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How to cook sheep tripe fungus is delicious and simple

Wash the tripe and slice it. Water hair fungus to miscellaneous wash. Put the wok on the hot fire, heat the oil, pour the sliced meat into the pan, stir-fry until the sliced meat is rolled up, cook in the cooking wine, add soy sauce, salt, sugar and water, cover and simmer for a few minutes. When the meat is rotten, stir-fry the fungus, stir-fry until the fungus is tasted, sprinkle with pepper and season well.

The method of making horseradish tripe: first, put the fungus in a basin and soak it, which will take about an hour or two. If you are in a hurry to eat, you can put some warm water. It will be sent faster. Remove the fungus from the root and tear it into small pieces. Don't wash the fungus too large and install it on a plate. Blanch the fungus with hot water for about 1 minute. Next it's time to mix horseradish. Prepare a small bowl and squeeze the right amount of horseradish into the bowl.

Excipients: 50 grams of magnolia slices, 25 grams of Auricularia auricula (water hair) seasoning: 15 grams of coriander, 100 grams of vegetable oil, 2 grams of monosodium glutamate, 50 grams of starch (pea), 15 grams of green onions, 15 grams of ginger, 25 grams of garlic, cooking wine 25 grams of hot and sour belly soup features: red color, hot and sour soup, soft and tender belly, winter delicacies. Teach you how to make hot and sour belly soup, how to make hot and sour belly soup to taste sheep tripe shredded, magnolia slices, fungus shredded and soaked with boiling water.

Stewed ribs with Morchella. Morchella itself is delicious, so the stew does not need to add other spicy ingredients, such as star anise, etc.; finally, the soup should not be too dry, so that each Morchella is especially delicious. Morchella is a rare edible fungus with a high yield in the two years after the hill fire. However, after the hill fire is under control, its growth will decrease year after year in the same area.

How to stir-fry sheep tripe?

1. Wash spring onions and ginger and cut them into pieces. Rinse Chaotian pepper, cut into shredded sheep tripe, and cut coriander into sections. Dry red wine and chili peppers are soaked in cold water and pepper grains are washed with water. Heat the oil at the bottom of the pot and put pepper to give off the fragrance. Stir-fry onions, ginger and dried chili peppers. Burst out the fragrance and put it into the chopped sheep tripe. Stir-fry for 2-3 minutes, add a little cooking wine, soy sauce and salt, and stir-fry over high heat.

2. Blanch the washed sheep tripe in boiling water and add a little cooking wine and sliced ginger to remove the odor. James water for about 3-5 minutes. Remove the tripe, wash it with cold water and cut it into strips. Cooking steps: cool the oil in a hot pot and stir-fry the pepper and dried chilli section when the oil is 50% hot. Add sliced ginger and garlic to stir-fry. Pour in the tripe strips and stir-fry quickly. Season with cooking wine, light soy sauce, soy sauce, sugar and a little salt.

3. Cut the celery into sections and set aside. Cut the onions and set aside. Sliced onion, ginger and garlic. Shred dried chili. Clean and cook sheep tripe and cut into strips. When the oil is 40% hot, put the pepper. Add onions, ginger and garlic when the oil is 70% hot, then add celery and onions and stir-fry for a while, add soy sauce and salt, then stir-fry the tripe of lamb, pour white vinegar along the edge of the pan, and then add sugar. Stir-fry lamb tripe for more than 2 minutes.

How to stir-fry lamb tripe?

Minced garlic Sautéed Lamb Tripe: after slicing sheep tripe, add minced garlic, shredded ginger, chopped onions and other seasonings to stir-fry, you can make Sautéed Lamb Tripe with rich flavor. Sauerkraut Sautéed Lamb Tripe: sliced sheep tripe and fried with sauerkraut, chili and other seasonings, you can make sauerkraut Sautéed Lamb Tripe, which is fresh and tender, sour and spicy and delicious.

Ingredients: millet pepper, aged vinegar, oil, onion, ginger. Get all the materials ready. After cleaning the fresh belly, blanch it in boiling water, then add the right amount of cooking wine and ginger to marinate for about 30 minutes. Add the right amount of oil to the pan, after the oil is hot, add millet pepper to stir-fry, add hairy belly and continue to stir-fry. Add the right amount of light soy sauce, vinegar, salt and pepper to continue to stir-fry.

