Sliced pork tripe(nong jia du pian )

Sliced pork tripe

Introduction:

"Pig's belly is a tonic food in winter, which can nourish the lung and stomach, benefit the middle Qi, relieve deficiency heat, and cure spermatorrhea. This side dish with ginger and garlic can dispel cold and activate blood circulation. It is a tonic dish in winter together with pork tripe. It can be eaten by the general population. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: sliced pork tripe, sliced carrot, sliced onion and red pepper.

Step 3: open the water in the pot, blanch the carrots and set aside.

Step 4: blanch the onion and set aside.

Step 5: put the tripe slices, red pepper, onion and carrot into a large bowl.

Step 6: in a small bowl, add minced garlic and ginger.

Step 7: add salt, soy sauce, sugar, vinegar and chicken essence, mix well and let stand for 10 minutes.

Step 8: wash the coriander and chop it up. Cut the scallion into sections.

Step 9: pour the sauce into a large bowl, add coriander and scallion.

Step 10: add sesame oil.

Step 11: mix well.

Materials required:

Cooked pork tripe: 200g

Carrot: half

10 g coriander

Scallion: right amount

Red pepper: right amount

Garlic: 5

Ginger powder: 3 G

Onion: 20g

Salt: right amount

Soy sauce: 20g

Vinegar: 5g

Sugar: 2G

Chicken essence: a little

Sesame oil: appropriate amount

Note: I use cooked pork tripe. If it is raw, add onion and ginger cooking wine and cook for 30 minutes. Mixed vegetables can be slightly placed for 10 minutes to make it tasty, eating will be better.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Nong Jia Du Pian