Stewed shredded tripe with rotten garlic(lan suan hui du si )

Stewed shredded tripe with rotten garlic

Introduction:

"Today, we use the method of making old Beijing fried liver to make a stewed dish, which is called" stewed shredded tripe with rotten garlic ". This dish tastes similar to the fried liver in Beijing. It's both delicious and simple. The main methods of stewing shredded tripe with rotten garlic are as follows

Production steps:

Step 1: shred the tripe and blanch it.

Step 2: Boil the dry soy sauce with a little water.

Step 3: stir fry star anise with a little oil in the pan, stir fry the star anise with minced ginger and half garlic until fragrant.

Step 4: stir fry the sauce.

Step 5: stir fry the soy sauce until it is dry. Add Shaojiu and soy sauce and stir well.

Step 6: then pour in some boiling water.

Step 7: bring the soup to a boil for 5 minutes and remove the star anise.

Step 8: pour in the shredded tripe and cook until soft and rotten.

Step 9: finally, use a little monosodium glutamate to make it fresh.

Step 10: put monosodium glutamate and thicken with starch.

Step 11: after the sauce is gelatinized, sprinkle in the other half of the garlic, turn off the heat and stir well.

Step 12: this old Beijing fried garlic stewed tripe is ready.

Materials required:

Tripe: 120g (a small piece cooked)

Minced garlic: 35g

Minced ginger: 5g

Star anise: 2 pieces

Soy sauce: 15g

Fresh soy sauce: 20g

MSG: 1g

Shaojiu: 15g

Cooking oil: 15g

Water: moderate

Mung bean water starch: right amount

Note: this dish features: golden red color, rich garlic flavor, smooth and tender belly, delicious taste. Warm tips: 1. After buying the raw tripe, be sure to deal with it in advance. First, tear off the fat from the tripe, and then rub it with rice vinegar, salt and starch for 10 minutes, and then rinse it repeatedly with clean water. Operate twice according to this method. Blanch the cleaned tripe, then put it into a pressure cooker, put pepper, star anise, cinnamon, grass fruit, onion, ginger, Shaoxing wine and water in it, stew it with high pressure stew for 30 minutes, take it out, cool it in the air and divide it into pieces of appropriate size, then refrigerate it. You can take it with you when you use it. It can be used to make spicy shredded tripe, stewed tripe, stir fried tripe with soy sauce and pepper, fried tripe with coriander, etc. 2. It's better to make stewed tripe silk with strong taste, which can remove the fishy smell and peculiar smell of tripe. Although it's cooked tripe, it's better to blanch it again when using it, which is both sanitary and delicious. This private dish with the old Beijing flavor "rotten garlic stewed tripe silk" is ready for your reference!

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Lan Suan Hui Du Si