The appetizing 【Pickled Pepper Tripe】
Overview
How to cook The appetizing 【Pickled Pepper Tripe】 at home
Tags
Ingredients
Steps
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Take out appropriate amount of pickled pepper, pickled garlic, and pickled ginger from your own pickle jar (if you don’t pickle it yourself, you can buy it in the supermarket). Cut the pickled garlic and pickled ginger into garlic slices and ginger slices respectively; cut the soaked red pepper into pepper rings, but leave the soaked green pepper uncut; cut an appropriate amount of celery into celery segments; cut the large pork belly into slices.
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One piece of tripe, first cut into strips and then sliced into slices. Pour the water into the pot and bring to a boil, pour in the tripe and simmer until it is thoroughly cooked, then take it out with a slotted spoon and set aside.
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Remove a small amount of oil from the pot, pour in the pork belly, then add an appropriate amount of water, and cook the pork belly over high heat (the pork skin is not easy to explode when the pork belly is boiled in oil, and the oil produced will be whiter). After the water is boiled dry, turn to medium to low heat to refine the lard, and then pull the pork belly toward the edge of the pot.
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Add an appropriate amount of Pixian bean paste and pork belly and stir-fry until fragrant. Pour in the pickled garlic, pickled ginger and pickled pepper and stir-fry until fragrant. After stir-frying, add an appropriate amount of stock, pepper and dark soy sauce and simmer for 2 minutes. Cook out the pickled garlic and pickled pepper. After the ginger and pickled pepper smell, open the lid and pour in the tripe. Cover the pot and simmer for 2 minutes. Then add celery and chicken essence and stir-fry evenly. Finally, add a small amount of cornstarch water to thicken the gravy, stir-fry evenly and serve.
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Finished product pictures
