Chinese Food
Stewed tripe
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Marinated taste refers to the dishes cooked by putting the raw materials after preliminary processing and blanching into the prepared marinade. Generally, it can be divided into three types: Red brine, yellow brine and white brine. Sichuan brine is the most common in China. For example, the aged brine of Liao spareribs is mainly red brine. -
Cooking ingredients
Cooking Steps
Step1:Pig heart, pig tongue, chicken gizzards, wash them in cold water, put them into cooking wine and blanch the
Step2:Prepare the spice
Step3:Do you dare to boil the blood foam without blanching?
Step4:Blanch the pig's heart, tongue and gizzard with warm wate
Step5:In the po
Step6:Add onion and ginge
Step7:Add all spice
Step8:Pour in cooking wine (there is no cooking wine at home, I use high white wine instead of the same effect
Step9:Add chicken essenc
Step10:Pour in raw and old sauc
Step11:Put in the lollipo
Step12:Wash tangerine pee
Step13:Pour into the pot with wate
Step14:Pour in some wate
Step15:Water level with mea
Step16:Bring to a boil over high heat. Turn to low heat and simmer for 30 minutes to 40 minutes. Turn off the heat after cooking. Don't open the lid and let the meat soak in sugar juice for several hours to taste
Step17:I smell i
Step18:Take a closer loo
Step19:Fragran
Cooking tips:I don't care about some kinds of meat in the house. I can change it into beef, pig ears, streaky pork, elbows, duck wings, duck neck and other delicious dishes.
