A classic cold dish of Sichuan style(jing dian chuan wei liang cai jiang zhi du pian )

A classic cold dish of Sichuan style

Introduction:

"When I eat in Sichuan, cold dishes are what I have to order. They are full of flavor but not greasy. Especially in the summer evening, with a glass of ice beer, this is a typical Sichuan life. There are many famous cold dishes, some of which are always full of people. Bangbang chicken, white meat with mashed garlic, rabbit in cold sauce... Every one of them makes me want to go back and have a good time. Sichuan cuisine is full of flavors. Not all dishes are full of peppers. Ginger juice is just like that. Simple seasoning, but just right to present the delicious pork tripe, avoid its coquettish taste, even I don't like to eat pork tripe roommates also praise it. When cold dishes are thin, they are not even. Pork tripe is a relatively difficult food to deal with. The treatment of pork tripe largely determines the taste of this dish. It must be washed and boiled thoroughly without Sao flavor. "

Production steps:

Step 1: rub the pork tripe with coarse salt and white vinegar repeatedly until there is no mucus on the surface.

Step 2: wash the pork tripe and boil it in a cold water pan.

Step 3: after boiling, boil until the surface of pork belly solidifies without mucus.

Step 4: remove the fat, white tendons and impurities from the pork tripe.

Step 5: re boil a pot of water, add pork tripe, salt, ginger, green onion, garlic, pepper, white pepper. Bring to a boil, remove the surface froth, cook over high heat for 30 minutes, turn off the heat, leave the pan untouched and put on the stove until cool.

Step 6: take 200 grams of pork tripe and cut it into pieces obliquely.

Step 7: mix the seasoning ginger powder, soy sauce, salt, monosodium glutamate, vinegar and pork tripe soup well, and pour them on the top.

Materials required:

Pork tripe: one

Ginger: 5 pieces

Garlic: one

Onion: a section

Chinese prickly ash: 10

Crude salt: 20g

White vinegar: 20 ml

White pepper: 5g

Salt: 5g

Ginger powder: 15g

Soy sauce: 2G

MSG: one gram

Vinegar: 15g

Sesame oil: 5g

Pork tripe soup: 50g

Note: 1, will add pepper soup to go fishy is a very common method in Sichuan, the effect is very obvious, if you do not like can not add. 2. It's best to turn off the fire and put it on the stove for one night to make the pork tripe fully tasty. 3. Pork tripe soup can be replaced by cold soup, but it must be cold. It can be mixed well without cold water and chicken powder.

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jing Dian Chuan Wei Liang Cai Jiang Zhi Du Pian