The practice of wool belly silk soup is homely, and how to make hairy belly soup

Cuisine and efficacy: Qi replenishment recipe Indigestion recipe Deficiency and health nourishment recipe Spleen appetizing recipe Process: Cooking ingredients for boiling lamb tripe shredded soup:

Ingredients: 500 grams of lamb tripe Accessories: 200 grams of carrots Seasoning:

5 grams of shallots, 5 grams of ginger, 3 grams of starch (corn), 5 grams of sesame oil, 8 grams of salt, 3 grams of monosodium glutamate, and the preparation of shredded lamb tripe soup: 1

Step 1 Cuisine and efficacy: Qi replenishment recipe Indigestion recipe Deficiency and health nutrition recipe Spleen and appetizing recipe Process: Ingredients for cooking lamb tripe shredded soup:

Ingredients: 500 grams of lamb tripe.

Excipients: 200 grams of carrots.

Seasoning: 5 grams of shallots, 5 grams of ginger, 3 grams of starch (corn), 5 grams of sesame oil, 8 grams of salt, 3 grams of monosodium glutamate.

Preparation of shredded lamb tripe soup:

1.Shred the cooked lamb tripe.

2.Wash the carrots and cut them into shreds.

3.Sit in a pot, put water to boil, blanch the shredded belly and carrots, remove and drain the water.

4.Sit in a pot, add a little sesame oil to heat, put in the fried pot with chopped green onion and minced ginger, and add soup.

5.Add shredded belly, shredded carrots, and refined salt to a boil, skim off the foam.

6.Put monosodium glutamate, thicken with wet starch, and put the soup pot out of the pot. Health Tips.

1.Lamb tripe silk soup is based on the main ingredient of lamb tripe that replenishes deficiency and strengthens the spleen and stomach, and is accompanied by carrots that are in harmony with the lower qi, good for the chest and diaphragm, soothing the five internal organs, and making people healthy to eat.

2.It is suitable for people with weak spleen and stomach.

3.Healthy people's food can strengthen the stomach and promote digestion.

1. To make brine: use 75 grams of oil, heat it in a pot, add Wu Bo into the bean paste and stir-fry it to make a wide crisp, add ginger, five spices, and Sichuan pepper to fry it quickly, and add it to the beef broth. After boiling, put it in the hot pot and bring it to a boil on the fire, put the above seasonings except refined salt into the pot together, put them on the fire and boil for about 10 minutes, put the above seasonings except refined salt into the pot together, put them on medium heat and boil for about 10 minutes, and remove the foam.

When eating, turn up the heat and salt according to the taste of the diner.

2. Slices of raw slices: There are a lot of sundries attached to the hairy belly and the thousand leaf belly, which must be cleaned. Before washing, shake off the sundries on the belly, spread it on the board, stretch the belly leaf layer by layer, and then wash it repeatedly with cold water until there is no grass smell, cut off the "belly edge" of the belly door circle, tear off the oily skin of the bottom plate, and cut off the line with a large leaf and a small leaf.

Then straighten out each leaf, cut it into slices about centimeters wide, and float it in cold water. Beef liver, beef loin and meat, whether it is pork or beef (back meat, plum head), should be sliced into ** (should not be cut), the thinner the slice, the better, but also a little bigger. Chicken and duck blood is tightly formed into blood Wang (heated and coagulated), and cut into a ** about two fingers long and wide and cm thick.

After chopping the eel, the head is removed, the bones are removed, and the internal organs are removed, and the eel is cut horizontally into a length of about 4 cm. Cut the green onion and garlic sprouts into 6-9 cm long knots. The lotus white socks are bright and clean, and the leaves are torn into long pieces.

Pea seedlings remove the old stems and take the tender tips. Wash the enoki mushrooms and straighten them out. Peel the lettuce and cut it into strips and arrange it.

Divide the above ingredients into plates and surround the hot pot.

Hot hairy tripe ingredients: 200 grams of hairy belly, 20 grams of green pepper, 5 grams of ginger and garlic. Excipients: 2 grams of Sichuan pepper, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of sauce; , 1 gram of sesame oil, 5 grams of sugar, 5 grams of water starch, 5 grams of dried chili peppers, and an appropriate amount of fresh soup.

Detailed method of hot hairy belly:

1. Change the hairy belly into 5 cm squares, blanch until it is stiff and broken, take it out for later use, cut the green pepper into a hob, fry it in the pot and shovel it up for later use; Dried chili pepper cut into centimeter pieces, ginger and garlic slices.

2. Mix salt, monosodium glutamate, soy sauce, sesame oil, white sugar, water starch and fresh soup into a sauce for later use.

3. Put the salad oil into the pot, fry the dry peppers and peppercorns when it is hot, and then fry the hairy belly, ginger slices, garlic slices and green peppers to fry the fragrance, cook the sauce, and start the pot when the juice is dry.

Ingredients: 200g lamb tripe, 5 garlic seeds, half an onion, 15 peppercorns, 15 white peppercorns, appropriate amount of salt, a little coriander.

Steps: 1. Wash the lamb tripe, boil it in cold water, remove it and cut it into shreds.

2. Prepare the ingredients.

3. Boil boiling water in a cast iron pot or clay pot and put it in the seasoning package, put in the shredded lamb tripe, turn to low heat and simmer after boiling, stew until the lamb belly is rotten, add salt to taste, cut the coriander and sprinkle it to complete.

4. Finished product. <>

The main ingredients are wide: 200 grams of pork belly and 150 grams of shiitake mushrooms.

Excipients: 15 ml of peanut oil, 15 ml of oyster sauce, 20 grams of green pepper, 20 grams of carrots, 10 grams of garlic.

Steps: 1. The pork belly is cooked, cut into slices, and the shiitake mushrooms are blanched with water.

2. Heat oil in a pan and stir-fry garlic slices until fragrant.

3. Add the pork belly and stir-fry a few sparrows.

4. Add the shiitake mushrooms and stir-fry a few times.

5. Add the oyster sauce.

6. Add the carrots.

7. Add the green peppers.

8. Stir-fry a few times.

9. Stir well.

Ingredients: 200 grams of pork belly, 150 grams of shiitake mushrooms. Excipients: 15 ml of peanut oil, 15 ml of oyster sauce, 20 grams of green pepper, 20 grams of carrots, 10 grams of garlic.

Steps: 1. Prepare the ingredients: The pork belly is cooked, cut into slices, and the shiitake mushrooms are blanched with water.

2. Heat oil in a pan and stir-fry garlic slices until fragrant.

3. Add the pork belly and stir-fry a few times.

4. Add the shiitake mushrooms and stir-fry a few times.

5. Add the oyster sauce.

6. Put in the carrot god for a few minutes.

7. Add the green peppers.

8. Stir-fry a few times.

9. Stir well. Wandering land.

10. A delicious home-cooked dish.