Spicy shredded tripe soup recipe

Spicy shredded tripe soup challenges your taste buds. As the name suggests, spicy shredded tripe soup is both spicy and numbing, and the tripe is made from pig tripe. Just hearing the name makes it sound extremely delicious. It is simply a must-eat delicacy. This delicacy is rare and its deliciousness has attracted countless people to praise it. It would be a great loss if you don’t try it. Once you take a bite, you will be deeply attracted by its taste. So how is such a delicious spicy shredded tripe soup made?

step:

1. Scrub the pork belly with salt and alkali, then rinse off the salt and alkali smell with clean water, cook it in a pot, let it dry for a while and put it on a board. Cut the thick ones into two pieces with a knife, and cut them into 2mm and 3cm long strips with a vertical knife;

2. Blanch the shredded tripe in boiling water, remove and set aside;

3. Wash and shred the ginger;

4. Wash the coriander and set aside;

5. Put the wok on high heat, add 1250 ml of broth, shredded pork, shredded ginger, soy sauce, salt, pepper, rice wine, and MSG, and cook together;

6. Bring the soup to a boil, skim off the foam, mix vinegar with starch, thicken with running water, pour into a large soup bowl, drizzle with sesame oil and serve;

7. Serve the takeaway coriander dish with the soup;

Cooking tips:

1. The three flavors of sour, spicy and salty should be balanced, and each flavor should not be overdone, which is the authentic flavor of Henan cuisine "hot and sour soup";

2. Add vinegar to wet starch to thicken the sauce, which has a delicious sour taste.

Production process

1. Scrub the pork belly with salt and alkali, then rinse off the salt and alkali smell with clean water, cook it in a pot, let it dry for a while and put it on a board. Cut the thick ones into two pieces with a knife, and cut them into 2mm and 3cm long strips with a vertical knife;

2. Blanch the shredded tripe in boiling water, remove and set aside;

3. Wash and shred the ginger;

4. Wash the coriander and set aside;

5. Put the wok on high heat, add 1250 ml of broth, shredded pork, shredded ginger, soy sauce, salt, pepper, rice wine, and MSG, and cook together;

6. Bring the soup to a boil, skim off the foam, mix vinegar with starch, thicken with running water, pour into a large soup bowl, drizzle with sesame oil and serve;

7. Serve the takeaway cilantro dish with the soup.

Craft Tips

The sour, spicy and salty flavors are balanced, and each flavor should not be overdone, which is the authentic flavor of Henan cuisine "Hot and Sour Soup"

Process: roasted Flavor: hot and sour

Main ingredients: Lamb tripe (200g)

Accessories: Magnolia slices (50g) Fungus (soaked in water) (25g)

Seasoning: Coriander (15g) Vegetable oil (100g) MSG (2g) Starch (pea) (50g) Scallion (15g) Ginger (15g) Green garlic (25g) Cooking wine (25g)

Production process

1. Cut the lamb tripe into shreds, magnolia slices, and fungus into shreds, then blanch them in boiling water.

2. Heat oil in a wok, stir-fry on high until fragrant, add broth and bring to a boil, add shredded pork, cooking wine, salt, MSG, skim off the foam, add starch, pour vinegar into a bowl, sprinkle with pepper, garlic sprouts, coriander, and drizzle with sesame oil.

Craft Tips

Prepare 1250 grams of broth.

Food taste

The color is deep red, the soup is fragrant, sour and spicy, and the tripe is soft and tender. It is a winter delicacy.