Stir-fried tripe (a classic delicacy in traditional Sichuan cuisine)
Material preparation
1. 500 grams of tripe
2. Green garlic, ginger, garlic, pepper, pepper, star anise, bay leaf, cinnamon, cooking wine, Light soy sauce, dark soy sauce, salt, chicken essence, white pepper, sesame oil, cornstarch, and appropriate amount of oil.
Steps
1. Processing of hairy tripe
Soak the hairy tripe until softened, remove hair and impurities, cut into sheets or strips, and use Rinse with clean water, drain and set aside.
2. Preparation of sauce
Put green garlic, ginger, garlic, chili, Sichuan peppercorns, star anise, bay leaves, and cinnamon into a bowl, add appropriate amount of cooking wine, light soy sauce, Stir dark soy sauce, salt, chicken essence, white pepper, sesame oil, and cornstarch evenly to make a sauce and set aside.
3. Stir-fry the tripe
Put the pot on the fire, add an appropriate amount of oil, heat until 60 to 70% hot, add the tripe and stir-fry until cooked When the belly changes color, remove and drain the oil and set aside.
4. Stir-fry the side dishes
Heat the remaining oil in the pot, add green garlic, ginger, garlic, chili, pepper, star anise, bay leaves and cinnamon, stir-fry until fragrant, add After frying the tripe, pour in the sauce and stir-fry evenly so that the tripe can fully absorb the flavor of the sauce. Finally, add sesame oil and stir-fry evenly before removing from the pan.
Tips
1. When cooking tripe, you can add some cooking wine to remove the fishy smell.
2. When slicing the tripe into strips, pay attention to the uniform size so that it will be evenly cooked during frying.
3. When frying the tripe, the heat should not be too high to avoid burning.
4. When frying the tripe, you can add an appropriate amount of chili, pepper and other seasonings according to your personal taste.