pork tripe 1 lettuce 1 carrot 1 garlic 5, 6 (one-headed garlic) green onions, half lard, appropriate amount of pepper, 1 ginger and 5 slices of salt

steps for zero failure of white oil tripe

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Step 1

Wash the pork tripe. Buy a fresh pork belly from the vegetable market, about 1 kg. Note that some supermarkets sell both a big belly and a small belly. We use a big liver, that is, the stomach. Don't make a mistake. General sellers will do preliminary cleaning. After returning home, rinse it repeatedly with cold water, rinse off the mucus, then put it in a basin and rub it repeatedly with proper amount of flour, and then rinse it off.

Step 2

Cook the pork belly. Put the pork belly in clear water, add pepper and ginger, and cook. I use an electric pressure cooker, which takes just 2 minutes. It is well-done but not particularly bad, and the taste is slightly elastic.

step 3

prepare side dishes. Just prepare other side dishes when you cook your belly. Lettuce and carrot are cut into finger thickness and 5CM long. Don't worry about being too thick. In fact, it's too thin, easy to burn, and it tastes bad. Cut the green onion and add a few slices of ginger.

Step 4

Cut the belly strips. After the pork belly is cooked, cut it into strips 5CM long and 1CM wide.

step 5

stir fry. The lard is hot in the pot. Salad oil will do. Traditionally, lard is more fragrant. Add ginger slices, garlic and green onions and stir-fry until fragrant. Add belly strips, lettuce and carrots and stir-fry slightly. Then add water, add salt, cover and burn.

step 6

take out the pan. When the bamboo shoots are cooked and crisp, add a small amount of sugar instead of monosodium glutamate. Add water starch to collect juice. Out of the pot.