1. Cut the tripe into fine strips.
2. Wash enoki mushrooms, white jade mushrooms, and crab-flavored mushrooms for later use. Slice ginger, shred green onion, and cut coriander into sections.
3. Put an appropriate amount of vegetable oil in the pot, saute the shallots, ginger, and white pepper (if you like spicy food, add more).
4. Pour in the belly silk and mushrooms and stir-fry evenly.
5. Add appropriate amount of water and boil on high heat for about 6 minutes.
6. Add appropriate amount of water starch to thicken, then boil over high heat, add appropriate amount of salt, chicken essence, light soy sauce, cooking wine, sesame oil, and balsamic vinegar.
7. Sprinkle with cilantro and shredded green onions and serve.
Tips:This was made twice. For the first time, coriander and enoki mushrooms were added. The balsamic vinegar and light soy sauce were made separately according to personal preference. The pictures used twice are not matched, but the effect is the same.
