Exclusive Pickled Mustard Greens with Beef Tripe

Name: Exclusive Pickled Mustard Greens with Beef Tripe
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Blanched beef tripe and crunchy dried gongcai stems are tossed with chilli oil, sesame and garlic in a lively cold salad. Bouncy, crackly and numbing-spicy, every mouthful snaps and tingles in equal measure.

1 hrNewEasy Hot Dishes Boil Original

Instructions

1
Soak the tribute vegetable until soft, then wash it clean.
2
Clean the beef tripe and cut it differently.
3
Cut the soaked dried vegetables into small sections.
4
Crush the garlic cloves and chop them finely.
5
Put mustard, chili powder, white sesame, barbecue seasoning, and salt into the bowl.
6
Pour hot oil over it to bring out the aroma.
7
Add black vinegar and light soy sauce, and stir evenly for later use.
8
Bring water in a pot to a boil, add the tribute vegetable, and after it boils, take it out.
9
After putting the tripe into the pot and bringing it to a boil, take it out in the same way.
10
Wash the cilantro and cut it into sections.
11
After draining the water from the tripe and tribute vegetables, put them into a bowl.
12
Pour the cold dressing over it.
13
Add the cilantro.
14
Mix well to let the flavors blend.
15
Finished product.
16
Finished product.
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Finished product.
18
Finished product.