Celery Tripe
1.
The marinated tripe is marinated in advance, only half of the red pepper is used, peeled with ginger and garlic, and washed with celery
2.
Cut the celery and red pepper into small strips, blanch them in a pot of boiling water until they are broken, remove and set aside.
3.
Heat up a pan, stir up the ginger and garlic for a fragrance
4.
Add the braised tripe and stir fry
5.
Stir fry the celery and red pepper
6.
Put in the right amount of salt and sugar
7.
A little bit of flavour and oyster sauce
8.
Stir-fry evenly over high heat, ready to be out of the pot
Tips:
Blanching the celery can greatly shorten the time when frying, and maintain the emerald green color.