Stewed beef tripe

Stewed beef tripe

Introduction:

"My daughter and husband have always wanted to eat spicy dishes these days. I remember there was tripe in the refrigerator. There were too many things in the refrigerator. I went through the refrigerator and finally found out. When I saw the dry pot, I wanted to make it. I can't eat spicy food. It's really a torment. I can't help but eat at the table and watch TV with millet porridge. Dry pot tripe is a halal dish, which is available in all restaurants here. However, there are some minor changes in the side dishes of each restaurant. However, no matter how many changes are made, the white onion and spicy skin from Xinjiang are indispensable. Garlic bolt is used for dispersing cold and dampness, killing insects and detoxifying in traditional Chinese medicine. It is warm in nature and pungent in taste. It is mainly used for cold, stuffy nose, cough due to lung deficiency, pertussis, diarrhea, dysentery, tuberculosis, hookworm and pinworm

Production steps:

Step 1: Ingredients: cooked tripe, bean paste, garlic stalk, dried onion, vegetable oil, ginger salt grade, fresh flowers, pepper, chili powder, spicy skin, chicken essence

Step 2: Boil the cooked tripe with boiling water and wine for about 10 minutes

Step 3: pick up the shredded ginger and cut it into small pieces

Step 4: shred onion, cut dried onion into strips

Step 5: wash the garlic bolt and cut into sections. Soak the spicy skin with water and cut into sections

Step 6: cool the oil in a hot pot, add pepper and minced ginger, and stir fry until fragrant

Step 7: stir fry with tripe cooking wine for a while

Step 8: stir well with bean paste

Step 9: add garlic bolt

Step 10: stir fry dried incense together, add a little salt, stir fry for a few minutes, add shredded onion and flavor grade fresh stir fry

Step 11: add chicken essence and pepper powder to taste and cook

Materials required:

Cooked tripe: right amount

Onion: right amount

Dried incense: appropriate amount

Garlic bolt: appropriate amount

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Taste grade fresh: moderate

Ginger: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Bean paste: right amount

Spicy skin: right amount

Chicken essence: appropriate amount

Note: if it is very dry when frying, you can add a little water. If you like to eat celery, you can put it at the bottom of the dry pot and heat it with an alcohol stove

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: medium spicy