Spicy snail tripe

Overview

I was shopping for vegetables at the market today and saw that the pork tripe was very fresh, so I bought one to make snail tripe. Instead of frying the snails and pork belly together, the pork belly is cut into shreds and stir-fried quickly over high heat. The instantaneous high temperature causes the shredded belly to curl up and look like snails. Some people find it troublesome to handle pork belly, but I have a trick to do it quickly and cleanly. First, turn the purchased pork belly inside out and rinse it in running water. Turn off the water, then evenly apply salt on the surface and scrub it several times. Then sprinkle flour evenly on the surface and scrub it several times. until the mucus on the surface is gone. Boil a pot of water. After the water boils, put the cleaned pork belly into boiling water. After the pork belly is set, take it out and rinse it under tap water. Use a knife to scrape away the white foam on the surface. The pork belly is ready. When frying snail belly, you only need to use half of the belly.

Tags

• side dishes
• msg
• onion white
• pickled sansho pepper
• pork belly
• sauerkraut
• sharp green pepper
• zanthoxylum bungeanum
• zijiang
• garlic
• salt

Ingredients

Steps

1. 1 Cut the prepared belly into shreds.

   

2. 2 Cut the ingredients into cubes

   

3. 3 Cut the sharp green pepper into cubes and add

   

4. 4 After the wok is heated, pour an appropriate amount of rapeseed oil into the wok, heat it up, pour half of the chopped ingredients into the pan and stir-fry until the water vapor is dry.

   

5. 5 When the water vapor is dry and fragrant, add the shredded tripe and stir-fry quickly. When you see the shredded tripe is slightly curled, add the remaining half of the ingredients and stir-fry again quickly.

   

6. 6 Wait until each strip of tripe is curled, then add the green pepper and season with salt and MSG before serving on a plate

   

7. 7 Spicy snail tripe