Coming to Luoyang, food lovers told us that there is a delicacy not to be missed, that is, shabu tripe!
At nine o'clock in the evening, the SongYuan tripe shop on the edge of the Youth Palace is still so lively, and the people who spend the summer are at a table, around a casserole, and the tripe is very happy to eat.
Tripe must be rolled with the soup first, before it is more flavorful, the strong soup flavor, exquisite tripe skewers, people salivate.
Food lover Wang Shuwei said that if Luoyang tripe wants to eat beautifully, but there are skills, first of all, spices.
Food lover Wang Shuwei:
"I prefer to eat pure chili saucers, it will be very enjoyable to eat, dipped up, the meat is really super invincible."
Friends who do not like to eat spicy can be accompanied by sesame sauce, once the seasoning is in place, you must pay attention to the second skill.
"Everyone must pay attention to what you want to eat, just turn it up, don't take it from below, it is easy to give (food) (fall off)."
Seasoning, lottery have been said, but what about technique three?
"Be sure to eat like this, you can't take it all down, shake it to the front, and then when dipping, be sure to wrap the pepper on it, so that the oil and pepper are fully integrated with the tripe, don't eat one by one, be sure to take a bite."
The business of this shop is so good, all thanks to the boss's "three musts": good tripe, strong soup flavor, spices. So how did these "three absolutes" do it?
The owner Song Dajie's tripe is exclusively supplied by the merchant, and it is necessary to use at least dozens of pounds every day. To cook beef tripe, the water should spread over the surface of the tripe, and the trick to the delicious beef tripe of Sister Song is to boil a single pot of soup.
Beef bones are packed in gauze bags, which can stop the blood foam, and then, with more than a dozen seasonings, with the base of the soup pot, packed into a material package and boiled. It seems that this process is not complicated, Sister Song said, the trouble is in the back, the tripe after the fire rolls away needs to be turned over continuously.
Turning the tripe is a physical work, every ten minutes to turn over, the summer temperature is nearly 40 degrees Celsius, and the side of the pot is 50-60 degrees Celsius, Song Sister has been turning the tripe for decades, and now this hard work can finally be handed over to the son.
In order to make this pot of shabu tripe more flavorful, even the casserole pot with belly is very old.
Shopkeeper Song Sucai:
"Can only be washed with clean water, dish soap is a chemical thing, wash out the pot will change the smell, some pots with me for more than 30 years, smell this pot, empty pots are oily, but washed very clean."
After more than two hours, the tripe is cooked, directly pull the strip, slice, make a fingernail-sized belly slice can be worn, and the skewered tripe is 30 strings and a handful of 10 yuan.
Before going to the table, Sister Song also has to add ingredients for the second time, and the next is the exclusive secret recipe, and then pour soup and put tripe, which can be served.
Fragrant tripe, paired with fried chili oil, is truly earthy.
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