Ingredients
200 g fresh beef tripe, 100 g rehydrated bamboo shoots.
Seasonings
10 g minced ginger, 10 g minced scallion, 1/2 teaspoon salt, 1/2 teaspoon MSG, 1 teaspoon ground white pepper, 1 teaspoon sesame oil, 2 teaspoons Shaoxing wine, 1 tablespoon ginger juice, 1 tablespoon fresh stock, 3 tablespoons baking soda, 4 tablespoons crispy chili bean paste.
Steps
1. Wash the beef tripe thoroughly, then soak it in water mixed with edible alkali for 24 hours to remove the black membrane, and rinse repeatedly with clean water.
2. Cut the tofu skin into long shreds, place in a container, and marinate with salt, minced ginger, minced scallion, cooking wine, and white pepper for 15 minutes. Then blanch in boiling water until cooked, remove, and drain well.
3. Tear the rehydrated bamboo shoots into shreds, blanch them in boiling water with salt until just cooked through, then drain and spread on a plate as a base; top with the shredded tripe.
4. In a bowl, combine MSG, crispy fried Sichuan broad bean paste, ginger juice, sesame oil, and fresh broth, stirring well to create a sauce, then pour it over the shredded tripe and serve.