300g Garbanzo Beans
600g Honeycomb Tripe
1 Red Chili
Dash of ingredients for the marinating sauce
3 slices Ginger
1/2 cake red bean cheese
2 teaspoons oyster sauce
2 teaspoons sugar
1 cup stock
- Strengthens the spleen function, helps absorption and stimulates appetite.
Defrost the honeycomb tripe. Then section it. Scald in boiling water for 10 minutes. Steam or simmer until tender with marinating sauce and water. Soak the garbanzo beans in water for half an hour. Steam or simmer the garbanzo beans with water until tender. Cut the red chili into triangular shapes. Chop the ginger.
Saute the red chili and ginger until fragrant. Dump in the red bean cheese and saute until fragrant. Pour in 1 cup of stock. Bring to the boil.
Dump in the honeycomb tripe and garbanzo beans. Simmer for 5 minutes.
Season with oyster sauce and seasoning. Serve.