juice, bring to a boil and remove the flavour. Remove the floating foam (do not skim off the floating oil

) to become marinade. When eating, bring the marinade to a boil and serve.

4. When serving, the beef spinal cord can be put into the pot first, and other meat and vegetable lettuce slices are put into small plates respectively.

Serve at the same time with salt and butter.