Tripe Hot Pot

Tripe Hot Pot

　　Tripe Hot Pot

　　　Tripe Hot Pot is one of the traditional Sichuan-style hot pot dishes. The finished dish features a brownish-red color, with tender and flavorful tripe that is soft and well-seasoned, exuding a rich and inviting aroma.

　　Cooking method: simmering and boiling. The large intestine is repeatedly kneaded with salt and vinegar, then washed thoroughly under running water until it becomes free of mucus, turns pale in color, and has no unpleasant odor. It is then blanched in boiling water, taken out, and rinsed twice with warm water before being cut into sections. When the rapeseed oil in the wok is heated to 40% hot, add chili peppers and stir-fry briefly before removing them. Then add beef tallow and refined lard to the wok and heat to 50% hot. Add finely chopped broad bean paste and stir-fry until fragrant. Then add ginger, scallions, and fresh broth, bringing it to a boil. Add the spice bag, fermented black beans paste, distilled spirit lees, salt, and rock sugar, and simmer. Add the tripe sections and simmer for 15 minutes, then add dried chili peppers and Sichuan peppercorns and simmer for another 10 minutes. Skim off any foam, pour the mixture into a hot pot, and serve with meats, offal, vegetables, and dipping sauces. Diners can first blanch other meat ingredients, and wait until the tripe sections become soft and flavorful before eating them.