Five steps to clean pork tripe(wu bu qing song qing xi zhu du )

Five steps to clean pork tripe

Introduction:

"Pork tripe is delicious, but it's hard to clean and remove the strange smell. When rice bud made pork tripe last time, he found a very fast and labor-saving way to clean it. I'd like to share it with you. The general summary is divided into five steps: 1. Cleaning. 2. Blanch water. 3. Remove grease. 4. Rub. 5. Rinse. If there is any improper place, please forgive me, rice bud level is limited

Production steps:

Step 1: wash the mucus on the surface of the fresh pork tripe with water.

Step 2: put 1000 ml of water in a frying pan or soup pot, bring to a boil, and put the pork tripe in.

Step 3: Boil the water for 2-3 minutes and turn off the heat.

Step 4: take out the pork tripe with a colander, put it into a basin, and flush it with water. If the surface is not hot, pick up the pork tripe, pour out the hot water inside, and then rinse it for 20 seconds.

Step 5: remove the yellow film on the pork belly just now. It's very easy to remove after boiling.

Step 6: cut off the grease with scissors.

Step 7: turn the pork tripe into a large porcelain bowl, add salt and white vinegar, rub the pork tripe with hands, stick the white vinegar and salt to each place, and continue to rub for 1-2 minutes.

Step 8: then turn it over and do the same as in the previous step.

Step 9: rub the pork tripe, then put it into the basin, and rinse it with flowing water for about 20 seconds!

Materials required:

Pork tripe: one

Water: 1000 ml

Wash basin: one

Wok or soup pot: one

Big spoon: one

Kitchen Scissors: 1

Big porcelain bowl: one

White vinegar: 3 tablespoons

Salt: 2 tablespoons

Note: my family eat pork tripe, is generally stew, there is fried or brine. If stew, usually with cuttlefish stew, usually with ribs or duck. If you stir fry, you should add Baijiu, very fragrant. If it's stewed, it's usually back to the pot and stir fried with pepper. For example, the "Douchi spicy sauce spicy pork tripe" I made before is my typical practice. The most basic marinated ingredients in my family are: 3 pieces of fragrant leaves, 1 small handful of fennel, 1 small handful of prickly ash, 3 star anise, 2 small pieces of cinnamon, proper amount of dry pepper, 1 garlic, 2 ginger, 2 teaspoons cooking wine, 1 teaspoon raw soy sauce, 2 teaspoons seasoned soy sauce. Because you want to go back to the frying pan, you usually don't put salt and chicken essence.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: other

Chinese PinYin : Wu Bu Qing Song Qing Xi Zhu Du