Speaking of beef, many people have eaten it. At the same time, it is also an indispensable ingredient in our lives. Most of its practices are mainly braised, stewed soup, pot and braised beef. The practices are diverse and the taste of the pot is very different. But the beef I share with you today is not the real beef, but the tripe in the internal organs of cattle. This ingredient can be said that whether it is cold or stir-fried, it is full of energy. The more you chew, the more fragrant it is, and the smell will make people feel straight.

Then someone must be curious at this time. Since tripe is so delicious, what should we do? In fact, as a chef of hot dishes, I think that stir-frying tripe is not only fragrant, but also can better remove the fishy smell during cooking. As for stir-fried tripe, it's actually not much different from ordinary domestic cooking steps. The only difference is that you should stir-fry tripe with fragrance, and at the same time, you can't stir-fry tripe too old.

The following words are not much to say. Today, I will share with you the specific steps and details of this fried tripe. I will express it in the simplest and easy-to-understand words so that everyone can understand and understand it. Let's watch it with me.

get materials ready

Ingredients: tripe 300 grams

Accessories: two green and red peppers each, 5g oyster sauce, 10g light soy sauce, three or two drops of light soy sauce, 15g cooking wine, two garlic sprouts and 2g chicken essence monosodium glutamate each.

The steps of stir-frying tripe

Step 1: First, prepare tripe, wash it and remove fat oil (it is best to mix it with balsamic vinegar and flour, so as to better remove oil stains and fishy smell), put it in a pot with cold water, and the amount of water should not exceed tripe, cut a lemon into pieces, and add ginger and a little cooking wine.

Step 2: Turn on the high fire and boil until the chopsticks can be gently poked in (generally, restaurants can press them in a pressure cooker for ten minutes), then take them out and stir them in cold water, and then cut them into thin strips. At this time, the tripe is completely cooked.

Step 3: Then prepare other side dishes (colored pepper, garlic sprout, garlic and ginger), clean them and cut them into strips (silk for silk, slice for slice, so that the fried dishes look better).

Step 4, turn on the stove and ignite, boil the water in the pot, add the base oil (the oil is more than the usual cooking, so it can better stimulate the fragrant leaves of tripe), then add the garlic and shredded ginger, and stir-fry until the nose smells the fragrance.

Step 5: Stir-fry the green pepper until it is cut off (green pepper obviously lying on the stomach means cut off), add soy sauce, oyster sauce and other seasonings and stir-fry evenly, add garlic sprouts to adjust the taste according to your own taste, and stir-fry the garlic sprouts for 10 seconds with high fire to get out of the pot and put them on the plate. At this time, the fragrance will come to the eye.

Summary of stir-fried tripe

Through the above steps, I believe many people have a deeper understanding of the practice of stir-frying tripe. In fact, this step of stir-frying tripe can be divided into two steps as a whole. The first step is stir-frying, which involves stir-frying the aroma of ingredients, especially green peppers, which are very easy for many people to fry together. The second step is to adjust the mouth. Since this dish belongs to cooking, it is not used too much in seasoning, so it is best to keep the original flavor. The last step, stir-frying, seems not so critical. In fact, this step directly determines whether the dishes are fragrant or not, and whether there is a key link in the taste.