Main Ingredients:
Beef Tripe: 500g; Large Shrimp: 500g.
Additional Ingredients:
Doubanjiang (Chili Bean Paste): 5 tbsp; Scallions: as needed; Minced Garlic: as needed.
Taste: Medium Spicy; Cooking Method: Blanching; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Shrimp Paste Beef Tripe
Rinse the beef tripe and cut it.
Peel and devein the large shrimp, then wash and set aside.
Use a knife to grind the large shrimp into a paste, then beat until smooth.
Mix the shrimp paste with egg white, cooking wine, scallion-ginger water, and starch in a clockwise direction until well combined.
Heat oil in a pan, stir-fry the Doubanjiang until fragrant, then pour in the broth, blanch the beef tripe, and transfer to a serving bowl.
Shape the frozen shrimp paste into shrimp balls and cook in the broth.
Boil until cooked through in the pot.
Finally, serve in a bowl, sprinkle with scallions, minced garlic, sesame seeds, and hot oil.
