Spicy pork tripe with Douchi sauce

Spicy pork tripe with Douchi sauce

Introduction:

Production steps:

Step 1: first rinse the pork tripe with water, then blanch it in a pot for about 5 minutes.

Step 2: take out the cooked pork tripe and cool it with cold water to remove the white film and excess fat on the surface.

Step 3: spread 1 tablespoon salt inside and outside, knead evenly, and let stand for 30 minutes.

Step 4: add another cup of flour, knead evenly, and let stand for 30 minutes.

Step 5: then rub it repeatedly, using all kinds of ways you can imagine. After rubbing for 10 minutes, you can smell it. If there is any flavor, you can continue to rub it until you can hardly smell it. Rub clean pork tripe color will become lighter, looks very clean appearance.

Step 6: put the pork tripe into the pot, add the marinade and the old marinade, stew, or put it into the pressure cooker, bring it to a boil over high heat, and then turn it to low heat for 10 minutes.

Step 7: take out the stewed pork tripe and cool it thoroughly.

Step 8: when the pork belly is cool, cut the green pepper and cut it into short pieces.

Step 9: Chop ginger and garlic.

Step 10: take half of the cold pork tripe and cut it into shreds.

Step 11: put 2 spoonfuls of oil into the frying pan.

Step 12: heat to 50% heat, turn to low heat, add hot soy sauce, ginger and garlic, stir fry until fragrant.

Step 13: add green pepper.

Step 14: stir well, add salt and chicken essence.

Step 15: add shredded pork tripe and stir well.

Step 16: add soy sauce and stir well.

Materials required:

Pork tripe: half

Green pepper: 150g

Cooking wine: 30ml

Star anise: 2

Cinnamon: 1 small piece

Fennel: 1 handful

Fragrant leaves: 3 pieces

Pepper: 1 teaspoon

Chinese prickly ash powder: 1 teaspoon

Ginger: 1 large piece

Garlic: 2 cloves

Soy sauce: 50 ml

Marinade: 500ml

Lobster sauce: 1 tablespoon

Salt: a little

Chicken essence: a little

Note: 1, when kneading with flour, you can also add a small spoon of baking soda, to taste better. 2. Stewed pork tripe is the whole stewed pork tripe. When frying, half of it is cut.

Production difficulty: simple

Process: brine

Production time: one hour

Taste: salty and fresh