Small Tripe with pine nuts
Introduction:
"Recently, I made several kinds of air dried sausage and vermicelli. Today, I saw that there are pine nut belly seasonings on sale, so I decided to challenge them. Ha ha, good result, delicious! It's time to show your face to the guests
Production steps:
Step 1: slice the meat, 3cm wide and 2cm thin.
Step 2: wash the belly and set aside.
Step 3: add all the ingredients except the pine tripe.
Step 4: add the pine tripe seasoning.
Step 5: mix some starch paste with 70-80 ℃ hot water, put other starch and meat seasoning water into the basin and mix well.
Step 6: wash the belly, enlarge it with fists, and fill it with 70-80% meat stuffing.
Step 7: sew with thread or bamboo.
Step 8: boil for 1.2-2 hours
Step 9: the water temperature should not be too high, the fire, cooking every half an hour with a long needle prick belly deflate once, cooking soup into the right amount of salt.
Step 10: take out the tripe and dry it
Step 11: heat the bottom of the pot with tin foil and sugar.
Step 12: put the belly cover on the grate and smoke with sugar for 6-7 minutes
Step 13: take it out and let it cool.
Step 14: finished product drawing
Materials required:
Pine nut tripe seasoning: one pack
Belly: 4
Pork: 3 jin
Sesame oil: 35g
Scallion powder: 50g
Water: 350g
Pine nuts: a little
Salt: 50g
Sugar: 10g
MSG: 15g
Note: exhaust is very important, water temperature 80-90 degrees is better.
Production difficulty: Advanced
Process: boiling
Production time: several hours
Taste: onion
Chinese PinYin : Song Ren Xiao Du
Small Tripe with pine nuts
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