Small Tripe with pine nuts

Small Tripe with pine nuts

Introduction:

"Recently, I made several kinds of air dried sausage and vermicelli. Today, I saw that there are pine nut belly seasonings on sale, so I decided to challenge them. Ha ha, good result, delicious! It's time to show your face to the guests

Production steps:

Step 1: slice the meat, 3cm wide and 2cm thin.

Step 2: wash the belly and set aside.

Step 3: add all the ingredients except the pine tripe.

Step 4: add the pine tripe seasoning.

Step 5: mix some starch paste with 70-80 ℃ hot water, put other starch and meat seasoning water into the basin and mix well.

Step 6: wash the belly, enlarge it with fists, and fill it with 70-80% meat stuffing.

Step 7: sew with thread or bamboo.

Step 8: boil for 1.2-2 hours

Step 9: the water temperature should not be too high, the fire, cooking every half an hour with a long needle prick belly deflate once, cooking soup into the right amount of salt.

Step 10: take out the tripe and dry it

Step 11: heat the bottom of the pot with tin foil and sugar.

Step 12: put the belly cover on the grate and smoke with sugar for 6-7 minutes

Step 13: take it out and let it cool.

Step 14: finished product drawing

Materials required:

Pine nut tripe seasoning: one pack

Belly: 4

Pork: 3 jin

Sesame oil: 35g

Scallion powder: 50g

Water: 350g

Pine nuts: a little

Salt: 50g

Sugar: 10g

MSG: 15g

Note: exhaust is very important, water temperature 80-90 degrees is better.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: onion