Pork tripe is the stomach of a pig, and it is also a common food on many tables. Many people prefer to eat pig tripe in a light way, such as stewing it, and pig tripe is also good for the stomach. As for what to stew with pork belly to treat stomach problems, you can try pairing it with yam or pepper. 1. Yam and pork tripe soup Prepare all the ingredients, wash the pork tripe inside and out twice with starch and oil, then blanch it in boiling water until it changes color. Wash the blanched pork tripe, cut it into shreds and set aside. Peel the yam, cut it into dice, soak it in water, put the pork tripe and yam pieces into a pressure cooker together, add ginger slices, pour in clean water to cover it, and press on high heat for 12 minutes. Add salt and chicken essence to taste when serving. 2. Pepper pork belly and chicken soup After turning the pig's stomach over, add salt, rub it repeatedly, and wash it with water until the sticky dirt inside is washed off (wash it several times); after washing the chicken, chop it into small pieces; grind and flatten the peppercorns; peel and slice the ginger, put a few slices into a cold pot and bring to a boil; after the water boils, put the pig's stomach into boiling water and cook for 3-5 minutes, then take it out, pour out the water in the pig's stomach and let it cool; cut the pig's stomach into small pieces; pour the chicken pieces, pig's stomach, ginger slices and pepper into a stew pot together; add water to cover the ingredients, boil over high heat, then adjust to medium heat and simmer for 1 hour before adding salt to taste and serving. 3. Jiubao (pot) pork tripe Soak coix seeds, ginkgo, Euryale ferox, Ophiopogon japonicus, and Chinese yam the night before), blanch the pork belly and big bones (I fried them before and put them in the refrigerator, so I omitted it this time), put the ingredients listed in 1 and 2 into the pressure cooker, add ginger slices, and continue to press for 30 minutes after the air is exhausted. Adjust the salt when eating, and add chopped green onions if you like. |
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