How to make Mongolian belly meat

Comprehensive recipe of Inner Mongolia belly pork:

Method 1:

1. Wash the belly and rub it with salt on both sides and soak it several times until it is clean. .

2. Wash, boil and remove. Secure the two small intestine openings with toothpicks.

3. Chop the meat, add rice wine, salt and MSG. The taste can be adjusted by yourself.

4. Put the chopped meat into the boiled belly, stuff it full and secure it with toothpicks.

5. Release the original soup that was used to scald the stomach. Put a little butter, salt and wolfberry.

6. Turn up the heat and boil the water for forty minutes. Simmer on low heat for another 40 minutes, or extend the simmering time if you like it soft and tender.

Method 2:

1. Wash the mutton and lamb tripe, cut the meat into small pieces in a square shape, chop the onion and set aside.

2. Add salt, cumin pepper, chicken essence and a spoonful of light soy sauce to the mutton, sprinkle onion slices, mix well with your hands and marinate for half an hour.

3. Lay the lamb tripe flat, add the lamb, and tie it tightly with a thin thread.

4. Put the tied sheep tripe into the pot with cold water, add salt, green onions, Sichuan peppercorns, dried chilies, grass fruits, star anise and other seasonings, cover the pot, turn to medium heat and simmer for an hour. During this period, you can prick it with chopsticks to test its softness and hardness.

Method 3:

Clean the belly you bought and marinate the lamb leg meat with onions, ginger and soy sauce in advance. Cut the whole piece of hairy belly into small pieces and tie it with string into a pocket shape.

2. Bring to a boil over high heat, then reduce to low heat and simmer for about an hour and a half. It is best to add a little cooking wine to remove the odor when cooking.

3. Use minced garlic, light soy sauce, oil, sesame oil, spicy millet and coriander to make a small sauce.

4. Then prepare the sauce according to your personal taste.