Ingredients:
200g of lamb belly, 5 garlic seeds, half an onion, 15 peppercorns, 15 white pepper grains, salt to taste, a little parsley.
Methods:
(1) wash the sheep belly, cold water into the pot to boil and fish out, shredded.
(2) Prepare the ingredients, missed the pepper.
(3) cast iron pot or casserole pot boil water into the seasoning packet (pepper, white pepper, onion, garlic, ginger), into the tripe wire, boil and turn to a low fire stew, stew until the tripe rotten into the salt seasoning, cut parsley sprinkled on it, a bowl of appetizer tripe soup on the good.
2, the old Beijing belly.
Ingredients:
A pair of fresh lamb belly, a little pepper, green onions and ginger, 2 tablespoons of sesame sauce, 1 tablespoon of chives, 1 piece of soy sauce tofu, 1 tablespoon of soy sauce, 1 teaspoon of chili oil.
Directions:
(1) Prepare one or half of the lamb belly, first simply scrub three times until the water is clean.
(2) reversed over, tear clean can see the oil and fascia, and tear the connected places.
(3) Clean the inside and rinse once again.
(4) turn over, add two spoons of salt and one spoon of vinegar, scrub like washing clothes for five minutes, turn over and scrub that side, rinse clean. Salt and vinegar can remove the mucus and spoils on the surface of the tripe, and de-fishy.
(5) again add five spoons of starch, continue to rub for three minutes, front and back the same, rinse clean.
(6) Starch has a strong adsorption, can again clean the surface dirt.
(7) cleaned up clean tripe can naturally partition cut, spread flat into slices.
(8) cut half a centimeter wide eight centimeters or so belly silk.
(9) cut, respectively, the lighter the color of the thinner the more tender.
(10) dipping sauce: sesame sauce, chives, curd, the rest of the chili oil, green onion soup, soy sauce can be added to personal taste.
(11) sesame sauce with double the warm water slowly stirred to dilute the open, add chives and bean curd milk, mix well again, you can taste and then add some soy sauce and sugar to taste.
(12) a pot of water with a few slices of ginger a section of white onion, a few peppercorns boil, these are also deodorized. The water itself is not salted, the flavor is all in the dipping sauce.
(13) fish out the onion ginger pepper, the next filter spoon, each time to add one to two two. After counting eight seconds in the water, quickly fish out the water control, this line, in order to have a crunchy texture, and then long on the hard chewing.
(14) popped a good burst belly dipped in seasoning, eat while hot.
3, stir-fried tripe.
Ingredients:
400g of lamb belly, onion 30g, 30g of green pepper, red pepper (can not be used) 10g, yellow pepper (can not be used) 10g, 5 dry chili, 4 slices of ginger, 3 garlic seeds, 30 peppercorns, 15ml of white wine, 10ml of wine, 10ml of soya sauce, 3ml of soya sauce, 10ml of white vinegar, 10g of salt, a little bit of chicken essence, 3 parsley, Pepper a little, a little sesame oil.
Directions:
(1) Clean the lamb belly with white vinegar and a spoonful of salt, if it is dirty and then kneaded with flour to clean it.
(2) in a pot of cold water and sheep belly, put 10 peppercorns two slices of ginger and white wine to cook sheep belly, it is best to cook a little softer but not rotten.
(3) sheep belly shredded, green peppers, red peppers, yellow peppers and onions shredded, dried chili pepper cut clean chili seeds, ginger cut into small slices, garlic seeds cut into minced, parsley cut into segments.
(4) pot of oil to medium temperature, put the rest of the peppers burst incense, fish out the peppers do not.
(5) high heat into the minced garlic, ginger, onion and dried chili pepper burst incense.
(6) Add tri-color chili and stir fry for a few minutes.
(7) Add lamb belly and stir-fry for two minutes.
(8) Pour in soy sauce, cooking wine, dark soy sauce and moderate salt to taste.
(9) sprinkle a little white pepper into a little chicken stir-fry evenly off the heat, into the cut section of the coriander, drizzle a little sesame oil and mix well.