Spicy Beef Tripe

Name: Spicy Beef Tripe
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cow louver; Some Vegetable oil; Some Refined salt; Some Dried red chili; Some pepper; Some Cold soy sauce; Some sesame oil; Some Red oil

by Dance of wolf

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The Spring Festival seems to be a day to feast on. In this festival of eating large pieces of meat and drinking large glasses, our eyes and appetites are always filled with chicken, duck, fish, fresh seafood, and some refreshing side dishes, which are simple and delicious. In the case of loss of nutrition, add a little freshness to our table.

Beef louver is also called "mao belly". It is a very chewy and delicious food material and has the effect of nourishing the spleen and stomach. Many years ago, people were disdainful of paying attention to and eating things like cows and pigs. Later, it may be that people follow the understanding of form to complement each other, and gradually the "fragments" on these domestic animals have gradually become "Luoyang paper expensive".

I even made some vegetarian dishes, and I was tired from eating. To borrow Li Kui's words, "a bird faded out of my mouth" came. Make a meat dish and eat it, your mouth is really greedy. "

Ingredients

Spicy Beef Tripe

1. Pour a little vegetable oil into the pot and turn on a low heat. Add a little dried chili and a little pepper each and stir-fry until the chili color darkens.

2. Put the fried chili pepper and peppercorns in a small clean bowl, sprinkle with a little salt, mash it and set aside.

3. Cut cooked beef louver into long strips.

4. Pour clean water into the pot and add the beef scallops to blanch the water to remove impurities.

5. Remove the blanched beef venetian leaves to control the moisture, and add a tablespoon of cold soy sauce.

6. Add a little sesame oil.

7. 7. Add red oil according to your preference.

8. Pour in the crushed pepper and peppercorns and mix well.

Tips:
1. Choose black or yellow venetian leaves. White ones are generally not edible if they have been soaked in hydrogen peroxide or formalin.

2. The beef louver sold in the beef shop is generally salty, and there is generally no need to add refined salt when mixing.