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Dish of the week
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Spicy ox tripe 酱牛肚
Ingredients:
380-450g frozen ox tripe; 4 slices of ginger; 2 green onions, cut into sections; 1/2 tsp Chinese prickly ash (花椒); 1-2 star anise (八角)
Seasonings:
1/2 tsp salt; 3 tbsp rock sugar (冰糖); 3/4 tbsp light soy sauce; a little pepper and Shaoxing wine.
Method:
1. Defrost the ox tripe, blanch (用沸水速煮) and wash, then cook it in boiling water with 1/2 portion of ginger and green onion until half tender. Remove and set aside.
2. Heat 2 tbsp of oil to saute the remaining ginger and green onion, put in the ox tripe and sprinkle wine and enough water to cover the tripe. Add Chinese prickly ash, star anise, monascus rice and the rest of the seasonings. When it comes to a boil again, cover and cook with low heat until the ox tripe is tender. Add a little sesame oil, cut into slices to serve.
Note: It is a cold dish.
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