Cold Shredded Pork Tripe Salad – Summer Appetizer

Add an appropriate amount of cold water to the pot, put in the chopped green onions, minced ginger, and white wine, then pour in the cleaned shredded pork tripe.

Add another spoonful of pepper, turn the heat to high 🔥 and bring to a boil, then cover and simmer the shredded pork tripe over low heat for about 10 minutes.

After cooking for about the right amount of time, turn off the heat 🔥 and rinse the shredded pork tripe clean with purified water.

Place the washed pork tripe shreds into a bowl and add an appropriate amount of ice cubes.

Passing shredded pig stomach over ice enhances its crispiness.

While waiting for the ice to stimulate the pig stomach, chop the ginger, dice the onion, prepare the minced garlic, and cut the cilantro into sections.

Turn the heat to high, add two tablespoons of peanut oil to the hot pan, and sauté the minced ginger, garlic, and diced onion until fragrant.

Then add the chopped cilantro and stir-fry everything evenly together.

Then put the stir-fried minced cilantro, ginger, and garlic into a bowl, wash and slice the lime, removing the seeds, drain the shredded pork tripe that has been in ice water, and filter out the water.

Fill the bowl with shredded pork stomach soaked in filtered ice water, then pour in the sautéed minced cilantro, ginger, and garlic. Next, place the sliced lime inside, then add five spoons of premium original flavor dipping sauce, and mix all the ingredients evenly together.

Finally, add a little chili, mix evenly, let it sit for ten minutes, and then plate it to eat!

The last family photo session is over 🔚 Today's introduction is the summer appetizer, shredded pig stomach salad. If you enjoy eating cold dishes like this, give it a try!