Hello everyone, this is Wang Gang
In this video I'll share with you...
Garlic and pork tripe strips stir-fry
First of all, prepare a fresh pork tripe (about 750g)
Pork tripe bought from the market is often turned inside out
It presents better that way, the same for pork intestine
Next step, process the tripe
First, cut the tripe open with scissors
This makes it easier to clean both the interior and exterior of the tripe
Remove the excessive fat inside the tripe
Different from port intestine, this layer of fat has a stinky odor
So try your best eliminating it
If you cannot tear it off, try scissors
When done, rub the tripe thoroughly with hot water
Rubbing would wash off any unwanted gastric juice on the surface of the tripe
Make sure that you rub with hot water...
Or the fat residual might stick to your hand
People allergic to gastric acid may use gloves
It also protects your hands from the acid
Next, thoroughly clean tripe
Add a handful of salt, then rub it for 3 minutes
This gives the tripe a primary processing
After 3 minutes, pour in boiling water to rinse it off
Add a generous handful of salt after draining the water
Add some strong liquor to rub the tripe hard for another 5 minutes
This should eliminate all the odor
Add some starch and continue rubbing the tripe
Starch helps to remove the slime produced during the preparation process
Note that this step can burn your hands...
Again, if you are allergic to gastric acid or wounded, execute this step with care and caution
After 5 minutes, add boiling water to clean the tripe and set it aside
Next step, prepare the aromatics for boiling the tripe
Slice up a small chunk of ginger
Also slice some scallions, set aside
Add some strong baijiu liquor into the bowl
Next, boiling
Add a lot of water into the wok
Add the tripe into the cold water directly, and then boil over high heat
Skim off the scums after it boils
Take the tripe out
Transfer the boiled water to the pressure cooker
If you do not have a pressure cooker, boil the tripe for 40 minutes in a regular pot
Next step: pressure cooking the tripe
Cut the tripe in half
Scrape off the white substances on the "head" of the tripe
It is crucial to clean this place thoroughly to avoid bringing odor into the dish
When done, put the tripe back to the pressure cooker to cook for another 8 minutes
Remember that it takes 8 minutes to achieve the ideal crunchy texture for our dish that is neither too tender nor too chewy
If you prefer the tripe to be chewy, reduce the cooking time to your preference
After 8 minutes, take the tripe out
Next, prepare the minor ingredients
cut a half of celtuse
in the middle then chop it into slices
Dice 50 gram garlic for later use
because the garlic is for adding flavor, you could add a little bit more
Dice a chunk of ginger for later use
Dice a spring onion for later use
cut half of red pepper into small strips for later use
Now Let’s start cooking
Frist, heat up the wok
after heating the wok, add some oil to grease the wok
Pour out the hot oil then add some base oil
After reaching ~180°C oil temperature, add the chopped garlic, ginger and spring onion and let the aroma release.```
then add the prepared pork tripe strips in, turn the heat to medium and stir-fry for 1 minute
then add a bowl of pork tripe stock
then turn to medium-low heat and cook for 3 minutes
after that, add the celtuse and the red pepper
Next step is seasoning
add one teaspoon salt (about 2 grams)
add some sugar for umani taste
add some white pepper powder
after seasoning, stir fry the minor ingredients until they are just cooked
then add some starch slurry to thicken the sauce
Finally, add some scallion-ginger oil and mix well
That is how to cook a delicious and nutritious dish- garlic and tripe strips stir-fry.
Here are some key points for cooking
1. Must add slat, Baijiu and starch to clean the tripe, if you’re allergic to alcohol, replace Baijiu with rice vinegar.
2. It is more time-saving to use a pressure cooker to cook the pork tripe, if you don't use pressure cooker, you could just boil the pork tripe in a regular pot for 40 minutes.
3. This dish is not too spicy and has salty-umami style flavor, so it is suitable for elderly and children.