Ingredients: 600 grams of braised lamb tripe, 400 grams of enoki mushrooms, 10 pickled peppers?
Accessory ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of marinated pepper water, 2 millet peppers, 1 fragrant green onion, 1 gram of chicken essence
1 Prepare the ingredients
2. Cut the marinated peppers, grate the ginger, wash and slice the chives
.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 tender and remove
5. Heat the pan and let it cool. Heat oil to 70%, add pickled peppers and ginger and sauté until spicy flavor develops.
6. Add water or broth and pickled pepper water
7. Add salt (add less, becausepickled pepper water is salty). Bring to a boil over high heat, then reduce heat to low and simmer for about 5 minutes (the tangy and sour taste needs to disappear)< /p>
8. Add the lamb tripe and bring to the boil
9 Add the light soy sauce, cook for about 5 minutes
10. to a boil (cook for about 2 minutes)
11. Add the chicken essence
12. Add pepper and mix evenly
13. chopped chives
Sheep tripe (haggis, etc.) processing technology: first, 100 pounds of tripe with 1% carbonic acid Clean with hot aqueous sodium solution . Add 0.5-0.8 jin of high phosphorus (intestinal tripe water hair agent) into 100 jin of 40 degree warm water and stir to dissolve, then add mutton tripe, stir, keep warm and marinate for 30 to 50 minutes. Then pour in the marinade liquid and the musty tripe.n into the pan, turn on the heat and increase the temperature to 80 degrees, add 50 grams of deodorizing and flavoring powder, cook until cooked (about 20-30 minutes), turn off the heat. and simmer for 2 to 5 hours. After an hour, you can take it out of the pot, put it in cold water and cool it thoroughly before selling it.