Chinese Food
Pork tripe with white oil
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Over the weekend. I prepared a special hard dish for fan Shao - white oil tripe. The so-called white oil is what we usually call lard. If we replace it with other vegetable oil, the taste of tripe may be much worse. In the age of material scarcity, the status of white tripe is lofty. It almost keeps pace with squid and sea cucumber. Go to the restaurant. Shout at the top of your voice - boss, I'll have a white belly. There are countless envious eyes on you immediately. It's similar to the feeling that loser looks at Gao Fu Shuai now. The boss is happy too. Here comes the expert who can eat. Cubic meter ^Now, fan Shao can eat the tripe specially made by his mother. It's really happy. The reason why the pork tripe with white oil is unusual is not only that the price of pork tripe is far above that of pork, but also that it is not easy to take care of. It takes a lot of time and effort from cleaning to firing. How time-consuming. And listen to me slowly.
Cooking ingredients
Cooking Steps
Step1:Fresh pork tripe to remove oil and other impurities. The inner layer should also be turned over and washed. After the first round of cleaning, add high alcohol, salt, vinegar, dry starch and oil to knead repeatedly. The purpose of this step is to remove the smell of pork tripe. It is also effective to remove the suspended substance on the surface of pork tripe. Knead almost. Wash pork tripe repeatedly with hot water. Drain for standby.
Step2:Add water in the pot. Put the pork tripe in cold water. Boil for one minute. Change the water and cook again. Add dried orange peel, ginger slices and pepper in the pot. Continue to cook the pork tripe in medium heat. Cooking standard. See Tips for details.
Step3:The cooked pork tripe is much smaller than the raw one.
Step4:The cooked pork tripe is washed (or not washed) and sliced. Cut lettuce into strips, ginger into small pieces and garlic into pieces of uniform size. It's better not to cut the whole garlic directly. Why is ginger finely cut? Because lettuce and garlic are the best supporting parts. They should be highlighted. -
Step5:Add lard in the wok. When the oil is 60% hot, stir fry garlic and ginger. Stir fry pork tripe again. After the tripe is slightly curled, stir fry lettuce for two minutes. Add some water. It's better to have no tripe. Keep the fire going. Mix salt and pepper halfway.
Step6:Seeing the white soup color and smelling the attractive fragrance, I knew that this dish of tripe could not be wrong.
Step7:When there is a small amount of soup left in the pot, moisten the starch, sprinkle the onion section, and start the pot and dish.
Cooking tips:Technical points - 1. The first round of cooking of pork tripe should be just right. What is just right? It's just cooked. It can't be too soft. How to identify? Take a chopstick and insert it. It just can be inserted. The pork tripe is very stiff. It means it's cooked. The size and quality of pork tripe will have an impact on the time. It's about 40 minutes and 1 hour. Judge by yourself according to the situation. 2. Do not add lettuce. Increase the amount of garlic properly. It will become braised tripe with garlic. There are skills in making delicious dishes.
