A list of the contents of this article:

The practice of stir-fried belly slices

1, ingredients: tripe 1, red pepper slices 10 grams, ginger slices 10 grams, spring onions 10 grams. Cut off the spring onions. Sliced red pepper. Sliced ginger. Tripe cooked and sliced. Add spring onions, ginger and garlic oil to saute. Stir-fry the belly slices over high heat. Season with sugar, salt and chicken powder. Pour in a few drops of raw and mixed fresh 10 seconds before leaving the pan, stir-fry a few times, and then turn off the heat. Take it out of the pan and serve it.

2. Fried pork belly (tripe) delicious practices are: stir-fried tripe, spicy tripe, tripe in oyster sauce, sliced belly in white and tripe wrapped chicken and so on. Stir-frying tripe is as follows: materials: tripe, garlic, ginger, green pepper, red pepper, salt, pepper, light soy sauce, chicken essence, oil consumption. Tripe rinse thoroughly, blanch water and cool, shred again and set aside. Sliced garlic, shredded ginger, shredded green and red pepper. Add sliced garlic and shredded ginger and saute until fragrant.

3. Pickled belly slices: mix the sliced belly slices with a little salt, white pepper, starch and 1 tablespoon wine and marinate for 10 minutes. Hot pot cold oil: pour the right amount of cooking oil into the pan, heat the oil to 70% hot (about 180 ℃), stir-fry the belly quickly until the surface is slightly charred, quickly remove the oil control. Fried seasoning: leave the bottom oil in the pan, add slices of ginger, garlic and green onions, and quickly stir-fry the fragrance.

4. heat the oil in the pan, pour in the pickled tripe, stir-fry it over high heat for a while, seep tripe out of the water, remove and filter out the water. Re-heat the oil, pour in the chopped pickled pepper, garlic rice and ginger slices and stir-fry until fragrant, then pour in the right amount of Douban sauce and stir well. Pour in pork belly slices and stir-fry over high heat for about 3 minutes.

5. Add vegetables: add the chopped green peppers, red peppers and shredded onions to the pan and continue to stir-fry quickly so that the vegetables are fully mixed with lamb slices. Seasoning before leaving the pot: finally, add a little chicken essence to extract fresh, stir-fry quickly and evenly, then you can go out of the pot and put on the plate. Put it on the table: put the fried belly slices on a plate and sprinkle with chopped onions or coriander to increase the color, flavor and flavor.

6. Choose the belly with fresh, brightly colored and elastic tripe. After going home, wash tripe, then add cooking wine and sliced ginger and cook for 20 minutes, which can remove the fishy smell and blood. Then cut tripe into thin slices and set aside. In a hot oil pan, stir-fry green onions, sliced ginger and mashed garlic, then stir-fry sliced pork belly quickly. Add a small amount of salt and pepper to taste. After the belly slices change color, add soy sauce and sugar and stir well.

How to cook fried belly slices?

1. Prepare fresh ingredients: cooked tripe, green pepper, lettuce and onion. Tripe cut into slices, knife flat out of such a piece of belly is easier to taste. Cut lettuce, green pepper and onion into diamond slices. Put oil in the pan, add chopped onions and stir-fry to taste. Add onion slices, lettuce slices and green pepper slices, add the right amount of vinegar, salt, light soy sauce and sugar and stir well. Finally, pour in the belly slices, stir over high heat and stir evenly, mix in the right amount of chicken essence out of the pan and put on the plate.

2. Pour the right amount of cooking oil into the frying pan, heat and stir-fry the fragrance with shredded ginger and minced garlic. Stir-fry tripe slices until discolored, add cooking wine and stir well. Add chili and chopped onions and continue to stir well. Add appropriate amount of light soy sauce, refined salt, white pepper and chicken essence (optional) to continue to stir well. Finally, add the right amount of pepper powder, continue to stir-fry well. Fried belly slices should not be cooked for too long to keep the taste tender and smooth.

3. Ingredients: 500g boiled tripe, 250g green pepper and 250g red pepper. Seasoning: chopped onions, salt, cooking wine, monosodium glutamate, peanut oil, water starch. Slice the pork belly into slices; cut the green and red peppers, remove the tendons, remove the seeds and wash them. Rinse with boiling water, remove and cut into small pieces.

4. heat the oil in the pan, pour in the pickled tripe, stir-fry it over high heat for a while, seep tripe out of the water, remove and filter out the water. Re-heat the oil, pour in the chopped pickled pepper, garlic rice and ginger slices and stir-fry until fragrant, then pour in the right amount of Douban sauce and stir well. Pour in pork belly slices and stir-fry over high heat for about 3 minutes.

5. Add proper amount of water to the pot, add tripe water, add cooking wine to remove the smell, boil the water to remove the floating foam, cook until about 1 minute, remove and set aside. Add water to the pot again, add tripe, sliced ginger, green onions, cooking wine, pepper, star anise, salt, pepper and pepper to remove odor. Pour the water into the pressure cooker, change to low heat after inflating, press to about 20 minutes.

How does tripe eat at home?

Tripe's 10 household practices: Luosong soup tripe soup, garlic pork belly soup, soybean tripe soup, ginger sauce pork belly soup, mushroom pork belly soup, red jujube tripe soup, tofu pork belly soup, fungus tripe soup, five spices tripe soup. Tripe soup cut tripe into small pieces, add potatoes, carrots, onions and other vegetables to cook, add the right amount of ketchup, salt and pepper, seasoned and ready to eat.

Turn the whole inside of tripe: first turn the bottom to the mouth of tripe, it's easy to turn over. Tripe turned over is a little sticky, that is, to clean up these sticky things.

