Hot tripe slices

Hot tripe slices

Introduction:

"It's a Sichuan dish of Chongqing style. It's spicy and delicious. The meat is soft and glutinous. You will like it."

Production steps:

Step 1: wash pork tripe, boil in water for 30 minutes, wash and slice.

Step 2: wash the scallion and cut into sections.

Step 3: after the pot is hot, add pepper, Chinese prickly ash, ginger and garlic to stir fry the flavor, and then cut into pieces.

Step 4: stir fry for 2 minutes, add salt, stir fry and turn off the heat.

Step 5: hot belly slices on the table

Materials required:

Pork tripe: 200g

Scallion: 100g

Dry pepper: 50g

Zanthoxylum bungeanum: 20g

Ginger: 10g

Garlic: 10g

Vegetable oil: 50g

Salt: 5g

Note: 1. Wash pork tripe with salt, vinegar, cooking wine, scallion leaves, starch repeatedly scrub, to wash clean. 2. The cooking time of pork tripe can be adjusted according to your preference. The time is short, the taste is slightly crisp, and the meat is slightly soft.

Production difficulty: simple

Technology: explosion

Production time: one hour

Taste: spicy