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How do you make beef tripe soup with thick meat?

Prepare tripe, wash it clean and remove the smell. You can scrub the tripe surface repeatedly with salt and flour, and then rinse off with clean water. Blanch the cleaned tripe in boiling water and add a few slices of ginger and a little cooking wine to remove the fishy smell. James water for about 3-5 minutes, then remove, wash with cold water and cut into pieces of palatable size.

Wash tripe first, then half a bowl with salt and vinegar, scrub repeatedly and rinse repeatedly with cold water; put fresh lotus leaves on the bottom of a casserole, add water to soak, boil over high heat, cook for 80 minutes, remove tripe, cut into small pieces, and put into casseroles again. Add 3 tablespoons of rice wine, a little fennel and cinnamon, simmer over low heat for 2 hours, add a little salt, ginger and pepper, and simmer for 3 hours until the belly is rotten.

After the soup is strong and the meat is cooked, add peanut oil, salt and monosodium glutamate to season. It can be eaten regularly. Tip: this soup has strong meat flavor and has the effect of invigorating the spleen and kidney, protecting the stomach and nourishing the stomach. Spring stomach soup recipe: pepper stewed tripe soup ingredients: 1 tripe, 100g pepper. Practice: first wash tripe, then put the pepper into tripe, and then sew tripe up with thread.

The practice of tripe soup

Soak the tripe, wash it thoroughly and cut it into thin slices. Boil a pot of water, add cooking wine, blanch the tripe slices in the water to remove the fishy smell and impurities. Blanch water and remove tripe slices, rinse with clean water and set aside. Cut the lean beef into diced pieces and set aside. Prepare a pot of water, add sliced ginger, Codonopsis pilosula, red jujube and Polygonatum odoratum, bring to a boil.

First, blanch the tripe in boiling water and add cooking wine when boiling. The purpose of blanching water is to remove the fishy smell and blood from the tripe. Blanch the tripe and rinse with clean water. Cut the tripe of James water into thin slices, which can be cut into blocks or filaments according to your taste.

Chop the tripe into pieces and marinate it with salt and cooking wine for a while. Blanch the marinated tripe in boiling water and boil for 5 minutes to deodorize. Then remove, wash and set aside. Slice the ginger and slice the green onions. Add the right amount of water to the pot, add tripe, sliced ginger and green onions, bring to a boil over high heat, then simmer over low heat for 2-3 hours until the tripe is soft. Season with salt and pepper.

Ingredients: 500 grams of tripe, 25 grams of Huaishan, 25 grams of Euryale, 25 grams of barley, 7 ginkgo, 5 slices of ginger, 7 dates, salt. Prepare the corresponding materials, then wash them clean, wash them and put them away first. Then we scrubbed the tripe repeatedly with salt and cornflour. After scrubbing tripe to a certain extent, we found a knife to cut vegetables and sliced tripe. Wash the pot clean.

Tripe soup is a classic traditional soup, the following is the common practice of tripe soup: material: tripe: 500g; lean beef: 300g; sliced ginger: right amount; Codonopsis pilosula: right amount; red jujube: right amount; Polygonatum odoratum: right amount; Chinese wolfberry: right amount; cooking wine: right amount; clear water: right amount; salt: right amount.

Home-made tripe soup: preparation materials: 500g tripe, right amount of spring onion, ginger and garlic, right amount of cooking wine, right amount of salt, right amount of pepper, right amount of chicken essence, right amount of coriander. Treatment of tripe: rinse tripe, slice or cut into pieces. Scrub with salt for a period of time to make it cleaner. Boil tripe: boil tripe with proper amount of water, blanch tripe and boil until raw. Remove and drain. Set aside.

A complete collection of home-made tripe soup

1. Home-cooked tripe soup: preparation materials: 500g tripe, right amount of spring onion, ginger and garlic, right amount of cooking wine, right amount of salt, right amount of pepper, right amount of chicken essence, right amount of coriander. Treatment of tripe: rinse tripe, slice or cut into pieces. Scrub with salt for a period of time to make it cleaner. Boil tripe: boil tripe with proper amount of water, blanch tripe and boil until raw. Remove and drain. Set aside.

2. Blanch tripe in boiling water and add cooking wine to boil. The purpose of blanching water is to remove the fishy smell and blood from tripe. Blanch the tripe and rinse with clean water. Cut the tripe of James water into thin slices, which can be cut into blocks or filaments according to your taste.

3. Soak the tripe, wash it thoroughly and cut it into thin slices. Boil a pot of water, add cooking wine, blanch the tripe slices in the water to remove the fishy smell and impurities. Blanch water and remove tripe slices, rinse with clean water and set aside. Cut the lean beef into diced pieces and set aside. Prepare a pot of water, add sliced ginger, Codonopsis pilosula, red jujube and Polygonatum odoratum, bring to a boil.

4. Tripe vermicelli soup is a classic home-cooked soup. The following is the complete practice of tripe vermicelli soup: material:-tripe: 500g-vermicelli: right amount-fresh shiitake mushroom: right amount-carrot: right amount-ginger: 3 slices-cooking wine: right amount-salt: right amount-soy sauce: right amount-coriander: right amount (optional) step 1: prepare for work-tripe soak water Rinse with a brush and cut into thin slices.

5. Home-made tripe soup Daquan-style hot pot tripe soup materials are: tripe, beef, pork, duck sausage, shiitake mushrooms, bean sprouts, wax gourd, ribs, chicken, salt, cooking wine, pepper, Flammulina velutipes, fresh mushrooms, spinach, ginger. Production steps: first of all, we need to clean up the prepared ingredients. Wash tripe, beef, pork, duck sausage, ribs and chicken, cut well and set aside.

6. Wash Huaishan, Euryale, barley, ginkgo and jujube; rinse tripe with salt and cornflour repeatedly and slice them into slices; put all the ingredients in the pot, add the right amount of water, boil them over low heat for 2 hours and season with salt.