Crisp and delicious [Emerald Beef Leaf]

Overview

Tripe is the stomach of a cow. Cows are ruminants and have four stomachs in total. The first three stomachs are variations of the bovine esophagus, namely the rumen (also known as hairy tripe), reticulum (also known as honeycomb stomach, hemp tripe), omasum (also known as double omasum, louvered stomach), and the last one is the abomasum, also known as abomasum. The meat column on the inner wall of the rumen is commonly known as the belly collar, belly beam, belly heart and cardia sphincter in the industry. The meat is thick and tough and commonly known as the belly tip and belly head (soak in alkaline water to make it crispy and tender, and can be made into a dish separately). The rumen can be used to tear off the cow serous membrane, retain the mucosa, and eat it raw in slices. Dishes such as Maodu Hot Pot and Husband and Wife Fei Slices. The reticulum is used in the same way as the rumen, and the omasum and abomasum are mostly used for shredding. The most widely used types of tripe are tripe collars and louvers. Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, replenishing deficiency and essence, quenching thirst, and reducing wind and dizziness. It is suitable for people with post-illness weakness, insufficient qi and blood, malnutrition, and weak spleen and stomach.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• lunch
• beef louver
• cabbage
• dried chili festival
• dried chili shreds
• salt

Ingredients

Steps

1. 1 Appropriate amount of beef louver, roll up the beef louver, cut into branch-like shreds, put in a bowl and set aside; roll up the beef louver, cut into branch-like shreds, put into a bowl and set aside;

   

2. 2 Half a cabbage, cut into shreds, put the shredded cabbage into a basin, add appropriate amount of salt, mix well, marinate for 10 minutes, after 10 minutes, press out the water from the cabbage, take out the cabbage and squeeze out the water and set aside;

   

3. 3 Add an appropriate amount of chili shreds and chili knots. Heat the pot, add an appropriate amount of lard, and heat it into high-temperature oil. Pour in the chili section and remove the chili section after removing the smell;

   

4. 4 The oil is slightly cold, add shredded chili peppers, over low heat, add beef louvers and cabbage shreds, add an appropriate amount of salt, chicken essence, steamed fish soy sauce and pepper oil, turn to high heat and stir-fry evenly, pour in an appropriate amount of cornstarch water, stir-fry evenly and serve;

   

5. 5 Finished product pictures