Lamb Tripe
by xueqiu06211
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cooked lamb tripe in white water, cut into thin strips. Wash coriander and cut into sections
2. Mix the coriander into the lamb belly and stir
3. Add a spoonful of salt one by one
4. 2/3 teaspoon ground black pepper
5. One level spoon of MSG, mix well
6. Add a little vinegar and sesame oil, and mix well.
Tips:1. I didn't buy raw lamb tripe during the Chinese New Year, so I bought it cooked. If it is raw lamb tripe, it must be cooked in advance and let cool. Boil in white water and add some star anise to remove fat
2. The lamb tripe must not be big, about 5 taels after cooking is the best, it is not tasty when it is big
3. Cut the belly shreds thinly, also for the taste
4. It's better not to have green onions for the cold belly shreds, which will cover the original flavor of lamb belly
5. The role of sesame oil is to increase fragrance and color, and the mixed sheep tripe will be more fragrant and brighter in color
