Preparation materials: tripe 1000g, potato 500g, white radish 1, hawthorn 2, proper amount of oil and salt, onion 1, ginger 3, pepper 10, aniseed 1, fragrant leaves 2 and dried pepper 2.
Practice steps:
1. Soak the tripe in clear water for 3 hours, changing the water twice, and then cut the tripe into pieces with even size, not too small, because the tripe will shrink when cooked.
2. Add water to the pot, blanch the tripe in cold water, boil the water, skim the floating foam, cook for 7-8 minutes, blanch the beef thoroughly, remove the tripe, wash it with warm water, and remove the water for later use.
3. Heat the oil in the pan, add onion, ginger slices, pepper, aniseed, dried pepper and stir-fry until fragrant, then add beef and stir-fry for 1-2 minutes.
4. Add hot water (more water, not beef, tripe needs to be cooked for a long time, radish will be added later), and then add soy sauce, cooking wine, sugar and hawthorn.
5. Pour tripe and soup into the casserole. After the fire boils, turn to medium heat for 20 minutes to remove the odor, cover the lid and simmer for 70 minutes (stew directly in the pot without casserole).
6. In the meantime, peel off the potatoes and radishes, and then cut the potatoes and radishes into hob blocks.
7. After the time is up, add the radish and salt (no need to cover the pot, and the smell of radish is released), and stew the potatoes and radishes until soft and glutinous. Radish and potatoes can be easily plunged in with chopsticks, and stewed radish and potatoes in tripe is ready.