Stewed pork tripe(lu shui zhu du )

Stewed pork tripe

Introduction:

Production steps:

Step 1: prepare 1 portion of flour.

Step 2: prepare a bowl of vinegar.

Step 3: prepare 1 portion of bittern, 1 bowl of soy sauce and 60g sugar.

Step 4: cut several pieces of ginger into large pieces, appropriate amount of fragrant leaves and 10 cloves.

Step 3: pork belly.

Step 6: put the pork belly into the pot.

Step 7: add vinegar and flour to the bowl.

Step 8: wash the inside and outside of the pork belly with vinegar and flour by hand.

Step 9: rinse the rinsed pork tripe with running water.

Step 10: rinse off the excess fat in your belly.

Step 11: bring the water to a boil.

Step 12: bring the water to a boil and boil the pork tripe for 10 minutes.

Step 13: put the cooked pork tripe into cold water to cool, and then rinse it.

Step 14: put the pork tripe into the pot.

Step 15: put all the spices in the pot.

Step 16: add the bittern, soy sauce and sugar into the pot.

Step 17: add 2 bowls of water to the pan and fire.

The eighteenth step: Boil the pot and simmer for 15 minutes, then heat the brine for 3 hours.

Step 19: always turn the pork belly to make it evenly colored.

Step 20: turn off the fire after 3 hours, and continue to soak in the brine for one night to make it more delicious.

Materials required:

Pork tripe: 3

Ginger: several pieces

Marinade: 1 portion

Soy sauce: 1 bowl

Sugar: 60g

Fragrant leaves: appropriate amount

Cloves: 10

Flour: 1 portion

Vinegar: 1 bowl

Note: pork tripe with flour and vinegar constantly scrub, not only clean, but also no odor.

Production difficulty: Advanced

Process: brine

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Lu Shui Zhu Du