Bergamot tripe

How to make a wide stomach of bergamot

Raw materials for making Bergamot tripe:

150 grams of Shuifa Guangdu. Ingredients: 50g minced fish, 5g cooked ham and 5g rape.

Seasoning for making Bergamot tripe:

15 g cooking wine, 1.5 g refined salt, 300 g clear soup, 1 egg white, 10 g wet corn flour, a little flour, 10 g chicken oil.

Steps of making Bergamot tripe:

1. Rinse the fish maw twice with boiling water, then simmer it for about 2 minutes with 100 grams of clear soup. Cut it into 1-inch-8-minute-wide-7-minute-thick slices. Then cut it vertically every 2-minute along the long side of the slices. Cut it four times (the knife is deep to half a minute). Put it into the plate and sprinkle some flour.

2. pour the egg white into the dish, use chopsticks to pick up, and show a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, salt, chicken oil, corn flour, mix well, add egg white, stir into paste.

3. Use a knife to spread the mashed fish paste on the part of the fish maw that has not been cut with a knife, fold the fish maw in half and cover it with the mashed fish maw in the shape of bergamot. Put a paste of minced fish on the joint of the fish belly. Garnish the paste with minced ham and Nostoc flagelliforme. Steam in the drawer for about 5 minutes. Take it out and put it on the plate.

4. Pour 200g clear soup into the pot, add the remaining cooking wine and refined salt, heat and bring to a boil, skim the froth, add the corn flour diluted with water, hook it into sauce, pour in chicken oil, and cook on the belly of bergamot.

Bergamot tripe

[raw materials]

Ingredient: 150 grams of Shuifa Guangdu. Ingredients: 50g minced fish, 5g cooked ham and 5g rape.

Seasoning: 15g cooking wine, 1.5g refined salt, 300g clear soup, 1 egg white, 10g wet corn flour, a little flour, 10g chicken oil.

[practice]

1. Rinse the fish maw twice with boiling water, then simmer it for about 2 minutes with 100 grams of clear soup. Cut it into 1-inch-8-minute-wide-7-minute-thick slices. Then cut it vertically every 2-minute along the long side of the slices. Cut it four times (the knife is deep to half a minute). Put it into the plate and sprinkle some flour.

2. pour the egg white into the dish, use chopsticks to pick up, and show a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, salt, chicken oil, corn flour, mix well, add egg white, stir into paste.

3. Use a knife to spread the mashed fish paste on the part of the fish maw that has not been cut with a knife, fold the fish maw in half and cover it with the mashed fish maw in the shape of bergamot. Put a paste of minced fish on the joint of the fish belly. Garnish the paste with minced ham and Nostoc flagelliforme. Steam in the drawer for about 5 minutes. Take it out and put it on the plate.

4. Pour 200g clear soup into the pot, add the remaining cooking wine and refined salt, heat and bring to a boil, skim the froth, add the corn flour diluted with water, hook it into sauce, pour in chicken oil, and cook on the belly of bergamot.

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