A sour cow belly

By VicentaLakin

A sour cow belly
I've tasted it in a private room a few days ago. It tastes sour, it's hot, it's really good for the summer. I tried to make it for them because I wanted to

Recipe Recommendations

  • tripe 300g
  • soybean sprouts 500G
  • Huangtan pickled cabbage 300g
  • pickled pepper of 10
  • rice pepper one
  • ginger 4 tablets
  • pepper a little
  • salt a little
  • cooking wine a little
  • chives a little

Steps for A sour cow belly

  • 1
    One pepper, ten slices of pepper, and a ginger to put in a small bowl
  • 2
    The soybean sprouts are put on the side, oiled in the pot, then rinsed in the ginger, and the soybean sprouts are added to the salt with a tea spoon, and the soybean sprouts become softer, off the fire sauce。
  • 3
    The cow's belly is slashed and placed in the plate, a little water in the pot is burned, a little ginger, a little wine, and the cow's belly is boiled in the water for two or three minutes。
  • 4
    The sour dish comes out with two pieces of fresh water, two or three times, then squeezes the water dry, and it's normal for our family to eat bigger, so it's cut, depending on the population, more so。
  • 5
    When the hot pot is lit, a small precipitine is blown out of the precipitine and the precipitine is extracted。
  • 6
    The peppers and ginger peppers that were ready before we joined
  • 7
    Two minutes to get the sour sauce ready
  • 8
    Put it in the cow's belly, make it white, add salt and two tea spoons and pour some pepper in the pepper bottle. It's more delicious out of the yogurt cow。
  • 9
    Two or three more minutes to get the bean sprouts fired
  • 10
    Two bowls of cold water, the water without all the food, and then it'll burn on the top and turn into a firecracker for about 15 minutes. Because the sour dish itself tastes salty, the salt is added to its own taste, not to add more, and the soup tastes more and more。
  • 11
    Put a plate in the onion and put it on the table

    • A sour cow belly Make Tips

    Bean sprouts have to be longer because my kids are more interested in this dish, so if we have less, we can just cut the mains properly

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