Speaking of beef offal, maybe every place eats differently. The most famous beef offal should be Cantonese beef offal. Beef offal, tripe, liver, kidney, etc. In our daily life, beef offal is probably the tripe, especially Sichuan hot pot and skewers. What we like to eat is rinse tripe, and beef offal is what we eat. There is also a common way to eat tripe, and some places eat beef offal noodles and beef offal powder, but they are also cooked in brine.

Tripe is the stomach of cattle, and it is also a good tonic. Sweet and flat in nature, entering the stomach and spleen meridians. Bovine stomach contains bovine miscellaneous protein, fat, calcium, phosphorus, iron, vitamins (B 1, B2), nicotinic acid and so on. Its efficacy: it can replenish middle energizer, replenish qi, strengthen spleen and stomach, and detoxify. Can be used for treating weakness after illness, deficiency of qi and blood, thirst, and wind vertigo.

Today, I'm going to talk about the method of exploding belly with sauce.

Ingredients: 2 tripe, rice wine 1 bottle, water 1200cc, 2 star anise, pepper 1 pinch, sugar 1 tablespoon, soy sauce 1 tablespoon, a little ginger and garlic 1.

Exercise 1. Wash the tripe, pour the rice wine into the pot, boil it, and then put it into the pot. Because tripe has a strong fishy smell, scalding it with rice wine can minimize the taste. Similarly, pre-cook tripe with boiling method until rice wine remains 1. Wash Illicium verum and Zanthoxylum bungeanum with rice wine, and remove dust for later use. Wash and slice ginger, and peel off small petals of garlic for later use. When scalding tripe, put the gravy into a casserole and boil it (rice wine, water 1200c, 2 star anise, pepper 1 pinch, sugar 1 tablespoon, soy sauce 1 tablespoon, a little ginger, garlic 1 piece). Stew the scalded tripe in the marinade in step 4. At first, use a large fire to determine that the concentration of marinade material begins to increase, and then turn to a small fire for simmering. The simmering time is about two hours. At this time, it is suggested to do something else, as long as the lid is opened occasionally, the tripe is turned over, and both sides of the ingredients are soaked in the marinade. When the meat of tripe can be easily penetrated by chopsticks, you can turn off the fire. At this time, you can use the residual temperature of the casserole to continue stewing tripe until the casserole is completely cooled, and you're done. People who have tasted tripe are easily fascinated by the quality of tripe Q-bomb. The pot is well preserved and smells good. When you eat it in your mouth, chopsticks quickly pick up a piece and wait. Prepare marinade in a simple way, and you can turn tripe with sauce into your private cuisine.