Chinese Food
Fried pork tripe
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I think many people will feel the aftertaste after eating this dish in a large restaurant. The stomach tip is the most delicious part of the pork tripe. It is also the most suitable position for stir frying. The stomach tip is thick and thick. The taste of the stir fried product is crisp, tender but not raw. It is more delicious than the stir fried pork tripe. The original taste. It needs some skills to make this dish. Otherwise, the fried product will be very hard. There is no crisp taste. It's tasteless. It's a pity to discard it. It's not cheap. The family version is not much. Only one small dish can be fried from one belly tip. But the delicious taste is enough to make you aftertaste for a while. Tips for making this dish - 1. Material selection - be sure to buy the fresh pork tripe of that day as early as possible. Do not buy frozen pork tripe or fresh pork tripe. 2. Marinate - after cutting the tips of the stomach, make sure to marinate them. Marinate them evenly with sweet potato starch, oil and raw soy sauce. They can lock the water. The fried products are crispy and tender. 3. Time of stir fry - stir fry the tips of tripe. Time is not right
Cooking ingredients
Cooking Steps
Step1:The pork tripe is first rinsed with flour and vinegar.
Step2:Remove the excess grease on the surface of the pork tripe. Take the tip of the tripe. It's about 1 / 4 of the whole tripe.
Step3:Cut the tip of your stomach into long strips.
Step4:Add proper amount of sweet potato starch, oil, and light soy sauce and marinate for 10 minutes.
Step5:Cut the green garlic, ginger and carrot.
Step6:Mix some sesame oil, salt, pepper, sugar, raw powder, a few drops of old soy sauce and a little warm water to make the sauce.
Step7:Heat the oil in a hot pot. Slide the tips of the tripe into the pot and stir fry until the color changes and the tripe is broken. Then take it out for use.
Step8:Put ginger and garlic in the oil pot.
Step9:Then add carrot sticks and stir fry until the carrots break.
Step10:Put your stomach in the pot.
Step11:Then add in the sauce. Stir well over high heat and quickly leave the pot.
Cooking tips:1., this is Kwai Sau. Stir up the seasoning before cooking. It can shorten the time of frying. 2. It's not easy to cut the tip of the stomach too thick and too long. If it's too big, it's too long to fry. It's easy to fry. There are skills in making delicious dishes.
