Specific practices are as follows:
1, preparation materials:
Baihouxian pork tripe 1, onion 15g, ginger 20g, dried tangerine peel 15g, shajiang 5g, chopped green onion 5g, Jiang Mo 10g, fried garlic seed oil 15g, onion oil 50g, monosodium glutamate 3g and chicken essence 2g. Octagonal (moderate)? Cinnamon (suitable)? Raw flour (right amount)? Flour (right amount)? Vinegar (moderate amount)? Soy sauce (moderate amount)? Peanuts (right amount) and sesame oil (right amount).
2. Practice:
1. Wash the pork belly first, it tastes really heavy. It takes two and a half hours to knead the dough for the first and second times, the third time with salt and vinegar, the fourth time with dough, the fifth and sixth times with flour, the seventh time with salt and vinegar and the eighth time with flour.
2. Wash it, blanch it in boiling water, take it out immediately, and scrape off the white things. Then soak the pork belly in baking soda. When soaking pork belly, the dosage of baking soda should be 2% of the weight of pork belly? That is,1000g pork tripe, 20g baking soda, and the amount of water added is to submerge the pork tripe.
3. Then you can cook, pork belly, pepper, cinnamon, onion knot, Jiujiang double steaming, cold water pot, fire for an hour, let bamboo chopsticks poke in. After cooking, take out the cold water and put it into the refrigerator water decisively.
Take it out, cut it into plates, put it on a plate, and then pour the juice.
The pork belly used for this dish should be white and full; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.