Sauerkraut and pork tripe soup

Sauerkraut and pork tripe soup

Introduction:

"The first time I ate this soup, my mother-in-law's aunt cooked it. Since then, as long as I went back to my hometown, my grandfather would have prepared the pickled pork tripe, and my aunt would cook it for us after work. My husband and I loved it very much. When we were in Shanghai, we were greedy and couldn't eat it. We had to learn from my aunt secretly in our hometown, so we could eat it wherever we went."

Production steps:

Step 1: cook pork tripe and cut into strips. They are half cooked in the supermarket. They have to be boiled to make sure they don't chew

Step 2: Li Ji Le Bao has a bag of pickled cabbage, which is not very salty, so as to avoid scalding [if you can't buy it, just buy a bag and try it yourself, if it's very salty, scald it with boiling water and rinse it with cold water]

Step 3: prepare pickled pepper with onion, ginger, garlic and chili, cut pickled cabbage into shreds

Step 4: heat the pot, make sure the pot is smoking, pour oil, add onion, ginger and garlic and stir fry until fragrant

Step 5: stir fry for a while

Step 6: put boiling water, boil, put pickled pepper

Step 7: pour some pickled pepper water

Step 8: bring to a boil, simmer for about 15 minutes, add salt, chicken essence and monosodium glutamate

Step 9: bring to a boil, simmer for about 15 minutes, add salt, chicken essence and monosodium glutamate

Step 10: out of the pot put some pepper, OK

Materials required:

Cooked pork tripe: half a piece

Sauerkraut: one pack

Pickled pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Pickled pepper water: right amount

Note: the pot must be burning smoke in the oil, this is my aunt told me, the specific reason is unknown. Anyway, I do as my aunt cooks.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy