Stewed belly with rotten garlic

1

Cut the tripe into thick strips, blanch the tripe in water and remove it for later use.

2

Stretch the dried yellow sauce with a little water.

3

Put a little base oil in the pan and stir-fry the star anise, stir-fry the star anise until fragrant, then add minced ginger and half of the minced garlic and stir-fry until fragrant.

4

Finally, pour in the shredded yellow sauce and stir-fry.

5

Stir fry the yellow sauce until it dries, add Shaoxing wine and soy sauce and stir well.

6

Then pour in proper amount of boiling water.

7

Bring the soup to a boil and simmer for 5 minutes, then remove the star anise.

8

Then pour in the shredded belly and cook until soft.

9

Finally, use a little MSG to freshen up.

10

Place MSG and thicken with water starch.

11

After the sauce is gelatinized, sprinkle in the other half of the minced garlic, turn off the heat and stir well.

12

This old Beijing stir-fried and dried pork belly stewed with rotten garlic is ready.

Characteristics of this dish: red and red in color, strong garlic aroma, smooth and tender belly, and delicious taste.

Warm reminder;
1. After buying raw tripe, you must dispose of it beforehand. Remove the fat from the tripe first, then put rice vinegar, salt and starch in it and rub it for 10 minutes, then rinse it repeatedly with water, and operate it according to this method. Twice. Blanch the cleaned beef tripe in water, then put it into a pressure cooker. Put pepper, star anise, cinnamon, tsao fruit, onion and ginger, Shaoxing wine and clear water. Stewed with a high-pressure stewed meat for 30 minutes and take it out. After cooling, divide it into appropriate size. The pieces can be frozen and stored and can be taken as you want when using. It can be used to make spicy shredded tripe, marinated tripe, stir-fried tripe with black pepper, fried shredded tripe with coriander and other dishes.
2. It is better to make stewed tripe with strong flavor, so that the fishy smell and peculiar smell of tripe can be removed. Although it is cooked tripe, it is better to blanch it with water again when using it, which is both hygienic and delicious.

This prop for the big fried spoon has the old Beijing-style private dish "Stewed belly with rotten garlic" for friends 'reference!