Tripe Tofu Pudding

Tripe Tofu Pudding

　　  Tripe Tofu Pudding

　　  Ingredients for Tripe Tofu Pudding: pork rectum, tender tofu pudding, Pixian bean paste, pickled chili peppers, Sichuan peppercorns, salt, soy sauce, MSG, ginger, minced garlic, scallions, cooking oil, green onions, cooking wine, and water starch.

　　  Method:

　　  1. Clean the pork rectum. In a pot, bring water to a boil with cooking wine, ginger, green onions, and pork rectum. Once cooked, remove and cut into strips for later use.

　　  2. Finely chop the Pixian bean paste and pickled chili peppers.

　　  3. Heat a little oil in the pan, add the pork rectum, and stir-fry while adding Sichuan peppercorns, ginger, and green onions. Once dried and fragrant, remove from heat and set aside.

　　  4. Heat oil in the pan, add the bean paste and pickled chilies, and stir-fry until fragrant and colored. Then add broth and bring to a boil. Remove the bean paste and chili residue, add the tofu pudding to absorb the flavor. Cook the pork rectum until soft and flavorful, then reduce the sauce. Transfer to a serving plate, sprinkle with chopped scallions, and serve. Notes: When boiling the pork rectum, first ensure it is cleaned well to remove any off-odors, and second, cook it until tender without overcooking. Stir-frying should drive off all moisture to enhance fragrance. Removing the bean paste residue results in a cleaner dish. Ensure the flavors are well infused during cooking to achieve a rich taste.

　　  The red-and-white tofu pudding dish features savory and rich-flavored tripe, a mellow texture, silky-smooth tofu, a spicy yet not harsh taste, and is appetizing and refreshing.