Chinese Food
Braised tripe with Huaiyang vegetables
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I haven't cooked Huaiyang food for a long time. Maybe I have lived in the Northwest for a long time. The taste has changed greatly. It's not too late to realize this. Haha ~ braised pork is a kind of braised pork. But the soup is wide, the fire is big, the cooking time is long, and the taste is thick and strong. Features: bright red color, soft, rotten and mellow.
Cooking ingredients
Cooking Steps
Step1:Wash mushrooms and cut them into pieces. Wash winter bamboo shoots and cut into diamond piece
Step2:Wash and cut the Holland bean with a hob.
Step3:I didn't clean the pork tripe when I bought it. I need to clean it myself. (if there are cooked products, skip this step) rub the front and back sides with flour several times. Rinse them clean. Rub them repeatedly with salt and vinegar. Wash them with water. If you still feel a little taste, you can mix white wine with water for a while.
Step4:Add water to the pot. Add pork tripe and cooking win
Step5:Salt, scallion, half of ginger. Cook for 3040 minutes. Pork tripe can be easily penetrated with chopsticks. Take it out and control the water content.
Step6:Cut into diamonds.
Step7:Heat up another oil pan. Stir in chopped scallion, ginger and garlic to make it fragrant
Step8:Put in pork tripe. Stir fry for a few time
Step9:Put in mushroo
Step10:Continue to stir fry the winter bamboo shoots evenly.
Step11:Add soy sauce, cooking wine, chicken powder, salt and stir wel
Step12:Stir fry with Holland bean
Step13:Simmer for 10 minutes. Collect the juice. Thicken the sauce. Turn off the heat. Pour in a little oil. Stir well.
Cooking tips:Winter bamboo shoots can be replaced by Magnolia and spring bamboo shoots. Peas can be replaced by green peppers. You can also use soy sauce. But I think the color of soy sauce is too deep. Soy sauce is just right ~ good cooking skills.
