1. Raw material diagram.
2. Shred the tripe, blanch it, and set aside, and shred the ginger.
3. Cut the leek into sections, and shred the green pepper and carrot.
4. Put oil in the pan, fry the shredded ginger, add the shredded tripe and stir-fry evenly. Add oyster sauce, salt, and season to taste.
5. Pour in the leeks, green peppers and carrot shreds.
6. Mix two tablespoons of broth and stir-fry evenly over high heat.
Tips:1. The broth can be used without MSG, but the broth must be hot during the stir-frying process. For example, mushrooms, rapeseed, stir-fried lettuce, etc., the moment the soup is heated, the heat of the water and oil meeting can make the vegetables ripe quickly and have a good color. If the cold soup is put in, the heating process will make the vegetables unsightly.
2. By analogy, this dish can replace tripe with pork belly, beef louver, shredded pork loin and so on.
3. The stems of chive yellow are flatter than garlic yellow, and the leaves of chive yellow are narrower than garlic yellow.
4. Buy a cooked tripe and pinch it with your hand. The ones that can be pinched will be worse. If you can't pinch, you won't be able to bite.
