[classic Hengdong cuisine] "Shiwan crispy tripe" -- Sanxiang Xianglei

[classic Hengdong cuisine] "Shiwan crispy tripe" -- Sanxiang Xianglei

Introduction:

"Shiwan crispy tripe", formerly known as "raw fried tripe silk", is a home-made dish in Shiwan, sanzhang and Daqiao areas of Hengdong County. This dish is spicy, crisp and has a long aftertaste. This dish has been listed in the menu of some hotels in Hunan and Guangdong for many years. In the 2008 national cooking competition in Hunan Province, he won the gold medal and was listed as one of the 100 classic Hunan dishes, which is really Xiangcui Sanxiang. "

Production steps:

Step 1: dry yellow pepper top knife chopped section.

Step 2: chop the garlic.

Step 3: cut the scallion into sections for later use.

Step 4: clean the pork tripe with clean water.

Step 5: dry with a dry cleaning cloth.

Step 6: cut 0.3cm wide belly silk with twill.

Step 7: dry yellow pepper and garlic, add 2 grams of salt into hot oil pan, stir fry until fragrant.

Step 8: add 3 grams of salt, soy sauce, oyster sauce, monosodium glutamate, rice wine and marinate for a while.

Step 9: stir fry in hot oil until the shredded tripe is rolled up.

Step 10: after the shredded tripe is cut, immediately pour in the dried Huanggong pepper, scallion and pepper powder, stir fry them evenly, and put them on the plate.

Materials required:

Fresh pork tripe: 400g

Dried yellow pepper: 15g

Garlic: 20g

Scallion: 6 g

Lard: 80g

Salt: 5g

Rice wine: 10g

Oyster sauce: 3 G

Soy sauce: 1g

MSG: 1g

Pepper: 1g

Precautions: 1. Key technology: stir fry pepper in medium heat, stir fry shredded tripe in high heat, 1 minute. 2. You can't use hot water to wash pork tripe. 3. Be sure to dry it with a clean cloth. 4. Cutting must be twill and uniform in thickness. 5. Taste type: crisp, fresh, spicy and fragrant

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: slightly spicy