[Sichuan Cuisine] Non Spicy Sichuan Cuisine Part Three - Garlic Braised Tripe Strips

2024-04-23 13:03:03 4148

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

Details of ingredients

Pig tripe1 unit
garlic1 head
Cooking wine1 tablespoon
Pepper powder1 teaspoon
salt1 teaspoon
Chicken essence1 teaspoon
soy sauce1 teaspoon
sugara little

Technique

difficultybeginner
workmanshipburn
tasteGarlic
timeHalf an hour

Steps to make [Sichuan Cuisine] Non Spicy Sichuan Cuisine Part Three - Garlic Braised Tripe Strips

Wash the pork belly, add water, scallions and ginger, and cooking wine until cooked, then remove.
2. Cut the pork belly into thick strips, green peppers, and carrot slices for later use.
3. Pour vegetable oil into the frying spoon, heat up the oil, then add garlic grains and stir fry until fragrant.
4. Set aside the garlic, pour in chopped scallions and ginger, and stir fry until fragrant.
5. Add clear soup.
6. Put in the tripe again.
7. Bring to a boil over high heat with salt, cooking wine, pepper, sugar, and soy sauce, then simmer on low heat for about 20 minutes.
8. When the soup is about to run out, add green pepper slices and carrots as garnish and stir fry well. Season with chicken essence.
9. Finally, thicken with water and starch, drizzle with garlic oil, and sprinkle with chopped scallions when cooking.