Ingredients: 2 tsp sesame oil, 2 tsp soy sauce, 2 tsp cooking wine 1 2 tsp refined salt 1 tsp sugar1tsp.
Production process:
1, wash the scallion and cut into sections; Wash and slice red pepper; Wash the tripe, boil it in boiling water for 5 minutes, remove and scrape off the oil;
2. Put tripe, cooking wine, aniseed, onion and ginger into boiling water, cook until tripe is cooked, cool, slice and plate;
3. Before eating, shred the red pepper and the remaining onion, sprinkle it on the tripe, and pour the mixed soy sauce, salt, sugar and sesame oil.
Method of making tripe porridge: Ingredients: tripe 250g, rice tripe 75g, washed with a little salt, cut into small dices, put into a pot with rice, add appropriate amount of water, and * * * cook into rotten porridge. The practice of tripe yangwei decoction. Tripe yangwei decoction material: main ingredient: tripe1000g.
Accessories: 50 grams of lotus leaf.
Seasoning: 2g fennel seeds, 3g cinnamon, 8g ginger, 2g pepper, 30g yellow wine and 3g salt. Wash the tripe once, then scrub it repeatedly with half a bowl of salt and vinegar, and then wash it repeatedly with cold water. Put the fresh lotus leaf at the bottom of the casserole, put it in the tripe, soak it in clear water, cook it with strong fire for 30 minutes, take it out and cut it into small pieces, then put it back in the casserole, add 30g of yellow wine, fennel and cinnamon, stew it with low fire for 2 hours, add a little salt, ginger (sliced) and pepper, and continue to cook it with strong fire for 2-3 hours until the tripe is rotten.
Usage: Drink 1 small bowl of soup twice a day, and take tripe with meals. The practice of burning tripe with vinegar. Production material of vinegar-roasted tripe: main ingredient: tripe 200g.
Seasoning: vinegar 10g, sesame oil 10g, onion 5g, ginger 5g, cooking wine 10g, salt 3g and monosodium glutamate 2g.
1. Remove the roots from the green onions, clean them and cut them into minced green onions; Wash ginger, peel and cut into powder; Spread out the tripe, draw knife marks on the smooth side (each knife is half a centimeter apart and the depth is 2/3 of tripe), cut into strips, and rinse with clean water.
2. Heat sesame oil in the pot, stir fry the minced onion and ginger, drain the belly, and add vinegar, refined salt, cooking wine, broth and monosodium glutamate.
3. Cook with strong fire first, then with slow fire until the belly is cooked and rotten, and season with monosodium glutamate.