[meat and Vegetable Pairing] Tripe with Oyster Sauce
1.
Knot the chives, chop the green onions, ginger, and garlic for later use.
2.
Shred the green pepper and carrot in turn.
3.
Buy fresh tripe and wash it.
4.
Put the tripe in a fresh container, add vinegar, cooking wine, ginger, a little salt, half a spoon of flour, soak to remove fishy.
5.
Add water to the pot to cover the tripe, add 1 spoon of cooking wine, shredded ginger, cover and cook until the tripe is inserted with chopsticks. It is easy to insert and turn off the heat. (Boiled in water is also a way to remove fishy)
6.
After removing the shreds while it is hot, soak in cold water immediately.
7.
Pour oil in the pot and sauté the green onion, ginger, and garlic until fragrant.
8.
Turn on high heat, drain the tripe and pour it in.
9.
Add a tablespoon of oyster sauce and stir fry evenly.
10.
Add the cut green peppers and carrots and stir fry.
11.
Finally, add a little salt, half a spoon of sugar, a little chicken broth, sprinkle with green onions, stir well and turn off the heat.
12.
It was done in one go, and the process should not take too long, otherwise the tripe would be slightly watery, and the taste would not be good. The frying process changed to taking pictures, but it made me anxious. Ha ha...