How to make pork tripe hotpot?

Pork belly (or beef 500g, ribs 500g, staple food is not limited) is about 800g.

Pixian watercress 1-2 tablespoons

2 Amomum tsao

4 fragrant leaves

Sichuan pepper

Some dried peppers are put according to taste.

Ginger, garlic and ginger slices are 4 thick slices, and 4 garlic slices are increased or decreased according to taste.

2 garlic seedlings

A bag of marinade

2 green peppers

Thousands and two.

Two handfuls of lettuce leaves

The practice of pork belly hot pot?

Wash the pork belly when you buy it, and cut off all the large pork bellies in turn. Rub it with salt or flour for several times until the mucus on the skin of pork belly gradually disappears, and dry it for later use. Slice all the side dishes, cut thousands into strips with a width of about 2㎝, wash the lettuce leaves, fold them in half, and cut the garlic seedlings into sections for later use.

Take a pot of cold water, put a marinade bag in turn, take a spoonful of soy sauce, plunge a little brown sugar (just don't put it in, for coloring), throw a little ginger and garlic, half a bottle of cooking wine, and then throw the pork belly in. If you like dried bean curd, you can also add dried bean curd and eggs. Boil pork belly for 30-40 minutes, then take it out and cut it into 1.

In a wok, stir-fry ginger, garlic and garlic seedlings with medium-low oil temperature (about 60 degrees in an induction cooker) for 20 seconds, then add Tsaoko, fragrant leaves, anise cinnamon and pepper in turn, add Pixian watercress after fragrance, add red oil (or add Dahongpao hot pot bottom material to slightly enhance the flavor), add pork tripe slices, stir-fry for 2 minutes, and add water (soup can also be used) in a pressure cooker or a pressure cooker.

After the pork belly is cooked, you can put potato chips, vegetables and green peppers into the pot to cook, and add garlic seedlings to the plate to add fragrance.

This is the taste of Hubei family. Some girls may taste a little spicy, so just put less pepper skin and bean paste. With side dishes, creativity is infinite. Put whatever you like. Longkou vermicelli powder is very good! The most important thing is that it is not difficult to burn, and the familiar fragrance wafts over during the waiting process, which is very delicious! !