Xiangxiang Crispy Tripe
By MyrlFunk
Xiangxiang Crispy Tripe is the name I use on my online store, but this dish tastes really good. The method I accidentally used made the pork tripe that I fried was not only crisp and had no fishy smell at all. It was still based on the principle that good things should be shared by everyone, so as soon as this small dish in my online store was put on the shelves, I couldn't wait to upload the recipe for this dish to all gourmets. This dish is not difficult to cook, but it is about the heat. However, I found a trick, so the stir-fried pork belly is crispy and has no fishy smell. Dear friends, if you have the conditions when buying materials, you'd better buy the pork belly that has been cut and cleaned. Choose the thicker belly handle, which will taste better. Let's not talk about it, and now I present my production process.
Recipe Recommendations
- pork tripe 250 grams
- carrot 100 grams
- red pepper 100 grams
- celery 100 grams
- dried chili appropriate amount
- pepper appropriate amount
- garlic cloves five
- ginger five
- starch appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- medium spice
- fried
- ten minutes
- ordinary
Steps for Xiangxiang Crispy Tripe
1
The first step is very important. Cut the pork belly into strips, rub it with salt for two minutes, then wash it, then pour in cooking wine, rub it again, wash it again, and drain the water as much as possible. Add appropriate amount of salt, cooking wine, and starch and mix well. Put directly into the refrigerator and refrigerate, and remove after an hour.
2
Pour water into the pan, add ginger slices, boil for two minutes, and pour the processed pork belly into the pan.
3
Boil the water and cook for three minutes, remove all the pork belly, and drain the water.
4
Pour in the oil, add garlic cloves when the oil temperature is 50% hot, stir-fry until fragrant, raise the oil temperature to 90% and quickly add dried peppers and pepper grains.
5
Pour in the blanched pork belly, turn the heat to the maximum, and stir fry quickly.
6
Stir fry the pork belly strips until they are rolled, and add the seasoning on top.
7
Add shredded ginger and shredded red pepper, stir-fry for one minute, and break until fresh. When taking out the pan, add salt, chicken essence and a little vinegar, and turn off the heat.
8
The fragrant and delicious crispy belly is finished. My personal habit is to sprinkle some chopped green onion on it while it is hot and taste it. It is really crispy.