Exclusive Seaweed and Beef Tripe

Name: Exclusive Seaweed and Beef Tripe
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Springy beef tripe tumbles with crunchy gong cai, dried stem lettuce, in a fiery hotpot-base sauce. The numbing-spicy glaze binds the two bouncy textures together, creating a snack-style dish packed with Sichuan attitude.

1 hrNewEasy Hot Dishes Boil Medium Spicy

Instructions

1
Soak the gong cai in clean water for a while.
2
Rinse the tripe clean with water.
3
Cut the soaked Gongcai into shorter pieces.
4
Trim the beef tripe and slice it thinly.
5
Heat oil in the pot, add the hot pot base and stir-fry until melted.
6
Add an appropriate amount of water.
7
After bringing to a boil over high heat, season with a little salt.
8
Add the tribute vegetable and boil for about 1 minute, then remove.
9
Put the tripe into the pot and boil over high heat, then immediately take it out once it boils.
10
Add the minced garlic and dried chili peppers.
11
Pour hot oil over it to bring out the aroma.
12
Finished product.
13
Finished product.
14
Finished product.