Dry red wine and chili peppers are soaked in cold water and pepper grains are washed with water. Heat the oil at the bottom of the pot and put pepper to give off the fragrance. Stir-fry onions, ginger and dried chili peppers. Burst out the fragrance and put it into the chopped sheep tripe. Stir-fry for 2-3 minutes, add a little cooking wine, soy sauce and salt, and stir-fry over high heat. Add chicken essence, pepper and shredded red pepper and stir-fry. Put the parsley in the pot after turning off the fire. 1 stir-fry well.

Ingredients: one tripe, right amount of oil, five dried peppers, 20 pepper, right amount of bean paste, one onion, one piece of ginger, five green peppers. Cut the sheep tripe into long strips. Prepare two portions of lamb tripe and lamb sausage, half shredded onions, half diced, and diced ginger.

In the cooking process, first add the right amount of oil to the pot, when the oil temperature reaches 40% hot, deep-fry the dried chili peppers to a slight fragrance, this step can bring unique spicy flavor to the dishes. Then, add the ginger and chives and stir-fry the fragrance, then pour the fried tripe into the pan and stir well with the chives and ginger.

How to cook lamb tripe is delicious

Spicy tripe: cut the tripe into thin slices and stir-fry it with chili, bean paste, garlic and other seasonings to produce spicy tripe. Minced garlic Sautéed Lamb Tripe: after slicing sheep tripe, add minced garlic, shredded ginger, chopped onions and other seasonings to stir-fry, you can make Sautéed Lamb Tripe with rich flavor.

Sheep tripe delicious practices are: wash sheep tripe, add salt and vinegar to rub, rinse with clean water. Cut into strips or pieces and marinate with ginger, spring onions and cooking wine to remove the smell. Boil, stew, stir-fry, master the heat and time, add seasoning to make it more delicious.

Ingredients: one tripe, right amount of lamb sausage, right amount of oil, five dried peppers, 20 pepper, right amount of bean paste, one onion, one piece of ginger, five green peppers. Cut the sheep tripe into long strips. Prepare two portions of lamb tripe and lamb sausage, half shredded onions, half diced, and diced ginger.

Step 1: prepare the sheep tripe to clean the sheep tripe and remove the smell. Scrub with salt, vinegar and lemon juice, then rinse thoroughly. Blanch the cleaned sheep tripe in boiling water and add some sliced ginger and cooking wine to remove the smell. After blanching water, rinse with clean water again to make sure there is no smell of sheep tripe. Step 2: prepare the meat stuffing and cut the mutton into small pieces and beat it with the back of the knife until the meat is loose.

How to cook the belly of mutton? delicious.

Fried belly kernel raw materials: 200 grams of belly kernel, 2 grams of green garlic (peeling root), 2 grams of sliced garlic, 600 grams of cooked oil (actual consumption is about 22 grams), 16 grams of pepper oil, 12 grams of chicken soup, 8 grams of wet starch, 6 grams of cooking wine, 2 grams of vinegar, 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of onions, 5 grams of ginger juice. Practice: (1) remove the fat from the tripe kernel, wash it clean, and cut it into 4 × 2 cm belly strips.

Sheep tripe delicious practices are: wash sheep tripe, add salt and vinegar to rub, rinse with clean water. Cut into strips or pieces and marinate with ginger, spring onions and cooking wine to remove the smell. Boil, stew, stir-fry, master the heat and time, add seasoning to make it more delicious.

Stew: cut the tripe into strips or pieces, stew with mutton or other meat, add sliced ginger, green onions, spices, star anise and other spices, as well as the right amount of salt, soy sauce seasoning. Stewing can make the tripe softer and tastier. (2) stir-frying: sliced or shredded sheep tripe and cooked quickly. Add vegetables such as green peppers, onions and carrots, add garlic, pepper, soy sauce and other seasonings to stir-fry.

Cut the belly of the sheep into thin slices, then wash it with clean water to remove internal organs and impurities. Put the mutton belly into the pan and add enough water, sliced ginger and green onions. Boil and add cooking wine to boil for a few minutes, then remove and drain. Put the sliced lamb belly into the pot, add the right amount of salt, boil until discolored, remove and drain.

Slice the offal of sheep and marinate with cooking wine, then put dried chili peppers, tangerine peel, figs, prickly ash and scallions into a pan to stir-fry, add water, salt, chicken juice and mutton. Finally, add pepper oil and chilli oil and cook over high heat for 5 minutes.