"Shiwan Crispy Tripe", formerly known as "raw stir-fried shredded tripe", is a home-cooked dish in Shiwan, Sanzhang and Daqiao areas in Hengdong County. This dish is spicy and crispy with a long aftertaste.
This dish has been included in the recipes of some major hotels in Hunan and Guangdong for many years. In the Hunan Division of the 2008 National Cooking Competition, he won the gold medal and was included in the 100 Hunan cuisine classics. It is truly crispy Sanxiang.
Shiwan Crispy Dub
By ArnoldoHintz
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Shiwan Crispy Dub
1
Chop the dried yellow tribute pepper with a top knife.
2
Pat the garlic and chop it.
3
Cut the green onions into sections and set aside.
4
Scrape and wash the pork belly with clean water.
5
Dry with a dry cleaning cloth.
6
Cut 0.3cm wide belly silk with twill.
7
Pour dried yellow tribute pepper and garlic into a hot oil pan, add 2 grams of salt, stir-fry until fragrant and remove from the pan.
8
Add 3 grams of salt to the shredded belly, soy sauce, oyster sauce, monosodium glutamate, and rice wine and marinate for a while.
9
Stir fry in hot oil until the belly is rolled up and broken.
10
Immediately after the belly is cut, add the dried yellow tribute pepper, spring onion section, and pepper powder, stir fry evenly, remove from the pan and serve on a plate.Shiwan Crispy Dub Make Tips
1. Technical key: stir-fry the peppers over medium heat and stir-fry the shredded belly over high heat for 1 minute. 2. Hot water cannot be used to wash pork belly. 3. Be sure to dry it with a cleaning cloth. 4. The shredded silk must be twill and uniform in thickness. 5. Taste type: Crispy, fresh, spicy, fragrant