Tripe stewed ribs: cut tripe into appropriate size pieces, put them into a stew cup together with ribs, add appropriate amount of water, ginger, green onions and cooking wine, stew for 2 hours, cook until tripe becomes soft. Then add the right amount of salt and chicken essence for seasoning. Tripe braised tofu: cut tripe into thin slices, blanch it with boiling water and remove it and set aside.

The practice of fried belly slices, how to make delicious fried belly slices, and the usual home practice of fried belly slices

Ingredients: boiled tripe 500g, green pepper 250g, red pepper 250g each. Seasoning: chopped onions, salt, cooking wine, monosodium glutamate, peanut oil, water starch. Slice the pork belly into slices; cut the green and red peppers, remove the tendons, remove the seeds and wash them. Rinse with boiling water, remove and cut into small pieces.

Ingredients: tripe 1, red pepper slices 10 grams, ginger slices 10 grams, spring onions 10 grams. Cut off the spring onions. Sliced red pepper. Sliced ginger. Tripe cooked and sliced. Add spring onions, ginger and garlic oil to saute. Stir-fry the belly slices over high heat. Season with sugar, salt and chicken powder. Pour in a few drops of raw and mixed fresh 10 seconds before leaving the pan, stir-fry a few times, and then turn off the heat. Take it out of the pan and serve it.

Cut tripe into thin slices, shred ginger, chopped spring onions, chili peppers and garlic. Pour the right amount of cooking oil into the frying pan, heat and stir-fry with shredded ginger and minced garlic. Stir-fry tripe slices until discolored, add cooking wine and stir well. Add chili and chopped onions and continue to stir well. Add appropriate amount of light soy sauce, refined salt, white pepper and chicken essence (optional) to continue to stir well.

What practices does tripe have in the hotel? we should talk about them in detail.

First of all, wash tripe, cut into small pieces, then blanch the water in boiling water, add sliced ginger and cooking wine until cooked, remove and set aside. Put tripe after blanching water into a saucepan, add clear soup, add the right amount of salt and pepper, and then add some sliced ginger, simmer for 30 minutes over medium heat, and remember to skim off the floating foam. When tripe stews to taste and taste tender and smooth, turn off the heat, sprinkle with chopped onions and a little cooking wine to add fragrance, and serve.

Tripe stewed chicken soup tripe stewed chicken soup is the most classic way, which is both delicious and nutritious. Tripe's mellow and delicious chicken combine to make the soup full-bodied and the taste rich. Tripe stewed herbs for those who pursue health, tripe stewed herbs is also a good choice. Such as tripe stewed Codonopsis pilosula, Atractylodes macrocephala and Poria cocos, not only has a unique taste, but also has a good nourishing effect.

Clean tripe: first rub and rinse tripe repeatedly with flour and vinegar to remove odor and mucus. Deal with tripe: clean up the grease on tripe's surface, cut it in half (that is, the tip of the belly), and cut into long strips about 1 cm wide. Pickling: add sweet potato starch, oil, light soy sauce and marinate for 15 minutes. Prepare side dishes: sliced garlic, shredded ginger, sliced carrots or strips.

Pickling tripe can not only make it more tasty, but also remove part of the fishy smell. In the process of stir-frying, the heat should be well controlled, and it is appropriate to stir-fry in medium heat, so as to prevent tripe from getting old and hard. Adjust the amount of chili powder and prickly ash powder according to your taste to achieve the ideal spicy degree. Green garlic seedlings should not be overcooked, it is best to keep crisp and tender taste.

But for people who are pressed for time, stewing is a waste of time.

What kind of dish is white oil belly strips? What can be done to ensure that there is no fishy smell?

Prepare ingredients: a raw pork belly, several cloves of garlic, a carrot, a lettuce, a spoonful of sugar, the right amount of vinegar, some soy sauce, the right amount of liquor, some monosodium glutamate, some star anise, the right amount of salt, the right amount of vegetable oil.

Tripe must clean and clean the white oil belly strips, otherwise they will not be able to make delicious belly strips if they have a bad smell. Lettuce and carrots are added to the dishes to enrich the dishes on the one hand and to increase the color on the other hand to make the dishes look better. Home-made side dishes can be added or not, or you can add other side dishes according to your preferences. It is best to add lard to make white oil belly strips, so that the finished dishes are not only more delicious but also taste more lubricated.

Because the climate of the birthplace of Sichuan cuisine is warm and moist, chili peppers are often used as excipients to remove dampness, red oil is used to season and color, and pepper is used to improve the taste. Over time, spicy taste seems to have become the soul of Sichuan cuisine.

Pork liver with white oil, belly strips with bamboo shoots, Sautéed Vermicelli with Spicy Minced Pork, Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce）, Sautéed Shredded Pork with Green Pepper, scrambled eggs with bitter gourd, minced eggplant, Yu-Shiang Shredded Pork, shredded pork with mustard, Chinese cabbage, shredded potatoes Sunday: Egg & vegetable soup with tomato, fried chicken with pepper, strips with white oil, sauteed sausage with sauerkraut, braised pork with braised pork, shredded pork with string beans, shredded pork with mustard, Yu-Shiang Eggplant （Sautéed with Spicy Garlic Sauce）, Scrambled Egg with Tomato, fried wheat cabbage, Fried vegetable heart (4) takeout restaurant dishes production precautions takeout dishes have special requirements in cooking and dressing.

Exquisite selection and preparation, made from dozens of seasonings and several kinds of traditional Chinese medicine and animal and vegetable oils, combining hemp, spicy, fresh and fragrant, with the functions of soothing stomach and spleen, dehumidification, nourishing and so on. All raw materials and ingredients are non-toxic, harmless and without side effects, without the use of any harmful chemicals, are purely healthy hot pot, green dishes.