Beef Tripe Noodles with Pickled Vegetables
by Snow rose
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Pickled vegetables soaked and washed
2. Chop into small pieces, not too small
3. Use your hands to wring out the water
4. Cut tripe into strips and set aside
5. Don't put oil in the pot, pour the dried pickled vegetables
6. When the water is 80% dry, turn to the side of the pot, put oil in the pot, and sauté the minced ginger
7. Stir-fry the pickled vegetables and minced ginger for a fragrant flavor
8. Add water to a boil, put in the cut tripe shreds
9. Add about a spoonful of ground black pepper
10. Add half a spoon of cumin
11. Add the noodles, it’s better to boil the noodles in advance until they are eighty mature
12. Cook until the noodles are soft and cooked, and season them according to personal taste
Tips:If there are pickles, the tripe also has a salty taste, the salt should be deducted as appropriate
