Sichuan cuisine NO.3: Braised tripe with garlic
Introduction:
"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. It is suitable for people with deficiency of Qi and blood and thin body."
Production steps:
Step 1: wash pork tripe, add water, onion, ginger and cooking wine, cook and remove.
Step 2: cut pork tripe into thick strips, green peppers and carrots.
Step 3: pour vegetable oil into the frying spoon, heat up the oil and stir fry the garlic granules to get the fragrance.
Step 4: put the garlic aside, pour in the onion and ginger and stir fry until fragrant.
Step 5: add clear soup.
Step 6: add the tripe.
Step 7: add salt, cooking wine, pepper, sugar and soy sauce, bring to a boil over high heat and turn to low heat for about 20 minutes.
Step 8: when the soup is almost finished, add green pepper slices and carrots, stir well, add chicken essence to taste.
Step 9: thicken with starch, drizzle with garlic oil and sprinkle with chopped green onion.
Materials required:
Pork tripe: 1
Garlic: 1 head
Green pepper: right amount
Carrot: right amount
Onion and ginger powder: appropriate amount
Cooking wine: 1 tablespoon
Clear soup: proper amount
Starch: appropriate amount
Pepper: 1 teaspoon
Salt: 1 teaspoon
Chicken essence: 1 teaspoon
Soy sauce: 1 teaspoon
Sugar: a little
Garlic oil: right amount
Note: when cooking pork tripe, you can put more green onion and ginger, and if you can buy parsley, peppers and celery head, you can also put them in boiling water, which can help pork tripe restore its palatable taste. More garlic is better.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: garlic
Chinese PinYin : Chuan Cai Bu La Chuan Cai Zhi San Da Suan Shao Du Tiao
Sichuan cuisine NO.3: Braised tripe with garlic
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