Cold Tripe
1.
1 kg of washed raw tripe, put in a pressure cooker, put 1 star anise, 1 piece of old ginger, a little cooking wine, boil, press for 12 minutes, remove the cold water after the gas has disappeared. 12 minutes is a reference. Basically, the tripe has been soft after cooking for so long. Everyone has different tastes. Adjust this time by yourself. One catty of raw tripe is about 4 taels (230 grams) after cooking, and it is just right to mix with a plate.
2.
The auxiliary materials to prepare the cold dressing: a few sharp peppers, a few pickled peppers, a few garlic cloves, a few slices of sour ginger, an appropriate amount of coriander, and an appropriate amount of crushed peanuts.
3.
Shred the cooked tripe, shred the sharp pepper, pickled pepper, and sour ginger, chop the garlic into a puree, and chop the coriander.
4.
Take a large pot, add some red oil, light soy sauce, vinegar, cold seasoning, garlic, chili shreds, and sour ginger shreds, and mix well.
5.
Continue to add shredded tripe, chopped peanuts, and chopped coriander, and mix well.
6.
Set aside the mixed tripe for a few minutes, and put it in a deep dish after it's flavored, and it's ready to be served. Ha｡◕‿◕｡
7.
This is a compound seasoning for cold dishes. Many brands are easy to dissolve and fragrant. They are easy to use. They are sold in ingredient stores and supermarkets. If you don't like it, you can use salt and chicken essence to taste, just as delicious.
Tips:
1. The tripe is pre-processed first, and this dish is quick to cook.
2. When seasoning, you can put a little bit of cold sauce and light soy sauce, taste it after mixing, and add the ingredients to mix it to suit your own taste.
3. If you like spicy, add some pepper oil and mix it together, it tastes better.
