Stir fried tripe(bao chao du tou )

Stir fried tripe

Introduction:

Production steps:

Step 1: scrape the pork belly with running water, then rub it with salt, cooking wine and flour repeatedly, and then tear off the oily gluten in the belly.

Step 2: Chop pickled pepper, pickled ginger and garlic.

Step 3: cut the scallion, celery into small sections, green pepper into small squares.

Step 4: take the part of the belly head, cut it into small squares with a cross knife.

Step 5: marinate with cooking wine, salt, pepper and starch.

Step 6: put the oil in the hot pot and blow it out.

Step 7: take out the oil residue, pour in a little rapeseed oil, when the oil temperature is high, pour in tripe, pepper, pickled pepper, pickled ginger, garlic, Pixian Douban and a little sugar, stir fry the flowers quickly.

Step 8: add green pepper, scallion and celery, sprinkle chicken essence and MSG.

Step 9: a plate of fragrant, spicy, crispy belly can be put out of the pot!

Materials required:

Pork tripe: right amount

Green pepper: right amount

Celery: moderate

Scallion white: moderate

Rapeseed oil: right amount

Pepper: right amount

Sugar: right amount

Pickled pepper: right amount

Soak ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Pixian Douban: moderate

Cooking wine: moderate

Starch: right amount

Chicken essence: appropriate amount

MSG: right amount

Note: 1, belly must be scraped clean. 2. When you fry the tripe, you must fry it very hot. 3. When frying tripe head, the action must be fast, otherwise the taste of tripe head will not be crisp.

Production difficulty: ordinary

Technology: explosion

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Bao Chao Du Tou