Pork tripe with celery
By VilmaNolan
My son likes to eat pork tripe, but many times it is sold outside, it feels that it is not cleaned enough and it is spicy. He can only crave it. If he wants to eat it, he can only do it himself. The taste is in line with his family's taste, and he can eat it with peace of mind.
Recipe Recommendations
- pork tripe one
- celery 3-4 sheet
- carrots 1 piece
- oil 1 tablespoon
- oyster sauce 1 tablespoon
- ginger slices 2 tablets
- onion 1 piece
- garlic 2 capsules
- sugar 1.5 teaspoon
- salt 1 teaspoon
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- pepper appropriate amount
- cinnamon appropriate amount
- cumin appropriate amount
- octagonal appropriate amount
- stewed bun 1 small package
Steps for Pork tripe with celery
1
Rinse the pork belly with hot water, scrape off the mucus on the surface, and rub and wash it repeatedly with oil, corn flour, and salt 4-5 times until there is no peculiar smell. (The pork tripe I sell here has been cut off and washed relatively cleanly, so it is easy to clean.)
2
Blanch the cleaned pork belly in boiling water and blanch it.
3
Put water in a small soup pot, add the brine materials to boil.
4
Add the pork belly and bring to a boil again, turn to low heat and cook for 2-3 hours.
5
It would be nice if you could easily insert it with chopsticks.
6
Pick up the pork belly, let cool, and cut into small strips for later use.
7
Peel the carrot and cut it into small strips, and cut the green onions into sections.
8
Tear off the thick silk of celery and cut into small strips.
9
Heat the oil pan and saute the scallion and ginger slices until fragrant.
10
Add carrots and stir-fry until slightly soft.
11
Add celery and stir-fry until it breaks raw.
12
Add pork tripe and spring onion segments and stir-fry well.
13
Add oyster sauce and season with sugar.
14
Make your own food with confidence.