The crispy rice crust is a traditional specialty dish, belonging to Hui cuisine. Pork tripe and duck gizzard, cut flower knife, put mushrooms, bamboo shoots, ham slices and other soup to boil; in addition, fry the pot in oil and water the soup. It’s crisp and delicious.
How To Make The Crispy Rice Crust
Cut chicken gizzard into 2 cm pieces with a cross shaped knife. Remove the oil tendon from the belly and cut it into the same pieces. The pot cake is broken into small pieces. Cut the bamboo shoots, ham and mushrooms into slices.
Put the pig tripe and chicken gizzard into the container, add the alkali water, clear water and the spring onion and ginger, soak for about 2 hours. Add chicken soup in the wok, add mushrooms, ham and asparagus to boil, add the washed tripe, chicken gizzard to boil, skim the floating foam, add the remaining seasoning (no oil), and put into the soup bowl.
While cooking the soup, add oil to the pot and burn it into 70% heat, put it into the rice crust, fry until it is yellow and crisp, put it into the soup plate, serve it with the cooked soup at the same time, and pour the soup on the rice crust.