Beef tripe with chili(la jiao niu du )

Beef tripe with chili

Introduction:

"Tonifying deficiency is beneficial to spleen and stomach. It can regulate the deficiency of Qi and blood, thirst and wind vertigo after illness. "

Production steps:

Step 1: put the prepared tripe slices on a platter for standby. First, blanch the tripe with the hot water boiled in the pot. Then, take out the tripe and blanch it in cold water. This will make the tripe taste full and fragrant.

Step 2: when the pot is hot, pour the oil into the pot. After the oil is hot, put the green onion, ginger, garlic and pepper into the pot and stir fry. Then put the beef tripe into the pot and stir fry over high heat. Then pour in the yellow rice wine and stir fry twice. Cover the pot. After more than ten seconds, the white gas will overflow from the pot. At this time, the yellow rice wine is full of flavor. Open the pot and add soy sauce (according to the taste), Stir fry for two times, then put in monosodium glutamate and salt, you can get out of the pot, the operation must be quick fire fry, so that the tripe in the pot fully and evenly heated, the taste will be fresh and refreshing.

Materials required:

Tripe: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Green pepper: right amount

Oil: right amount

Yellow rice wine: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: this dish pays attention to the control of the heat, the operation should pay attention to the details, the selection of pepper must be hot enough, otherwise there will be a lack of taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : La Jiao Niu Du