Braised Money Belly

Overview

Braised golden belly is a famous traditional Han dish in Guangdong Province and belongs to Cantonese cuisine. Crisp but not rotten, elastic, light red in color, delicious in flavor. Brined water is a major feature of Cantonese cuisine and is widely known for its freshness and refreshing taste. Money tripe, also known as honeycomb tripe, is one of the four stomachs of cows. My method is a bit of a combination of north and south. Instead of steaming, I braise it directly with brine.

Tags

• cold dishes
• cantonese cuisine
• children
• late night snack
• dinner with friends
• autumn recipes
• chaoshan cuisine
• chop chili pepper
• cooking meat
• money belly
• rose dew
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Blanch the already processed money tripe in boiling water again

   

2. 2 Prepare the ingredients for cooking the meat: 2 star anise, 25 peppercorns, 3-inch sections of cinnamon, 5 slices of ginger, 2 bay leaves, 2 pieces of Angelica dahurica, 1 nutmeg, 1 grass fruit, 1 Amomum villosum, 1 slice of galangal, 4 cloves, 3 dried chili peppers

   

3. 3 Boil the meat into a pot, add water and bring to a boil. Add the money tripe. Bring to a boil over high heat and then simmer over low heat for half an hour

   

4. 4 Add salt and rose wine

   

5. 5 Continue to simmer for 1 minute

   

6. 6 Take out the braised money tripe and slice it with a diagonal knife

   

7. 7 When placing the code in the bowl, first place the code below,

   

8. 8 Then put

   

9. 9 Finally add appropriate amount of white vinegar and chopped chili pepper.