First clean 100 pounds of sheep tripe with a 1% sodium carbonate solution of warm water. Add 1 to 1.6 pounds of Fu Lian (water-based gutting agent) to 100 pounds of warm water at 40 degrees Celsius and stir to dissolve. Then add the mutton tripe, stir for a while, keep warm and marinate for. 30 to 50 minutes. Then pour the pickling liquid and mutton tripe into the pot, turn on the heat and increase the temperature to 80 degrees, add 50 grams of deodorizing and flavoring powder and cook until cooked (about 30 to 50 minutes), turn off the heat and simmer for 2 to 5 hours. After an hour you can take it out of the pan, put it in cold water and cool it completely before selling it.
Ingredients: 600 grams of braised sheep tripe, 400 grams of enoki mushrooms, 10 marinated peppers?
Accessory ingredients : appropriate amount of oil, appropriate amount of salt, appropriate amount of pickled pepper water, 2 pieces of millet pepper, 1 chives, 1 gram of chicken essence
1 Prepare the ingredients< /p>
2. Cut the marinated peppers, grate the ginger, wash and slice the chives. /p>< p>3. Grate the lamb tripe, wash and dice the red pepper
4 Wash the enoki mushrooms with lightly salted water, blanch them in boiling water until are tender and remove them
5, heat the pan with cold oil, heat the oil to 70%, add pickled pepper and ginger and stir-fry until spicy
< p>6 Add water or broth and pepper water7. Add salt (Add less, as pickled pepper water is salty) Bring to a boil over high heat, then reduce heat to low and simmer for about 5 minutes (the spicy taste should disappearand sour)< /p>
8. Add the lamb tripe and bring to the boil
9. Add the light soy sauce and cook for about 5 minutes
10. Add the enoki mushrooms and bring to a boil. (cook for about 2 minutes)
11. Add the chicken essence
12 Add the pepper and mix well
13. Sprinkle with red pepper and chopped chives. /p>