Recipe Homepage > Main Course > Pork Lungs in Chili Sauce
Pork Lungs in Chili Sauce
More than 60 min
Ingredients
Beef Shank (Sliced)
200g
Tripe (Sliced)
200g
Water
To Taste
Seasonings
Chongqing Hotpot Base
100g
Chongqing Hotpot Sauce
150g
Garlic
3 cloves
Ginger Powder
To Taste
Sichuan Pepper Oil
To Taste
Steps
1.
Add beef and tripe into the pot, add Chongqing Hotpot Base and Sauce base and sauce and water, bring to boil in high fire for 30 minutes, then switch to low fire and simmer for 90 minutes more.
2.
Take out the beef and tripe, cool down at room temperature, then slice to plate.
3.
Add soup for seasoning and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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