Rare Local Snack "Exploding Belly" () Recipe - 20-Year Secret Formula Available to Subscribers!
ingredients:
coriander 50g, sesame paste 100g, chili oil 20g, a piece of fermented tofu, scallions 20g, vinegar 15g, prawn oil 25g, clean sheep guts (or cow guts) 1 kg, soy sauce 50g (above is the ingredient for 10 bowls of boiled guts)
instructions:
1Wash with a large basin filled with cold water, (when washing, regardless of summer or winter, use cold water) to remove the internal organs and impurities from the sheep belly. The first wash time should be short, and the action should be quick, do not soak in water for a long time, otherwise it will absorb dirty water, and the flavor of the guts will not be normal. After the first wash, take it out immediately, then change the water and wash it again for the second time. This time, soak the whole belly in water for a while, about 40 to 50 minutes, to remove the stink. Finally, rinse clean with water, and divide the sheep guts (or cow guts) into 6 parts: belly stems, belly mushrooms, belly scattered grains, belly gourds, belly plates and esophageal tubes. Belly mushrooms contain gastric juices, which are delicious to eat, to prevent them from flowing away, after turning and washing, restore them to their original state.
Sheep guts (or cow guts) are best to cook and eat on the same day. If not eaten on the same day or when it is hot in summer, they must be put in the refrigerator for storage.
2Cut into strips: first remove the oil above the belly, then remove the skin and hair on one side (the skin of the cow belly needs to be peeled off both inner and outer layers, and the remaining part is belly meat), tear off the thin membrane of scattered grains, belly mushrooms, belly gourds, belly stems and esophageal tubes; use a knife to flatten and cut the esophageal tube, then cut the above ingredients (esophageal tube outward) along the pattern into 4cm wide strips, and then cut into 1cm wide small strips.
3Seasoning: Wash coriander clean and cut it into chopped pieces, together with scallions, sesame paste, soy sauce, vinegar, prawn oil, chili oil and fermented tofu (diluted with original juice), and put them all in a bowl and mix well.
4Boiling method: Pour a pot of boiling water to about half a pot, and cook according to the different parts of the guts separately (about 250g each time), use a colander to flip. Boiling time: scattered grains about 5 seconds (cow scattered grains about 14 seconds, belly plates about 7 seconds, belly gourds, belly stems, belly mushrooms about 8 seconds (cow mushrooms tip about 12 seconds), esophageal tube about 12 seconds. When the guts come out of the pot, they are soft and chewy, when they become more elastic, or when the belly meat changes from milky white to white, immediately use a colander to scoop into a plate, and eat with the seasoning.
Features: crisp and delicious, can be eaten with hot buns. Also known as. Appetizer with alcohol
