Stewed potatoes with mutton tripe

I have rarely cooked this kind of food since summer, and my stomach is always uncomfortable due to the cold. Taking advantage of the fact that it was often cloudy and rainy these days, I quickly made this hot dish that was still enjoyable to eat. It was quite comfortable to eat it while holding it in my hand... In the past, I used to make it only with mutton tripe. This time, I listened to the boss's suggestion and added less mutton head meat, and it felt good, and the taste was full of richness. Looking at the white and thick soup made, I felt so satisfied ~~~~~

Recipe Recommendations

mutton head meat 100 grams
potatoes one
onion half a
Jiang a
garlic four-petal
dried red pepper two
cooking wine 50 grams
soy sauce appropriate amount
salt appropriate amount
sugar appropriate amount
chicken essence appropriate amount

other
stewed
three-quarters of an hour
ordinary

Steps for Stewed potatoes with mutton tripe

Prepare various materials.

Add water to the soup pot, wait until the water boils, add half of the sliced onions and ginger.

When the water in the pan smells like onions, add the mutton tripe and the head meat, add cooking wine, cook for about 2 minutes, and remove the mutton tripe to control the moisture. This is mainly to remove the mutton smell of sheep and excess oil.

Chop the remaining onions, ginger, and garlic finely for later use.

Heat the oil in a wok, add the onions, ginger, and garlic and saute until fragrant.

Add the blanched mutton tripe and head meat, stir-fry slightly, add cooking wine and soy sauce, stir-fry until fragrant, add water.

Make sure you add enough water. After boiling for almost 5 minutes, the soup is still very clear.

After 20 minutes, the soup turned white and became much thicker. Now you can add appropriate amount of salt, sugar, and chicken essence to taste.

Add the chopped potato chips and continue to cook until the potatoes are crisp and you are done!!!