Marinated Tripe

Name: Marinated Tripe
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Tripe; 50g oil; 80g Sugar; 20g Wind Fuji; 100g Myrtle Root; 8g pepper; 3 star anise; 15g Cinnamon; 3g clove; 2g Licorice; 10g Fennel; 3g Sand ginger; 80g Soy sauce; Some salt; a little Chicken Essence; 5 Dried chili; 5 slices Bay leaf

by Fung Kee Food

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

As the Spring Festival is approaching, I can make some stewed products for easy consumption at any time, and eat it by myself, pay attention to the taste and not consider the appearance, so the wind cane from the mountain is added, which can be fragrant! The self-marinated ones don’t need chemical spices, so you can eat them safely and healthily. "

Marinated Tripe

1. Wash the bought tripe and set aside.

2. Prepare the spices.

3. Heat the pot, add the oil and all the spices, stir-fry on a low heat, add soy sauce, sugar, water, sugar, salt, etc. to adjust the flavor and bring to a low heat.

4. Pour all the brine into the high-pressure cooker, add the tripe, cover with the lid, press on a medium-low heat for about 20 minutes (depending on the quality of the tripe), and cook.