Saturday, May 14, 2016

Crispy Fried Chinese Tripe


Crispy Fried Chinese Tripe



2-3 pounds white book tripe, washed and cut into ping pong ball sized pieces

1 t Salt
Couple grinds pepper
1 slice onion
1-1/2 cup water

Put everything in a Pressure Cooker and cook for 5 whistles or 20 minutes
Let cool, open, drain and remove the onion.
 Pat dry.



Make the sauce

2 T Oyster Sauce
2 T Soy Sauce
2 T Chinese Black Bean Sauce
4 Cloves Garlic, chopped
1 Chopped red chili
1" x 2" peeled Ginger finely julienned
1 T Palm Sugar
Oil

2 T Potato Starch or Corn starch
1-1/2 cup water

A bunch Chopped Scallions

Mix the potato starch and water and set aside

Fry the garlic and ginger in some oil in a pot till fragrant, then add the soy, black bean, oyster sauce, chili and palm sugar and mix thoroughly and fry about 2-3 mins then add the water and half of the scallions.
Set aside...



Deep fry the tripe pieces until crispy, on medium heat. drain onto paper towels and drizzle with sauce and extra scallions



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