Old Xi'an shabu shabu tripe shabu tofu skin

Cooking Instructions

1. Press the garlic into garlic puree, put a little salt and sesame oil and mix well, a little more garlic, and the unmixed sesame paste is about one to one

   

2. Sesame paste and peanut butter 4 to 1 Add water many times in a small amount and mix well Slightly thinner Then add tofu and mix well Don't have more bean curd A full bowl of mixed sesame paste with half a piece of bean curd is enough Then put the garlic paste on top Don't stir Pour hot oil on the back

   

3. In a saucepan add vegetable oil and sesame oil in a ratio of 2 to 1. After the oil is hot, add white sesame seeds, chili noodles, and a small piece of butter hot pot base Don't paste the whole process on low heat, after frying the fragrance, the boiling oil is poured on the garlic paste in the sesame sauce bowl, and the garlic and chili peppers are splashed with hot oil, and the fragrance is fully stimulated. Add salt, the salt should be a little heavier, and a few drops of balsamic vinegar or aged vinegar, mix well. The sauce is done.

   

4. Cut the tofu skin into strips and cook it directly. When the tripe is cooked, add green onions, cooking wine, ginger, dried chilies, peppercorns, cumin, bay leaves, and salt to remove the fishy taste. The tripe is boiled for about 2 hours before it is soft, and the criterion is that the chopsticks can be easily pierced. After the tripe is cooked, slice it with an oblique knife, which is thinner and easier to absorb the flavor

   

5. Pour the sauce on the cut tripe and tofu skin Let's open it! This taste is really indescribable, indescribable, especially rich and flavorful, and everyone who has eaten it knows