When eating in Sichuan, I must order cold dishes. They are full of taste but not greasy, especially on summer evenings, paired with a glass of cold beer. This is typical Sichuan life.
There are many famous cold dishes, and some of the more well-known cold dish stalls are always full of people. Bang bang chicken, white pork with garlic, diced rabbit salad... Every one makes me want to go back and eat it.
Not all dishes are full of peppers, but the ginger flavor is like this. The simple seasoning is just right to present the delicacy of pork belly and avoid its foul taste. Even my roommate, who doesn't like pork belly, praised it.
Cold dishes pay more attention to cutting skills than any other dish. The thickness is even. When thick, it is thick but not greasy; when thin, it is thin but not broken. This is the highest level of cold dishes.
Pork tripe is a relatively difficult ingredient to handle. The quality of the pork tripe largely determines the taste of this dish. It must be washed and cooked thoroughly without any taste.
Ginger tripe slices
Recipe Recommendations
- pork tripe one
- Jiang 5 pieces
- garlic one
- onion section
- pepper 10 capsules
- coarse salt 20 grams
- white vinegar 20 ml
- white pepper 5 grams
- salt 5 grams
- ginger 15 grams
- soy sauce 2 grams
- MSG 一 grams
- vinegar 15 grams
- salty and fresh
- mix
- an hour
- ordinary
Steps for Ginger tripe slices
1
Rub pork tripe with coarse salt and white vinegar repeatedly until there is no mucus on the surface.
2
Wash the pork belly and place it in a cold water pot to boil.
3
After the water boils, cook until the surface of the pork belly is solidified and there is no mucus.
4
Remove and wash the pork belly to remove fat, white tendons and impurities on the surface.
5
Reboil a pot of water and add pork belly, appropriate amount of salt, ginger, onion, garlic, pepper, and white pepper. After boiling, remove foam on the surface, cook over high heat for 30 minutes, turn off the heat, and place the pan on the stove without moving until cool.
6
Take 200 grams of pork belly and cut it into slices and set on a plate.
7
Mix well the seasoning ginger, soy sauce, salt, monosodium glutamate, vinegar, and pork tripe soup, and drizzle on top.Ginger tripe slices Make Tips
1. Adding pepper to soup to remove fishy smell is a very common method in Sichuan. The effect is very obvious. If you don't like it, you can not add it. 2. It is best to turn off the heat and leave it on the stove for one night to allow the pork belly to fully taste. 3. The original pork belly soup can be replaced by cold fresh soup, but it must be cold. It really doesn't add cold water and chicken powder to mix well.