Cows are actually cow stomachs. Cows have four stomachs. The first three stomachs are variations of the esophagus, namely the rumen (grass stomach), reticulum (honeycomb stomach, hemp stomach), omasum (double omasum, louver, Hairy belly), and the last one is the abomasum (abomasum).

The fleshy columns on the inner wall of the rumen are commonly known as "belly collar, belly beam, and belly kernel". The sphincter muscle of the cardia is thick and tough and is commonly known as "belly tip" or "belly head" (soak it in alkaline water to make it crispy and tender, and can be made into a dish separately). The cow serous membrane can be torn off in the rumen, leaving the mucous membrane intact, and sliced ??into slices and eaten raw, with dishes such as "Mao tripe hot pot" and "Couple's lung slices". Reticulum application is the same as for rumen. Most of the omasum and abomasum are cut into shreds. The most commonly used tripes for delicacies are tripe collar and louver.

Today I will introduce to you Fried Beef Tripe with Black Bean Pepper

Beef tripe is rich in protein, fat, vitamin B2, niacin, calcium, phosphorus, iron and other nutrients, and is beneficial It has the functions of spleen and stomach, nourishing qi and blood, replenishing deficiency and essence, and quenching thirst. It is especially suitable for people with insufficient qi and blood, malnutrition, post-illness weakness and weak spleen and stomach.

Spicy taste, suitable for women. Cooking method: stir-fry

Materials

Cooked tripe 200g green pepper 150g red pepper 30g tempeh 20g garlic sprouts 30g garlic 5 grams of minced ginger slices, 5 grams of green onion, 5 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 2 grams of chili sauce, appropriate amount of dark soy sauce, 5 ml of water, appropriate amount of starch, appropriate amount of cooking wine, 5 ml of cooking oil.

Method

1. Wash the green pepper, remove the stems and seeds, and slice into slices.

2. Remove the stems and seeds from the washed red peppers and slice them into slices.

3. Cut the cooked tripe into slices.

4. Heat the oil pan, add minced garlic, ginger slices, and scallions and saute until fragrant.

5. Pour in the black bean sauce and saute until fragrant.

6. Pour in the tripe and stir-fry evenly.

7. Add cooking wine and stir-fry for a while.

8. Add green pepper slices and red pepper slices and stir-fry until cooked.

9. Add salt, MSG, chicken essence, chili sauce, dark soy sauce, and mix well.

10. Thicken with water starch and add a little cooked oil.

11. Add the garlic sprouts and stir-fry for a while.

12. Remove from the pot and plate.

Tips

1. When cutting peppers, you can slightly dip the knife in cold water before cutting, so that your eyes will not be irritated by the spiciness.

2. When frying this dish, tempeh, chili sauce and dark soy sauce have been used, so less salt should be added, otherwise too much salt will affect the taste.