Popping tripe is a traditional food in Beijing and Tianjin, popping tripe is cut into strips of tripe, cooked in boiling water, and then tossed with the sauce to eat, the flavor is very fresh, the texture is also very crispy, so we know the practice of popping tripe? How do you do more delicious tripe? The following is an introduction to the eating method of tripe. Popping belly flavor, crisp texture, is a classic food that everyone loves to eat, the following everyone will come together to see how to make a delicious popping belly it.

Popping tripe in Beijing

Materials

250g of fresh lily leaves, 200g of Chinese cabbage, 30ml of cooking wine, a little pepper, green onion, ginger, 5 tablespoons of sesame seed paste, 1 tablespoon of chives, 1 piece of soy sauce tofu, 1 tablespoon of soy sauce, 1 teaspoon of white sugar, salt 1/2 teaspoon, 1 teaspoon chili oil, 1 teaspoon sesame oil.

Directions

1. Prepare the seasonings, and if you don't have ready-made chili oil, you can use dried chili peppers. If you can't find any ready-made chili oil, you can use dried chili peppers in water for 10 minutes.

2. Sesame paste a little bit of water, pay attention to is a direction of mixing, with chopsticks after sliding through the sesame paste, texture cleaning, slowly disappear after a while the state of the best.

3. soy sauce tofu in a small bowl crushed, it is best to add some soy sauce tofu soup.

4. crushed soy sauce tofu and chives flowers into the sesame sauce in one direction and mix well.

5. Add soy sauce, salt and sugar and mix well.

6. In a pan with oil, when the oil is hot, add the dried chili peppers and dry them in the oil over low heat, stirring and drying, and then add them to the sesame sauce as you eat.

7. Everything is ready, and then take out the fresh leaves, wash with water for many times and then ready to use.

8. pot into a sufficient amount of water to boil, put pepper, onion and ginger and cooking wine, put the leaves in a strainer, keep the pot open, three on three can be.

9. Do not put too many leaves in the strainer at one time, more will be unevenly heated. Blanch 5, 6 seconds, the leaves slightly rolled, there is a slight elasticity can be.

10. burst cabbage, cabbage, choose the leaf part, the best flavor. The water should still be full boil, hot soft can be.

Blasted raw belly tip

Materials

Pork belly 1, carrots half, persimmon peppers, 1 persimmon peppers, egg white (egg white) half, 3 grams of salt, 5 grams of ginger, 5 grams of soy sauce, a little pepper, 2 grams of sugar, 5 grams of sweet potato starch.

Practice

1, pork belly cleaned up and take the tip of a small part of the belly, about a quarter of the whole belly.

2, belly tip against the grain shredded, add salt, ginger, pepper, half of the egg white, sweet potato starch, grasping the batter, marinate for 20 minutes.

3, carrots cut into julienne strips, green pepper cut strips, with soy sauce, sugar, starch, pepper and water to mix a juice standby.

4, before frying the marinated pork belly juice drained off, sit in a pot of oil, a little more, sixty percent of the heat when poured into the pork belly, quickly stir-fry until browned out of the spare.

5, re-create the pan, add a little oil, first fried carrots, carrots, carrots, fried soft and add green pepper stir fry, after the aroma of pork belly, stir fry evenly after pouring into the pre-adjusted flavor sauce stir fry can be.

Coriander explosion tripe

Materials

Pork belly 500 grams, 50 grams of cilantro, scallions, ginger, garlic 10 grams, green and red pepper, 15 grams of cooking wine, salt, monosodium glutamate, vinegar, 1 tsp. sesame oil, pepper, alkali, appropriate amount.

Practice

1, will be soaked in alkaline water for more than 30 minutes and then alkali, vinegar scrubbing, to remove the white oil and impurities, cleaned with water for more than 3 times, the pot of boiling water to join the scallion, cooking wine, ginger, will be boiled for a few moments after the pork belly, fished out and let cooled, cut into thin filaments. Cilantro cut into sections. Garlic slices, green onions, ginger shredded.

2, mix well blended into a flavorful sauce.

3, the pot of oil burned to ninety percent of the heat, pour into the belly silk popped quickly out.

4, leave a little oil in the pot, put onions, ginger, garlic slices stir fry, add practices 2 and practices 3 stir fry, sprinkle pepper and coriander, drizzle a little sesame oil can be.

Oil burst belly tip

Materials

Pork belly tip 450 grams, peeled water chestnuts, carrots 40 grams, 15 grams of sliced green onions, 10 grams of garlic, soy sauce, 20 grams of sugar, 15 grams of balsamic vinegar, 10 grams of dry starch, wet starch, sesame oil, 25 grams of clear soup. grams, 750 grams of lard.

Practice

1, the water chestnut slices, carrots cut into slices of the elephant's eye, the tip of the pork belly pick clean sinew, graved on the inside of the multi-cross knife, and then cut into triangular pieces, into the dry starch and mix well.

2, carrot slices, water chestnut slices into a pot of boiling water for a short time, put the disk around. Another soy sauce, sugar, vinegar, broth, wet starch into a bowl of sauce. Belly tip into eighty percent of the hot oil blanch until broken, fished out.

3, 25 grams of oil in the frying pan, into the onion, garlic stir-fry flavor, pour into the fried belly tip and turn.

4, cook into the good sauce, high heat and turn well.

5, sheng in carrots, water chestnut slices, drizzled with sesame oil is ready. Bright color, belly tip crisp, sweet and sour.

Operation Tips

The production of this Lei, the action should be accustomed to fast, the tip of the belly boil oil can be broken, the time can not be too long.