Spicy Tripe Casserole
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The fans are soaked in advance.
2. Wash the tripe, put it in a pressure cooker, add water, shallots, pepper, cooking wine and ginger (forgot to put), cook until SAIC, press for 15 minutes.
3. Wash and tear the enoki mushrooms, wash and tear the baby cabbage into large pieces.
4. Cut the cooked tripe into finger-wide strips.
5. Heat the wok, pour the oil, add the green onion and pepper to fragrant.
6. Pour in an appropriate amount of Pixian Douban and stir-fry to get the red oil.
7. Pour the boiled tripe soup, season with salt, and cook for about 5 minutes after boiling.
8. Take the casserole, put the enoki mushroom, vermicelli and baby cabbage.
9. Place the tripe on top.
10. Strain the boiled soup to some residue and pour it into a casserole. (The amount of water is almost the same as the dish, if the soup is not enough, you can add some boiling water)
11. After boiling, cook for about 2 minutes, season with salt, and pour some red oil and chopped green onion.
Tips:If you like spicy food, you can add some millet spicy pickled peppers.
It is also delicious with bean curd.
It tastes better with coriander, I put chopped green onion without coriander.
