Peking Pork Tripe Hot Pot Recipe
Peking hot pot is special with its dipping sauce. It features as a taste and aroma enhancer. To make a perfect Peking pork tripe hot pot, we used light taste ingredients to make the soup, such as red date, Goji and dried shiitake mushroom. Then make a dipping sauce to enhance the salty taste. In this way, the sliced pork tripe is tender and juicy with a comfortable soup aroma.
Hot Pot Base
5 garlic clove
500g pig tripe
3 red dates
3 dried shiitake mushrooms
6 bowls bone soup
Hot Pot Ingredients
500g sliced lamb
500g sliced beef
1 sweet potatos
3 tablespoons chili oil
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt
1. Make sure pork tripe is cleaned through. Although it is delicious, it is hard to wash. Or you can purchase cleaned and sliced pork tripe at the Chinese supermarket.
2. Boil pork tripe with cold water
. It enables water to effectively absorb bad smell and taste of pork tripe.
3. Simmer for more than 1 hours to make the soup more favorable.
Wash and slice green onion and ginger. Peel garlic, then wash and mince into pieces.
Put pork tripe in a bowl, add salt and vinegar, rub to remove the mucus.
After cleaning, add salt rub and wash. Then turn the pig stomach inside and outside, remove the attached lard.
Put pork tripe into a pot of cold water, add scallion and ginger slices. Bring to a boil. Allow to cool, then cut into slices.
Remove root of Napa cabbage, wash and cut into strips. Peel potato and sweet potato, then cut into 0.3cm slices. Soak rice vermicelli until soft.
Wash red dates and Goji. Soak dried shiitake mushroom until soft, then cut into strips. Set aside.
Mix all dipping ingredients to make a dipping sauce.
Add 2 tablespoons cooking oil to wok. Fry minced garlic until fragrant, pour into bone soup, bring to a boil over high heat.
Add shiitake mushroom strips, Goji, red dates. Simmer over medium heat over 20 minutes. Then enjoy pork tripe first, then cook and enjoy other ingredients.