Chicken stuffed with tripe

Recipe Recommendations

• pork tripe one
• chicken a
• ginger appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• oyster sauce appropriate amount
• edible oil appropriate amount
• octagonal 2 capsules
• cinnamon a short
• pepper appropriate amount
• geranyl 3 photos

• original
• steamed
• ten minutes
• ordinary

Steps for Chicken stuffed with tripe

1

The pork tripe bought from the vegetable market must first be cleaned up with the dirty things inside. When washing, add some salt and flour in and grab it, and then rinse it with water. Put the cleaned pork belly in the pot and blanch it in water. At the same time, add some cooking wine and ginger to remove the fishy smell. It will take about 2 to 3 minutes to pick it up and dry it to cool.

2

Put a proper amount of edible oil into the pan, add a proper amount of pepper and stir-fry to create the fragrance, remove the pepper, and add a proper amount of ginger, a small piece of cinnamon, 1 star anise, 3 pieces of cinnamon leaves, and a few grains of sand ginger after the oil is heated. After frying to create the fragrance, add a proper amount of cooking wine, salt, oyster sauce, and soy sauce, and stir-fry the chicken pieces to create the fragrance. Stir fry until 6.7 ripe, because it will have to be steamed later.

3

Put the fried chicken nuggets into the pork belly, together with the juice from the fried chicken. After putting everything away, seal the opening with a toothpick or thread (I use a toothpick) and place it in a pan to steam. The pressure cooker takes about 10 minutes (turn high to medium heat).

4

Steamed it out of the pan. When it is out of the pan, there will be a lot of soup overflowing on the plate. I poured it into the bowl.

5

Cut open the belly, and the delicious soup overflowing... Let's eat.

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