Tianjin Peach Kernel Small Tripe

Tianjin Peach Kernel Small Tripe

　　It has a round appearance and golden color, with a deliciously fragrant taste that combines aromatic richness and the unique sweet aroma of peach kernels.

　　Ingredients: 100 kg pork, 6 kg sesame oil, 0.2 kg five-spice powder, 0.1 kg Sichuan peppercorn powder, 0.2 kg MSG, 1.2 kg peach kernels, 4.7 kg refined salt, 2 kg fresh ginger, 4 kg green onions, 8 kg soy sauce, 2 g sodium nitrite, 50 kg starch, 24 kg water

　　Production Method:

　　1. Prepare ingredients: remove skin from fat and lean pork. Use pig bladder. Dice the fat and lean pork into 1 cm cubes to make filling.

　　2. Mixing: First put starch and water in the mixer, stir well, then add meat and seasonings, mix for 5 minutes.

　　3. Stuffing: Turn the cleaned bladder inside out, stuff it with the meat mixture until about 70% full, secure with bamboo skewers, and separate by size.

　　4. Cooking: Place the stuffed small tripe, sorted by size, into a pot of water at 100°C. Put the larger ones in first and cook for 10 minutes, then add the smaller ones and cook for another 15 minutes. Reduce temperature to 85–90°C and continue cooking for 1.5 hours before removing from the pot.

　　5. Smoking: Arrange the cooked small tripe on a rack and place them in a smoking oven. For every 100 kg of small tripe, use 700 g brown sugar and 2.5–3 kg sawdust. Mix the sugar and sawdust well, sprinkle onto a heated iron plate, immediately close the oven door, and smoke for 1–1.5 hours until the tripe turns reddish-yellow. Remove from the oven, pull out the bamboo skewers, and the product is ready.