Dry fried tripe(gan shao du kuai )

Method of dry baked tripe pieces:

Raw materials for making dry baked tripe pieces:

500g pork tripe, 50g mustard.

Seasoning for making dry baked tripe:

Peanut oil, soy sauce, monosodium glutamate, sauce, vinegar, sugar, sweet wine, sesame oil, soup, red onion, red pepper, pepper powder, ginger, garlic.

Processing steps of dry baked tripe block:

(1) Wash mustard, onion, pepper, ginger and garlic and cut into fine powder; wash and cook pork tripe and cut into oblique pieces.

(2) Heat the oil in the frying pan to - 70% heat, fry the pork tripe, remove the oil from the original pan, add pepper, scallion, ginger, garlic and mustard to stir fry the flavor, then add soy sauce, sweet wine, fresh soup, sugar, cooking wine, monosodium glutamate and tripe, cook appropriate amount of vinegar, heat over low heat until the juice is thick, pour bright oil and sprinkle pepper powder, and then remove.

Characteristics of dry baked tripe:

The color is golden and the texture is soft and crisp.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Shao Du Kuai