Shredded pork tripe with scallion and mushroom(cong you jin gu ban du si )

Shredded pork tripe with scallion and mushroom

Introduction:

Production steps:

Step 1: shred the pork tripe and green onion separately.

Step 2: wash the Flammulina velutipes, cut off the root and cut into two sections.

Step 3: Boil the Flammulina velutipes with clean water in the pot. Blanch the Flammulina velutipes until it is broken. Remove and control the water. Put the Flammulina velutipes in the pot with the shredded tripe. Sprinkle with shredded scallion and ginger.

Step 4: take a small bowl, add a little salt, soy sauce, sugar, cooking wine, pepper, add half a bowl of water, mix well to make sauce.

Step 5: take another pot and pour about 3 tbsp peanut oil into it. Heat it until the oil begins to smoke. Pour it on the shredded belly with scallion. Then pour the sauce into the pot and boil it. Pour it on the shredded belly. A delicious shredded belly with scallion and mushroom is finished.

Materials required:

Cooked pork tripe: 1 / 4

Flammulina velutipes: 150g

Shredded scallion: right amount

Precautions: 1) because the pork tripe is repeatedly scrubbed with salt several times when washing, the pork tripe will have a little salty taste after cooking. When mixing the sauce, don't put too much salt. 2) Flammulina velutipes put into boiling water blanching time is not too long, so as to maintain crisp taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Cong You Jin Gu Ban Du Si