Pork tripe soup with white pepper(bai hu jiao zhu du tang )

Pork tripe soup with white pepper

Introduction:

"White pepper has the effect of warming, lowering Qi, anti inflammation and detoxification. In the cold winter, it's good for those with stomach pain and abdominal distension caused by deficiency cold of spleen and stomach. "

Production steps:

Step 1: prepare all the ingredients.

Second step: pork stomach is added three times to add alkaline noodles, vinegar Baijiu, rub and wash.

Step 3: Boil the water in the pot, add cooking wine, blanch the pork tripe and cool it.

Step 4: add appropriate amount of water into the soup pot, add onion, ginger and large ingredients.

Step 5: cut the scalded pork tripe into strips.

Step 6: put the tripe into the soup pot.

Step 7: add the lid and bring to a boil.

Step 8: after boiling, cut off the froth.

Step 9: add white pepper and continue to cook until 40 minutes.

Step 10: slice carrot shoots.

Step 11: pork tripe is cooked, pick out the onion and ginger.

Step 12: add carrots and bamboo shoots.

Step 13: add the washed agaric and continue to cook for 10 minutes.

Step 14: add salt.

Step 15: add Shanghai green.

Step 16: add a little chicken essence.

Step 17: pour in sesame oil.

Step 18: add garlic sprouts.

Step 19: turn on and off the fire.

Materials required:

Pork tripe: one

Carrot: one

Bamboo shoots: 50g

Auricularia auricula: right amount

Shanghai Green: 1

Garlic sprouts: 2

Scallion: right amount

Ginger: right amount

White pepper: 8g

Cooking wine: 15g

Salt: right amount

Chicken essence: a little

Sesame oil: appropriate amount

Large materials: 2

Alkali noodles: appropriate amount

Baijiu: moderate amount

Vinegar: right amount

Note: pork stomach pork, vinegar, Baijiu, repeatedly rubbed and scratched, wash the mucus above, and scald, so as to remove the smell of pork stomach. Pork tripe soup can be cooked over high heat. The soup is white, clear and delicious.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Hu Jiao Zhu Du Tang