Hot and sour shredded tripe

Hot and sour shredded tripe

Raw materials for making sour and spicy tripe silk:

Pig belly (remove the belly part) 500g, scallion 50g, mushroom slices 50g, Baita oil 100g, sour cream 50g, spicy soy sauce 25g, strawberry jam 50g, salt, pepper each amount.

Processing steps of sour and hot shredded tripe:

1. Cook the belly, cut into shreds, sprinkle with salt and pepper, and mix well; shred the scallions with the belly shreds, and then put them on the plate.

2. Heat the frying pan, melt the white tower oil, add strawberry jam, sour cream, spicy soy sauce, mushroom slices, stir fry evenly, cool in the air, and then pour on the pork tripe.

Hot and sour shredded tripe

Sour and hot shredded tripe is a famous traditional dish in Shaanxi Province. This dish is pink, fresh, sour and slightly spicy. Cook the pork tripe, then cut the cooked pork tripe into 5cm long and 3mm thick silk, and cut the winter bamboo shoots into corresponding silk. Cut coriander. Put water into the pot and bring to a boil. Blanch the shredded pork thoroughly. Remove and control the water. Pour oil into the pot, heat it over medium heat, stir in scallion, minced ginger and minced garlic, add vinegar, cooking wine, shredded pork tripe, shredded winter bamboo shoots, add soy sauce, fresh soup, refined salt, monosodium glutamate and pepper, thicken with wet starch, pour in sesame oil, sprinkle with minced coriander, and serve on the plate.

Production method

Practice 1

[raw materials] 500g pig liver skin (without belly), 50g scallion, 50g mushroom slices, 100g white tower oil, 50g sour cream, 25g spicy soy sauce and 50g strawberry jam. Appropriate amount of salt and pepper.

[production process]

1. Cook the belly, cut into shreds, sprinkle with salt and pepper, mix well; shred the onion with the belly shreds, then put into the plate. 2. Heat the frying pan, change the white tower oil, add strawberry jam, sour cream, spicy soy sauce, mushroom slices, stir fry evenly, cool in the air, then pour on the pork tripe.

Practice 2

Raw material: cooked Morchella: 250g.

Seasoning: dried pepper: 10g, refined salt: 2G, MSG: 2G, soy sauce: 10g, vinegar: 30g, clear soup: 300g, sesame oil: 5g, scallion: 10g, green and red pepper and ginger: 10g each, salad oil: 10g.

make:

1. Cut the cooked Morchella into shreds, put it in a pot of boiling water, take it out and control the dry water; cut the green onion and green pepper into shreds; cut the dry pepper into sections.

2. Add salad oil into the frying pan and heat it to 80% heat. Add green and red pepper, shredded ginger and scallion to stir fry until fragrant. Then add clear soup and Morchella. Season with refined salt, monosodium glutamate, soy sauce, aromatic vinegar and sesame oil. Then heat for 2 minutes and leave the pan.

Characteristics: moderate hot and sour, excellent taste.

Practice 3

Ingredient: pork tripe (300g)

Accessories: winter bamboo shoots (25g) coriander (15g)

Seasoning: vegetable oil (30g), sesame oil (8G), cooking wine (8G), salt (5g), soy sauce (3G), vinegar (8G), pepper (7G), starch (PEA) (5g), scallion (8G), ginger (5g) and garlic (5g)

Production technology

1. Cook the pork tripe, then cut the cooked pork tripe into 5cm long and 3mm thick silk, and cut the winter bamboo shoots into corresponding silk. Cut coriander. Put water into the pot and bring to a boil. Blanch the shredded pork thoroughly. Remove and control the water.

2. Oil the pot, heat it over medium heat, stir in the pot with scallion, minced ginger and minced garlic, add vinegar, cooking wine, shredded pork tripe, shredded winter bamboo shoots, add soy sauce, fresh soup, refined salt, monosodium glutamate and pepper, thicken with wet starch, pour in sesame oil, sprinkle with minced coriander, and serve on the plate.

dietary nutrition

Pork tripe contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and so on. It has the effect of tonifying deficiency and strengthening spleen and stomach. It is suitable for people with deficiency of Qi and blood and thin body. The soup is fragrant, the stomach is rotten, the sour and spicy taste is refreshing, and the spleen and stomach are invigorated.

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