Cold-water pork tripe is a traditional Chinese dish in Gui Long Town, Wujiang District, Shaoguan City, Guangdong Province, which belongs to Cantonese cuisine. The raw material is pork tripe, which tastes delicious and crisp. Therefore, cold water pork tripe is very famous in Shaoguan, and citizens often make a special trip to Gui Long Town to taste this delicious food.

condiment

Ginger (appropriate amount)

Onions (moderate amount)

Cooking wine (moderate amount)

Baking soda (moderate amount)

Star anise (appropriate amount)

Cinnamon bark (appropriate amount)

Raw flour (appropriate amount)

Flour (moderate amount)

Vinegar (moderate amount)

Soy sauce (moderate amount)

Peanut (moderate amount)

Pepper (moderate amount)

Sesame oil (appropriate amount)

working methods

Ingredients: pork belly, ginger, onion, cooking wine, peanuts, edible alkali, raw flour and flour.

1. First, wash the pork belly. Pork belly tastes really heavy. The first and second kneading, the third adding salt and vinegar, the fourth adding flour, the fifth and sixth adding flour, the seventh adding salt and vinegar, and the eighth adding flour take two and a half hours.

2. After washing, boil it in boiling water, take it out immediately and scrape off the white things.

3. Then soak the pork belly with baking soda. When soaking pork belly, the dosage of baking soda should be 2% of the weight of pork belly. That is, pork belly 1000 g, baking soda 20 g, and the amount of water added is to submerge the pork belly.

4. Next, you can cook, pork belly, pepper, cinnamon, onion knot, Jiujiang double steaming, cold water in the pot, fire for an hour, and stick it in with bamboo chopsticks.

5. After cooking, take out the cold water and put it in the refrigerator decisively.

6. Take it out, cut it into plates, put it on a plate, and then pour in the juice.