Hot belly(huo bao du tou )

Hot belly method:

Raw materials for making hot belly:

400g pork tripe, 50g shuifalan tablet, 30g shuifalan mushroom, 50g pig oil, 3G refined salt, 15g cooking wine, 30g soybean powder, 10g ginger, 10g garlic, 15g scallion, 10g pickled pepper, 2G pepper, 1g monosodium glutamate and 35g fresh soup.

Steps of making hot belly head:

Wash the belly, remove the oil tendon, cut it into diamond shaped pieces with a side length of about 2 cm. Orchid slice and fragrant fungus slice. Add refined salt, monosodium glutamate, pepper, water soybean powder and fresh soup into sauce. Put the frying pan on a high heat, heat the pork oil (about 200 ℃), mix the stomach with refined salt, cooking wine and soybean powder, stir fry in the pan, spread the seeds and turn over the flowers, stir fry the sliced orchid, mushroom, ginger, scallion, garlic and pickled pepper, add the sauce, shake up the pan and serve.

Characteristics of hot belly head:

Beautiful color and shape, tight juice and bright oil, crisp and tender texture, salty, fresh and slightly spicy.

Hot belly

Hot tripe is a famous traditional dish in Sichuan Province. This dish is beautiful in color, tight in juice, bright in oil and crisp in texture. It's salty, fresh and slightly spicy. Wash the belly, remove the oil tendon, cut it into diamond shaped pieces with a side length of about 2 cm. Orchid slice and fragrant fungus slice. Add refined salt, monosodium glutamate, pepper, water soybean powder and fresh soup into sauce.

Introduction to dishes

Dish name

Hot belly

Cuisine

Sichuan cuisine

characteristic

Beautiful color and shape, tight juice, bright oil, crisp and tender texture. It's salty, fresh and slightly spicy.

nutritive value

Pig stomach - also known as pig stomach. It is the stomach of pig. Pork tripe contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and so on. It has the effect of tonifying deficiency and strengthening spleen and stomach

Production process

mixed ingredients

Ingredients: 400g pork tripe, 50g shuifalan tablets and 30g shuifalan mushrooms.

Accessories: 50 grams of pig oil, 3 grams of refined salt, 15 grams of cooking wine, 30 grams of soybean powder, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 10 grams of pickled pepper, 2 grams of pepper, 1 gram of monosodium glutamate, 35 grams of fresh soup.

make

Wash the belly, remove the oil tendon, cut it into diamond shaped pieces with a side length of about 2 cm. Orchid slice and fragrant fungus slice. Add refined salt, monosodium glutamate, pepper, water soybean powder and fresh soup into sauce. Put the frying pan on a high heat, heat the pig oil (about 200 ℃), mix the stomach with refined salt, cooking wine and soybean powder, stir fry in the pan, spread the seeds and turn over the flowers, and then quickly add the orchid slices, mushrooms, ginger, green onion and garlic. Stir fry the pickled chilli, add the sauce, stir well and set on a plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Huo Bao Du Tou