Chili tripe
Tonifying deficiency is beneficial to the spleen and stomach. It can regulate the deficiency of qi and blood after illness, thirst, and wind dizziness.
Recipe Recommendations
- tripe one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- oil appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for Chili tripe
1
Slice the prepared tripe and serve on a plate for later use. First blanch the tripe with boiling hot water in the pot to remove the fishy smell, then remove the tripe and put it in cold water to blanch it. This will make the tripe full and fragrant.2
When the pan is hot, pour the oil into the pan. After the oil is hot, add the onions, ginger, garlic, and peppers (must be spicy enough) into the pan and stir fry. Then put the tripe into the pan and stir fry quickly. Then pour in the rice wine and stir fry twice and cover the lid. After ten seconds, white gas will overflow from the pan. At this time, the rice wine has been fully flavored. Open the lid and add soy sauce (appropriate amount according to the taste), stir fry twice, and add MSG and salt. You can get out of the pan. Be sure to fry quickly when operating. Only in this way can the tripe be fully and evenly heated in the pot, and the taste will be fresh and refreshing.Chili tripe Make Tips
This dish emphasizes the control of heat, and attention to detail is required during cooking; also, the selected peppers must be spicy enough, otherwise the taste will be lacking.