300g beef book tripe
75g salted mustard greens
2 red chillies(finely shredded
3 cloves garlic (gently crushed)
I tsp fermented black beans
2 tsps Shaoxing wine
1 tsp light soy sauce
1 tsp sugar
1 tsp cormstarch
01 Blanch the whole piece of book tripe in boiling water briefly. Rinse with cold water. Drain well and
cut into pieces.
02 Finely shred the salted mustard greens. Rinse and squeeze dry.
03 Heat 1 tbsp of oil. Stir fry garlic cloves and fermented black beans until fragrant. Add salted mustard greens and book tripe. Stir well and sprinkle Shaoxing wine. Add seasoning and stirbriefly Put in the red chillies and thickening glaze at last. Bring to the boil and serve.
Q:How do you make the salted mustard greens less salty?
A: Shred the salted mustard greens and soak them in water briefly. Squeeze dry. Drain and replace with fresh tap water.Repeat the soaking and squeeing steps two to three times.Rinse with water one more time at last. That would helpremove the saltiness.
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