The method of making cold beef tripe

Ingredients and materials

Hairy Belly 350g

Five unique garlic

Fresh Sichuan peppercorns 40g

Several Xiaomi peppers

Salt in moderation

A little chicken essence

Moderate amount of monosodium glutamate

Ginger and garlic slices (boiled tripe) in moderation

A little dried Sichuan pepper (boiled tripe)

One scallion (boiled tripe)

Thirteen spices (boiled tripe) a little

A little cooking wine (boiled tripe)

The method of making cold beef tripe

1. Boil water in a pot, add ginger slices, garlic slices, scallions, Sichuan peppercorns, and thirteen spices and bring to a boil

2. Put in the tripe, add a little cooking wine and cook for about five minutes, then put it in a pressure cooker to soften the tripe

3. Prepare cilantro and chopped scallions. Chop garlic finely. Cut chili into sections (make sure to use fresh Sichuan peppercorns)

4. Cook and cool the tripe, cut it into strips, add the seasoning shown in Figure 3, and mix well with salt, chicken essence, and monosodium glutamate

5. Complete

Tips

Tap the side of fresh Sichuan peppercorns with a knife, and the Sichuan peppercorns flavor can be released, while the beef tripe pepper aroma is more intense.

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