Prepare the following ingredients: 300 grams of tripe, 100 grams of parsley, 3 cloves of garlic, 3 parsnips, 3 chili peppers, pepper, 2 tablespoons of oyster sauce, 1 teaspoon of white pepper, 1 teaspoon of sugar
Specifically, the following: tripe washed, cut into thin filaments, garlic chopped granules, shallots cut into segments, parsley washed cut off the surface of the chili peppers cut into segments, in a small bowl. Add oyster sauce, sugar, white pepper, add a small amount of water to mix well and standby, start the pot with water to boil, pour the wine, into the tripe wire blanching 5, 6 seconds, tripe wire slightly rolled, there is a slight elasticity can be, fish out of the water, hot pot cool oil into the chili peppers, peppercorns stir-fried flavor, into half of the shallots, garlic crushed stir-fried aroma, pour the bowl of juice boiled to a boil, turn on the heat, pour into the tripe wire, the rest of half of the shallots, garlic crushed quickly turned, and finally add cilantro quickly turned well, and the last one can be used in a small bowl of water. Finally add the cilantro quickly turn well can be discharged to plate!
Practice 2: cold tripe
Prepare the following ingredients: tripe 150 grams, 50 grams of onion, garlic 2 cloves, millet pepper 3, 1 cilantro, 1 tablespoon of vinegar, 1 teaspoon of salt, 1 tablespoon of chili oil, 1 tablespoon of pepper oil
Specifically, do the following: tripe cleaned, put into a pot, add ginger, cooking wine blanch, after the break out into the soup pot, minced garlic, chopped, millet pepper, chopped, and the other half of the tripe. Onion minced, millet pepper cut into sections, cilantro cut into sections and also into the soup bowl, and then add salt, vinegar, chili oil, pepper oil and mix well can be!
Practice 3: spicy sesame sauce tripe
Prepare the ingredients as follows: 200 grams of tripe, 1 green onion, 1 cilantro, 5 cloves of garlic, 2 tablespoons of sesame sauce, 3 tablespoons of waterlogged juice, 1 tablespoon of mustard, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 2 tablespoons of garlic chili sauce
Prepared to do the following: Fresh tripe in the water in the water soak half an hour to rinse with water, according to the texture of the cut into strips, pot of boiling water into the tripe shredded blanching, 1 minute or so out, into the cold water in the cold rinse well drained water spare, cilantro and green onion cut into small pieces garlic chopped, bowl into the sesame sauce, waterlogged juice, sugar, oyster sauce, horseradish, garlic chili sauce, mix well and standby, tripe into a plate with green onions, cilantro, garlic, garlic chili sauce, the seasoning drizzle in the tripe on the can be!
Practice 4: spicy tripe
Prepare the following ingredients: 500 grams of tripe, 50 grams of dried chili peppers, 1 teaspoon of salt, 1 teaspoon of chicken broth, 1 coriander, 20 grams of peppercorns, 1 piece of ginger, 5 cloves of garlic, white sesame seeds
Prepared to do the following: the tripe is cleaned and cut into small pieces, put into a pot, add ginger, cooking wine blanch for a minute, and then fished out of the cool water, and then control the water. cool water, and then dry water standby! Then the dried chili pepper with scissors cut into segments, ginger slices, garlic slices, and then start the pot of oil hot, under the ginger slices, garlic slices, small fire incense, and then under the peppers and dried chili peppers, stir-fried spicy flavor, then pour into the tripe, add 1 teaspoon of salt, add 1 teaspoon of chicken essence, stir-fry evenly over a high flame, and then sprinkle a little sesame seeds before leaving the pan, stir-fry evenly can be out of the pan, and put on the cilantro can be garnished!
Practice 5: Mao Blood Wanton
Prepare the ingredients as follows: 200 grams of duck blood, 200 grams of tripe, 100 grams of beef tripe, 100 grams of luncheon meat, 100 grams of pork intestines, 50 grams of soybean sprouts, 2 tablespoons of soybean paste, 5 millet chili peppers, dried chili peppers, 30 grams of Chongqing hot pot seasoning, 2 green onions, 10 grams of ginger, 10 grams of garlic, 200 milliliters of chicken broth, 10 milliliters of wine, 1 teaspoon of salt, 10 milliliters of wine. 10 ml, salt 1 teaspoon
Specific method is as follows: duck blood and luncheon meat cut into 10 mm thick slices, the lily pads washed, cut into comb-shaped julienne strips, large intestine slices, dried chili peppers and millet chili peppers cut into circles, ginger slices, garlic minced, green onions cut scallions, duck blood into the pot of hot water, the pot with onions, ginger and cooking wine, cook for 1 minute and then removed from the standby, the frying pan poured into the rapeseed oil, into the dried chili peppers on low heat frying incense. Pour in soybean sprouts and salt, stir-fry until the sprouts are cooked, put them into the bottom of the bowl, pour a little canola oil into the pan, stir-fry Chongqing hotpot base and bean paste over high heat, pour in millet chili, add yellow wine and chicken stock, bring to a boil over high heat, add luncheon meat, duck blood and Chinese large intestine in turn, cook for 3 minutes, then put in cow pak choi and tripe and cook for 1 minute, turn off the heat, put into a bowl, top with minced garlic and green onion, add 3 tablespoons of canola oil into the frying pan, when it gets to 5 degrees heat. canola oil, 5 into the heat when the dried chili pepper segments and peppercorns into the turn 1 section of a small fire to fry the flavor and turn off the fire, dripping in the blood of the Mao Wang can be!