Country-Style Braised Beef Tripe in Hot Pot
Kung Pao Beef Tripe
Cut the beef tripe into strips, then place them in a bowl and mix with salt, rice wine, tender meat powder and water starch. Marinate for 15 minutes. Next, deep-fry the strips in a hot oil pan until partially cooked, then remove and drain off the oil.
Heat vegetable oil in a pot, then add chili flakes and Sichuan peppercorns to stir-fry until dark brown. Add ginger slices and garlic cloves to infuse fragrance, then add the pre-fried beef tripe and mix with a small amount of broth. Season with rice wine, salt, sugar, soy sauce, oyster sauce and thirteen spices. When the soup has almost dried, add celery strings, chicken powder, flower oil and red oil and mix well. Serve in hot pot baskets, sprinkle with scallion segments and crispy soybean, and light the fire to eat.
Source: Zhejiang Cuisine
