Cold lamb tripe
Ingredients: 500 grams of lamb tripe.
Accessories peanuts 1 small handle
Seasoning salt 1 tsp ginger 1 sliced garlic, 2 cloves of pepper 10 grains of soy sauce 1 tsp white vinegar 1 tsp corn flour (yellow) 50g white wine 1 tsp aged vinegar, 2 tsp Chili oil and 3 tsp white sugar/kloc-0.
The practice of cold lamb belly
The cleaning process of lamb tripe is 1. 1 Put the lamb tripe in a cold water basin, so that the water surface does not pass the surface of the lamb tripe, and add half a spoonful of salt; Pour 1 teaspoon of white vinegar and soak for 10 minute; Wash the surface of lamb belly repeatedly by hand to remove the mucus on the surface.
2. Open the tripe by hand, turn it out, and rub it repeatedly by hand to wash off the mucus on the surface; After washing the lamb belly, pour out the water in the basin; Prepare corn flour
3. Sprinkle a layer of dried corn flour on the surface of the lamb belly and wash the outside and inside of the lamb belly several times, such as washing clothes; Washing corn flour with flowing water; This way, the lamb belly will be handled.
The cooking process of lamb tripe 4. Put the lamb belly into a pot, add enough cold water to the surface of the lamb belly, and add ginger slices and pepper granules; Pour 1 tbsp white wine into the pot, simmer until the water boils, take out the lamb tripe, and rinse the floating foam on the surface with cold water; Put the blanched lamb tripe into an electric pressure cooker, add cold water to the surface of the lamb tripe, and add ginger and pepper.
5. Pour in 1 tbsp of white wine; Cover the lid, turn on the electricity, press the "meat button" 12 minutes, keep the pressure for 20 minutes, and start cooking; Boil until the electric pressure cooker stops working and the steam inside disappears. Open the lid, take out the lamb belly and put it on a plate to cool.
Cold mixing technology of lamb belly 6. Take 250 grams of cooked and cold lamb tripe and cut it into shreds; Prepare seasoning; Peel garlic, put it in a bowl and mash it with a rolling pin.
7. Add 2 tablespoons of Shanxi over-mature vinegar, 1 tablespoon of light soy sauce, 3 tablespoons of chili red oil, half a tablespoon of salt, 1/4 tablespoons of white sugar and 1 tablespoon of cold boiled water to make flavor juice; No oil is put in the wok, and peanuts are put in the wok for frying; Put the fried peanuts on the chopping board and crush them with a rolling pin.
8. Cut the coriander into sections and put it on the shredded lamb belly with the chopped flowers; Pour in the prepared flavor juice and mix well when eating.