Beier's face making feast dish

Beier's face making feast dish

Introduction:

"This salted egg yolk stewed pork tripe has tasted fresh and salty several times in the hotel, and I really like it. Today, I just planned to cook a pot of pepper pork tripe soup with a warm stomach, so I took the top part of the pork tripe and made this salted egg yolk stewed pork tripe by myself according to the taste I had in the hotel. LG said that if this dish was used as a banquet, the guests would have a lot of face

Production steps:

Step 1: prepare 6 salted egg yolks.

Step 2: wash the pork tripe and take only the tip of the pork tripe.

Step 3: steam the salted egg yolk in the steamer.

Step 4: steam and crush.

Step 5: seal the bottom of the pork belly with a toothpick.

Step 6: then spoon the crushed egg yolk into the top of your stomach.

Step 7: gently press the solid point.

Step 8: seal it with more than ten toothpicks.

Step 9: take a deep pot, pour in water and add some brine. Then put in the sealed pork tripe tip and bring to a boil. Turn to medium low heat and simmer for 40 minutes. Turn off the heat and continue to marinate for 20 minutes.

Step 10: cut it into pieces and shake the plate.

Materials required:

Pork tripe tip: 1

Salted egg yolk: 6

Marinade: right amount

Water: moderate

Toothpick: appropriate amount

Note: A, the ratio of brine and water is 1:2, (the taste should not be too strong, because the egg yolk is salty oh) B, slightly cold cut ready to eat the best.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: salty and fresh