Braised skirt

Braised skirt is a representative dish in Tangshan. It is characterized by soft and smooth taste, thick soup and fresh taste, and tender and waxy skirt. When making, the skirt of the fresh catfish is cut into squares with a knife, soaked in boiling water and fished out; Cut the ham into cubes, and soak the rape heart in boiling water. Add chicken soup and skirt to the pot, put ham slices on it, then add seasonings such as onion and ginger, first boil it with high fire, and then simmer it with low fire. After the skirt is rotten, pick out the onion and ginger, mix them to taste, thicken them with water starch, pour chicken oil on them, and put them into a plate. Finally, add chicken soup to the pot, bring it to a boil, add salt, sesame oil and pepper noodles, add the cabbage, fry the cabbage, take it out, wrap it around the skirt and sprinkle with sesame seeds.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)