Sichuan cuisine NO.3: Braised tripe with garlic

Sichuan cuisine NO.3: Braised tripe with garlic

Introduction:

"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."

Production steps:

Step 1: wash pork tripe, add water, onion, ginger and cooking wine, cook and remove.

Step 2: cut pork tripe into thick strips, green peppers and carrots.

Step 3: pour vegetable oil into the frying spoon, heat up the oil and stir fry the garlic granules to get the fragrance.

Step 4: put the garlic aside, pour in the onion and ginger and stir fry until fragrant.

Step 5: add clear soup.

Step 6: add the tripe.

Step 7: add salt, cooking wine, pepper, sugar and soy sauce, bring to a boil over high heat and turn to low heat for about 20 minutes.

Step 8: when the soup is almost finished, add green pepper slices and carrots, stir well, add chicken essence to taste.

Step 9: thicken with starch, drizzle with garlic oil and sprinkle with chopped green onion.

Materials required:

Pork tripe: 1

Garlic: 1 head

Green pepper: right amount

Carrot: right amount

Onion and ginger powder: appropriate amount

Cooking wine: 1 tablespoon

Clear soup: proper amount

Starch: appropriate amount

Pepper: 1 teaspoon

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Soy sauce: 1 teaspoon

Sugar: a little

Garlic oil: right amount

Note: when cooking pork tripe, you can put more green onion and ginger, and if you can buy parsley, peppers and celery head, you can also put them in boiling water, which can help pork tripe restore its palatable taste. More garlic is better.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: garlic