Pickled Chili Pork Aorta and Beef Tripe

Name: Pickled Chili Pork Aorta and Beef Tripe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes

Pork aorta and beef tripe are blanched for mere seconds to stay crunchy, then flash-fried with pickled chili, pickled ginger and chives. The fiery, tangy coating clings to every crisp piece, a proper Sichuan texture showcase.

20 minNewMedium Hot Dishes Stir-fry Medium Spicy

Instructions

1
Blanch the beef aorta and tripe in turn with scallions, ginger, and cooking wine. First, remove the tripe after 20 seconds and drain, then remove the beef aorta after 30 seconds and drain.
2
Blanch and then drain.
3
Cut the pickled chili and pickled ginger into sections and slices, chop the garlic into cloves, and use a few green Sichuan peppercorns.
4
The chives are cut.
5
Heat the oil in a hot pan.
6
Pour in the pickled chili, pickled ginger, ginger, garlic, and Sichuan peppercorns, and stir-fry until the moisture evaporates.
7
Stir-fry a little bit of sugar with the spoonful of doubanjiang until fragrant.
8
Stir-fry until fragrant.
9
Pour in the beef aorta and tripe and stir-fry quickly.
10
Pour in the chives and stir-fry, then add a spoonful of light soy sauce and two spoons of chicken bouillon, and it's ready to serve.
11
Super appetizing, and it can be used to cook rice noodles the next day.