[Sichuan cuisine] the third non spicy Sichuan cuisine - braised tripe strips with garlic-You Are Foodie

By Kay
67

[Sichuan cuisine] the third non spicy Sichuan cuisine - braised tripe strips with garlic

Pig tripe contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc. it has the effect of tonifying deficiency and strengthening the spleen and stomach. It is suitable for people with deficiency of Qi and blood and thin body.

Main Ingredients

garlic 1 head
pork stomach 1

Auxiliary Ingredients

Chopped scallion and ginger appropriate amount
Carrot A moderate amount of
green pepper A moderate amount of

When cooking pork tripe, you can put more onions and ginger. If you can buy parsley, pepper and celery head, you can also put them into the boiling water together, which can help the pork tripe restore its palatable taste. More garlic tastes better.

Step 1 . . Wash the pork tripe, add water, onions, ginger, cooking wine and cook until done. Remove.

Step 2 . Cut the pork tripe into thick strips, green pepper and carrot slices for standby.

Step 3 . Pour vegetable oil into the frying spoon, heat the oil and stir with garlic granules to stir fry until fragrant.

Step 4 . Put the garlic aside, pour in the chopped green onion and ginger and stir fry until fragrant.

Step 5 . Add clear soup.

Step 6 . Then put in the belly strip.

Step 7 . Add salt, cooking wine, pepper, sugar and soy sauce, bring to a boil over high fire, and turn to a low fire for about 20 minutes.

Step 8 . When the soup is about to run out, add green pepper slices and carrots, stir well, and season with chicken essence.

Step 9 . Finally, thicken with starch, drizzle with garlic oil, and sprinkle with chopped green onion when boiling.

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