Stewed pork tripe in rice sauce

Recipe Recommendations

• pork tripe one
• Jiang 1 small piece
• onion 2 pieces
• ice water appropriate amount
• white vinegar 1 tablespoon
• salt 1 tablespoon
• flour 2 tablespoons
• sour brine 11 bottles

• salty and fresh
• cook
• several hours
• simple

Steps for Stewed pork tripe in rice sauce

1

Rinse the pork belly with running water, cut off the outer layer of oil, place it in a basin, grab it with salt and white vinegar, and marinate for about 5 minutes. (The pork tripe I sell here has been cleaned and cut open, so you can just grab it and wash it after you come back.)

2

Then add 2 tablespoons of flour and continue to rub, marinate for another 5 minutes, rub the pork belly repeatedly with both hands, and then rinse with water.

3

The washed pork belly is very clean, free of impurities and peculiar smell.

4

Slice ginger and tie green onions.

5

Put the washed pork belly, ginger slices, and onion knots into a pot, and add water to flood the pork belly.

6

Bring to a boil, turn to low heat and cook for about 1 hour. You can easily pierce the pork belly with chopsticks.

7

Pick up the cooked pork belly, soak it in ice water to cool.

8

Take a sealed container, pour in the gravy, add the pork belly, and marinate in the refrigerator for at least 3 hours. (If it is a whole pork belly, cut it in half first, and then marinate it to taste inside and outside.)

9

When eating, cut into small pieces.

10

Simple and delicious.

Stewed pork tripe in rice sauce Make Tips

Recipe Categories

• hot dishes
• home cooking
• Elderly recipes
• Summer recipes