Delicious [leek flavored cuttlefish tripe shreds] suitable for all ages-You Are Foodie

By Hilary
20

Delicious [leek flavored cuttlefish tripe shreds] suitable for all ages

Main Ingredients

Auxiliary Ingredients

Small grinding sesame oil appropriate amount
Chicken essence appropriate amount
pepper appropriate amount
Steamed fish with soy sauce appropriate amount
Leek A moderate amount of
Flower carving wine A moderate amount of
Shallot A moderate amount of
ginger appropriate amount

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Step 1 . One dried cuttlefish, soaked for 5 hours. Remove cuttlefish bones after soaking hair, and tear away the black skin of cuttlefish, otherwise it will have a bitter taste. Button off the eyes and teeth of cuttlefish for standby.

Step 2 . Turn over the freshly washed pork tripe one by one, add an appropriate amount of flour and rub it with your hands repeatedly, and then turn over and rub it with your hands repeatedly. Then wash the flour with tap water. After washing the flour, add an appropriate amount of salt and knead it. Then turn it over and add an appropriate amount of salt and knead the other side. I feel that the pork belly is no longer slippery inside and outside. Wash the salt with tap water, and shave the oil in the pork belly with a knife for standby.

Step 3 . Beat the big ginger pieces with a knife and set aside; Beat shallots into onion knots for standby; Put pork tripe, ginger and shallots into the stew pot, and add an appropriate amount of salt and flower carving wine. Add enough water at one time, then put cuttlefish in it, cover it, and heat it up until it is about to boil. Turn it down to a low heat to prevent the soup from overflowing. Boil it over a low heat for 1.5 hours.

Step 4 . After 1.5 hours, open the lid, take out the onions and ginger first, and then take out the cuttlefish and pork tripe, which are cut into silk for standby. Remove the old part of the leek flower and cauliflower, and cut it into even sections. Cut ginger into thick shredded ginger and set aside.

Step 5 . Heat the pot, add an appropriate amount of oil, add shredded ginger, add shredded pork tripe, cuttlefish and leek flower, stir fry evenly until the leek flower changes color slightly, add a small amount of salt, an appropriate amount of chicken essence, pepper and steamed fish soy sauce, pour a spoonful of pork tripe soup, stir fry evenly over high heat, pour a small amount of powdered water to thicken, pour a small amount of small ground sesame oil, increase the brightness and aroma of the finished product, stir fry evenly, and then start the pot.

Step 6 . Finished product drawing

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