The old Beijing tripe looks easy, but it's still a little troublesome to do. Bursting belly is the stomach of cattle and sheep, also known as louver. Basically, there are three steps (cleaning, dipping and scalding) to make a deep-fried belly:

1. Cleaning the louver. First, turn on the faucet and rinse it fiercely; Secondly, put the venetian blinds into the water with salt and vinegar and rub them one by one, and thoroughly clean the undigested food residues such as grass residue. Remember to clean them one by one. Since you want to enjoy the food, you have to be patient and finally clean the external fascia.

2. prepare dip. Good seasoning can make good ingredients, you know. First of all, the best sesame sauce is poured into the mixing bowl, and the soaked pepper water is poured bit by bit, and it feels thin and uniform. Secondly, add good seasonings such as yellow rice wine, sugar and soy sauce in turn. Finally, add chives and red juice and mix well for later use.

3. blanch. The blanching of venetian blinds must be rushed, and the blanching time is about five or six seconds. If it takes too long, it will get old, and if it takes too short, it will have no taste. This needs experience. The fire must be big and the water must be turned on.

Come on, share some of my experience, and hope to comment!