Shredded pork tripe

Method of shredded tripe

Raw materials for making shredded pork tripe

500g pork tripe, 200g cucumber.

Seasoning for making shredded pork tripe

Salt, soy sauce, monosodium glutamate, vinegar, sesame oil, garlic.

Processing steps of shredded pork tripe

(1) Wash the pork tripe, cook it in boiling water, remove it and cool it. Then cut it into shreds. Peel the cucumber, remove the seeds, wash it and cut it into shreds. Cut the garlic into sections for later use.

(2) Put shredded tripe, shredded cucumber and garlic in the same basin, add salt, monosodium glutamate, soy sauce and vinegar.

Shredded pork tripe

Stir fried shredded tripe is a famous dish with complete flavor and color, belonging to Shandong cuisine. This dish is made of raw belly, cooked and shredded, and mixed with onion, ginger and other ingredients. The method is simple, crisp, fresh and delicious.

Food ingredients

Raw tripe, onion, ginger, cooking wine, sesame oil, soy sauce, vinegar.

Food practice

1. Cook the raw tripe with water. Must be boiled with water, not salt, but can add onion, ginger cooking wine to go fishy.

2. Cool the cooked belly and cut it into shreds; wash and disinfect the cucumber and cut it into shreds, put it into the plate, then put the sesame oil, soy sauce and vinegar into the pot, heat it slightly, mix it into "sanheyou" sauce, pour it on the shredded belly and cucumber, mix well and eat.

Key to cooking

The key to the quality of shredded mixed tripe lies in cooking tripe. If it is not cooked properly, it is either too hard to chew, or too crisp to cut silk, and it has no "chewiness". Therefore, when boiling, when the water in the pot is boiling, turn to medium and small heat (water is slightly boiling) immediately, and constantly poke the belly with chopsticks. Once it can be poked into the belly, it should be out of the pot in time. The belly cooked in this way is crisp and tender, and has a certain "chewy" toughness, but the contraction is large enough to be plump. Therefore, it is necessary to put it into a plate, add a little fresh soup, and then steam it in a cage drawer. In this way, it can not only keep the advantages of crispness, tenderness and toughness of the belly, but also make the volume of the belly expand plump (generally, it can expand about 1 times), and cut out more and tender belly silk.

Food features

Fresh, crisp and tender, refreshing and palatable.

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