By the kitchen of German Miki
<h2>Royalties</h2>
Tripe 500 g
150 g shallots
1 onion
Korean kimchi 1 small dish
1 scoop of lard
1 bottle of brine soy sauce
3 bottles of water
Head pump 1 tsp
Sesame oil to taste
<h2>Practice steps</h2>
1: Put the tripe in cold water, bring to a boil and rinse well. (9 gears)
2: Put two spoonfuls of lard in a small pot, melt the oil temperature at 60%, put down the green onion, shredded onion, fry the water dry, set aside. (9 gears to 6) Brine soy sauce to water ratio is 1:3, add boiled shallot oil, pour into the brine, and finally put in the rinsed tripe.
3, bring to a boil on high heat, simmer for 40 minutes, leave the stove surface and simmer in brine for two hours, if conditions permit, soak in cold brine for one night, drain the water the next day, put it in the refrigerator and refrigerate for two hours. (9 to 2 gears)
4: Cut the tripe into strips, add the shallots, head soy sauce, 2 grams of sugar, Korean kimchi, heat sesame oil in the pot (9 grades), heat and pour on the tripe, mix well.
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