Liang Qiongbai's private cuisine

Author: Liang Qiongbai / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features: Spicy and Numbing Beef Tripe
Ingredients:
1 piece of beef tripe (about 1200g), 2 scallions, 4 slices of ginger, 3 star anise, 2 tablespoons of Sichuan peppercorns, a little chopped scallions
Seasonings:
(1) 1 tablespoon of cooking wine, 10 cups of water
(2) 2 tablespoons of soy sauce, 1 teaspoon of minced scallions and ginger, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of chili oil
(3) Enough braising liquid
Instructions:
1. Sauté the Sichuan peppercorns in a dry wok until fragrant, then remove and grind into Sichuan peppercorn powder. Set aside and sieve.
2. Wash the beef tripe, add scallions, ginger, star anise, and seasonings (1). Cook in a pressure cooker for 50 minutes, then remove and braise in seasonings (3) for eight flavors. Let it cool, then slice and arrange in a dish.
3. Mix seasonings (2) well, drizzle over the beef tripe, and finally sprinkle with Sichuan peppercorn powder and chopped scallions. Mix well before serving.
TIPS:
1. Beef tripe is hard to cook tender. Using a pressure cooker saves time. Alternatively, you can buy pre-braised tripe, but it must be thinly sliced for better flavor absorption.
2. Braising liquid refers to the aged braising broth used for marinated dishes. First, sauté scallions, ginger, and garlic in salad oil, then add cooking wine, soy sauce, rock sugar, chicken broth, and five-spice bags. Boil and repeatedly braise various meats until the broth becomes richer and more fragrant, forming the aged braising liquid.
P8