Spicy Pizi Rolled Tripe

Name: Spicy Pizi Rolled Tripe
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Marinated Tripe; Some Vegetable oil; Some salt; 5g Soy sauce; 5g ginger; 2g Peppercorns; 3 cloves garlic; 30 Spicy skin; 1g Cumin powder

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Tripe is one of my favorite offal in Xinjiang. It is one of the must-have ingredients especially during New Years and festivals. This is the taste of Xinjiang people. Especially during the New Year, most families will buy tripe and tripe, just like other places, especially when buying pork tripe for the New Year, we eat it at home. We also eat tripe and tripe here. This year I saw an old man who bought several lamb tripes at a time and also bought 4 kilograms of blanched tripe. This shows how Xinjiang people love to eat beef and lamb tripe! I also buy a few kilograms of beef and lamb tripe every Chinese New Year! Xinjiang people love spicy peanuts, especially the self-produced Xinjiang line spicy skin, this kind of dried red pepper is a must-have spicy skin in every family. It is used to make large chicken and stir-fried various offal. Usually cooking is indispensable. The tripe that Xinjiang people like to eat is very simple and delicious. You don’t have to worry about how to cook banquet dishes.

In "Spicy Pizi Rolled Tripe", the spicy skin must be bubbled with cold water in advance, so that the spicy skin will not be fragrant and fragrant. The key point is that the word "rolling" has to roll out the fragrance and spicy taste. At this time, the oil temperature is very important. Use hot oil to "roll" instead of high fire. Medium and small fires are very important. Then the tripe is "rolled" in with the spicy flavor of the spicy skin, the tripe is "rolled" back and forth, and the spicy skin and the tripe are "rolled" into a family. The word "rolling" makes the tripe full of aroma, shiny and shiny, and the spicy skin is also hot because of the temperature of the hot oil, and the spicy flavor is strong, red and shiny.

"Spicy Pizi Rolled Tripe" is a favorite dish for Xinjiang people, and it is also a banquet dish for Chinese New Years and entertaining guests. Generally, this dish will be fried, and after a bite of tripe, you will feel the tingling in your mouth. The whole body, the sense of smell immediately opened up, and the appetite immediately increased. If you want to eat or want to eat, you don’t notice too much. If you don’t believe me, try it, especially when you have no appetite. Dishes, you will not be disappointed. Xinjiang people love to eat food, welcome all friends to try this method, it is really beyond your imagination! The dishes served by Xinjiang people are red and jubilant, spicy and delicious. The recipe is very simple.

Ingredients

Spicy Pizi Rolled Tripe

1. Main ingredients: 400 grams of braised tripe. Accessories: 40 grams of vegetable oil, 10 grams of salt, 30 spicy skins, 2 grams of peppercorns, 10 grams of light soy sauce, two cloves of garlic, 2 grams of monosodium glutamate, 2 grams of cumin powder, 50 celery Gram

2. Soak the spicy skin (preferably dried red pepper from Xinjiang) in cold water, preferably for 20 minutes. To save time, you can soak it in hot water for one minute, so that the spicy skin will not be particularly fragrant when fried. Pick up and cut into sections, slice or mince garlic, mince ginger, wash and cut celery

3. Cut the marinated tripe into strips. Don’t cut too much, so it tastes good. After all, the method is to roll it and it can’t be fried for too long.

4. Heat the pan with cold oil, heat 70% of the oil, add the peppercorns and fry them to get the fragrance (the peppercorns are best washed with cold water, so that it will not be easy to paste)

5. After stir fry the spicy skin, the aroma and spicy taste

6. Stir the braised tripe quickly and evenly, stir fry over high heat

7. Stir fry over medium heat, the purpose of the roll is to roll the spicy skin and peppercorns into the tripe

8. Add a little salt, because the braised tripe has a salty taste and stir fry evenly

9. Add a little water to quickly stir and fry evenly so that the spicy flavor of the spicy skin can be rolled into the tripe

10. Add light soy sauce and stir fry evenly, the whole process should be fast

11. Add garlic and stir fry quickly to get a garlic fragrance

12. Add cumin powder and stir fry evenly, do not add more, the purpose is to enhance the fragrance

13. Add cumin powder and stir fry evenly, do not add more, the purpose is to enhance the fragrance

Tips:
1. The marinated tripe tastes better, no need to add more spices, because you like to eat the heavy flavored peppercorns
2. Adding cumin powder is to increase the fragrance, do not add more, just like the hot pot base must be added cumin
3. Don't stir fry in high heat during the whole process. You must stir fry quickly on medium heat to get the fragrance, so that you can get the most out of it.