Pork tripe nourishes the lungs and nourishes the stomach, enriches the qi, relieves deficiency heat, and treats seminal emission. It is a nourishing ingredient in winter.
Adding ginger and garlic to this dish can dispel cold and activate blood circulation. Together with pork belly, this is a tonic delicacy in winter.
Can be eaten by the general population.
Farmhouse tripe slices
By AdellaKihn
Recipe Recommendations
- cooked pork tripe 200 grams
- carrots half a
- coriander 10 grams
- onion appropriate amount
- red pepper appropriate amount
- garlic cloves of 5
- ginger 3 grams
- onion 20 grams
- salt appropriate amount
- soy sauce 20 grams
- vinegar 5 grams
- sugar 2 grams
- chicken essence a little
- sesame oil appropriate amount
- salty and fresh
- mix
- ten minutes
- ordinary
Steps for Farmhouse tripe slices
1
Prepare all the ingredients.
2
Slice cooked pork tripe thinly, slice carrot obliquely, and shred onion and red pepper.
3
Boil the water in the pot, add the carrots, blanch and cool. Set aside.
4
Add onions and blanch them and cool. Set aside.
5
Put the tripe slices, red pepper, onion, and carrot in a large bowl.
6
Add minced garlic and minced ginger in a small bowl.
7
Add salt, soy sauce, sugar, vinegar, and chicken essence and mix well. Let stand for 10 minutes to taste.
8
Wash the coriander and chop it, and cut the green onions into sections.
9
Pour the mixed sauce into a large bowl, add the coriander and spring onions.
10
Add sesame oil.
11
Mix all well and serve.Farmhouse tripe slices Make Tips
I use cooked pork tripe. If it is raw, add onion and ginger cooking wine and cook it for 30 minutes before making it. The mixed side dishes can be left for a little 10 minutes to make them taste better. They will taste better after eating.