Warm Lamb Tripe Stewed with Potatoes

Name: Warm Lamb Tripe Stewed with Potatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Sheep tripe; 1 piece potato; 1/2 a piece shallot; piece ginger; 4 petals garlic; 2 Dried red chili; 50g Cooking Wine; Some Soy sauce; Some salt; Some Sugar; Some Chicken Essence

by Beautiful ingredients

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Since entering the summer, I have rarely cooked this kind of dishes, because my stomach is always uncomfortable due to the coldness. Taking advantage of the cloudy and rainy days these days, it’s still cool and quickly made this hot and enjoyable dish, holding it in the hand, it’s quite comfortable after eating it.........Before it was a single-use lamb. I made my belly. This time I listened to the boss's suggestion and added some lamb's head meat. It feels good, and the mouth is full of richness. Looking at the white and thick soup, I feel so satisfied~~~~~~"

Warm Lamb Tripe Stewed with Potatoes

1. Prepare various materials.

Warm Lamb Tripe Stewed with Potatoes recipe

2. Add water to the soup pot and add half of the sliced green onions and ginger after the water boils.

3. When the water in the pot has a green onion flavor, add the lamb belly and head meat, then add the cooking wine, and cook for about 2 minutes to remove the lamb belly and control the moisture. This is mainly to remove the lamb's taint and excess fat.

4. Chop the remaining green onions, ginger, and garlic finely and set aside.

5. Heat oil in a wok, add green onions, ginger, and garlic until fragrant.

6. Add blanched lamb belly and head meat, stir-fry slightly, add cooking wine and light soy sauce, stir-fry the aroma and add water.

7. Be sure to add enough water, the soup is still very clear when it has been boiled for about 5 minutes.

8. After 20 minutes, the soup is obviously whiter and thicker. Now you can add some salt, sugar, and chicken essence to taste.

9. Add the sliced potato chips and continue cooking until the potatoes are crispy and you're done! ! ! !

Tips:
1 Be sure to add enough water when it is ready to fry. Adding water in the middle of the soup will have a much weaker taste and it will not be easy to cook white.

2 Strictly speaking, the belly I used should be semi-finished, so it's still relatively soft. If you make it, you need to adjust the time according to the degree you want.

This is the first time I have published a recipe, and I don’t know what to do. If there are any imperfections, please bring them up so that I can improve it next time~~~~~~

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