How to make tripe hot pot, how to make spicy tripe hot pot

Hello, you can take a look at this on Kuaishou and Douyin, because if you ask a question on this knowledge, it's just a simple text, it's not so easy to describe, with all kinds of **You don't know, you can search on Kuaishou and Douyin to check this** It will look better, so it will be more convenient.

Tripe hot pot is a traditional famous dish in Sichuan, Chongqing and other places. Chongqing snacks in the region. [1] Beef tripe is the main ingredient, accompanied by beef liver, beef loin, yellow beef back fillet and other dishes, which are eaten by the eaters. It is characterized by a heavy taste.

Main ingredient. Beef tripe, beef liver.

Classify. Chinese cuisine, Sichuan cuisine.

Taste. Beef tripe is the main ingredient, accompanied by beef liver, beef loin, yellow beef back fillet and other dishes, which are eaten by the eaters. It is characterized by a heavy and spicy taste, a thick and fresh soup, and is suitable for all seasons.

Tripe hot pot. Hot pot has a long history in China, and Chongqing hairy belly hot pot in Sichuan originated earlier, and by the middle of the Qing Dynasty, it had become popular in the city.

Raw material. 250 grams of beef hairy tripe, 100 grams of beef liver, 100 grams of beef loin, 150 grams of yellow beef back fillet meat, 100 grams of beef spinal cord, fresh vegetables, 300 grams of butter, bean paste, minced ginger, chili pepper, Sichuan pepper, cooking wine, tempeh, mash juice, refined salt.

Method. Take the tripe, shake off the sundries, spread it on the case, straighten out the layers of the belly leaves, and then wash it repeatedly with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oil skin at the bottom (without the side of the belly leaf), take a large leaf and a small leaf as a connection, cut it off along the line, and then straighten out and flatten each leaf, cut it into slices, and float it up with cool water. Beef liver, beef loin, and yellow beef back fillet are all cut into large thin slices.

Cut the green onion and green garlic sprouts into large thin slices. Cut the green onion and green garlic sprouts into 6 cm long pieces. Fresh vegetables (lotus white, celery, cabbage white, and pea seedlings are acceptable) are washed with water and torn into long pieces.

Put the wok on medium heat, boil the butter until it is 6 hot, put in the chopped bean paste and fry the crispy, add the minced ginger, chili pepper and pepper to fry until fragrant, add the beef broth kilogram and boil, put it in the casserole, put it on the fire, put in the cooking wine, black bean sauce (chopped), mash juice, boil to taste, skim off the foam (do not skim off the oil slick), and become a hot pot marinade. [2] When eating, bring the hot pot marinade to a boil. When served, the beef spinal cord can be put into the hot pot first, and the other meat and vegetable lettuce slices are put into a small plate and served at the same time as refined salt and butter.

Meat and vegetable raw materials are scalded as you eat, and refined salt and butter are added in an appropriate amount according to the flavor of the soup, and a plate of sesame oil is prepared for each eater when served.

Spicy tripe hot pot not only tastes fresh and spicy, but also has the function of complementing deficiency and strengthening the spleen and stomach, it is a hot pot that many people must order for a dinner in a hot pot restaurant, if you want to try to make spicy tripe hot pot at home, the key difficulty lies in the grasp of the tripe with different degrees of familiarity

Ingredients: 500 grams of tripe, 5 shiitake mushrooms, 4 green onions, 2 red peppers, an appropriate amount of dried chili peppers, 1 piece of ginger, an appropriate amount of garlic cloves, 1 coriander, an appropriate amount of oil, an appropriate amount of salt, 1 spoon of dark soy sauce, an appropriate amount of chicken essence, and an appropriate amount of broth.

Method: 1. Cut the tripe into strips, cut the mushrooms into pieces, and other slices, and put them on a plate for later use.

2. Heat the pan with cold oil, and when the oil is hot, add the green onion, ginger, garlic and red pepper to burst the fragrance.

3. After the fragrance comes out, add the shiitake mushrooms and continue to stir-fry, about 1 minute later, add the tripe and stir-fry.

4. Stir-fry for a few minutes, add dark soy sauce to color, wait for the tripe to color evenly, then add the stock (if there is no stock, you can add water) and bring to a boil.

5. After boiling, add chicken essence to taste, then sprinkle with dried chili pepper and coriander to taste, and finally pour hot oil.

If the tripe itself is cooked, it doesn't need to be cooked for too long, if the tripe is raw, it needs a little more time to cook, no stock can be replaced with water, if there is a stock, the tripe can be made more flavorful according to their actual situation, if the taste is spicy, you can add Pixian bean paste or chili sauce in the process of stir-frying, according to personal taste and taste preference for tripe.

Hope it helps!

Here's how to make hot pot from tripe:

God talk 1, take the tripe, shake off the sundries, and spread it on the case;

2. Straighten out the layers of belly leaves, and then wash them repeatedly with water until there is no black, noisy, blind, hail film and grass smell;

3. Cut off the edge of the belly door, tear off the oily skin of the side without belly lobes at the bottom, and cut off a large leaf and a small leaf in a row, along the lines;

4. Straighten out and flatten each leaf, blanch the cut slices with boiling water until they are medium-cooked, and pick them up for later use in the hoisting hot pot.

Ingredients: 1 piece of tripe, 1 small handful of okra, 2 slices of minced ginger and garlic, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 red peppers, 2 star anise, 1 spoon of high liquor, 1 cinnamon, 1 bay leaf, 1 teaspoon of Sichuan pepper, appropriate amount of oil and salt.

Steps: Hall Bi.

1. Put the tripe in a pressure cooker.

2. Add 2 tablespoons of dark soy sauce and a pinch of salt.

3. Bring to a boil on high heat, turn to low heat and simmer for 15 minutes after the air pressure valve is called.

4. Boil boiling water.

5. Heat the pan with cold oil.

6. Add the shredded tripe and stir-fry.

7. Add a little cooking wine and light soy sauce and stir-fry to color.

8. Add the blanched okra and stir-fry.

9. After stir-frying a few times, add an appropriate amount of salt to taste.

10. Finished product.

Chilled tripe. Material:

500g of Niuqiao Chewy Belly, 2 spoons of light soy sauce, 2 spoons of vanilla vinegar, 1 spoon of sesame oil, appropriate amount of garlic, appropriate amount of millet spicy, appropriate amount of white sesame seeds, appropriate amount of salt, appropriate amount of coriander, and 1 spoonful of Sichuan pepper oil.

Production process:1Prepare the ingredients.

2.Clean the tripe and cut into shreds.

3.Cucumber shredded.

4.Mince the garlic.

5.Coriander finely chopped.

6.Millet spicy cut into shreds.

7.Put the tripe in a large bowl, minced garlic, shredded cucumber, spicy millet, and coriander.

8.Add the oyster sauce.

9.Light soy sauce.

10.Add vanilla vinegar.

11.Sichuan pepper oil.

12.Sesame oil.

13.Add salt and mix well.