Stir-fried Tripe with Celery
1.
Ingredients: 200 grams of celery, 300 grams of braised tripe, 6 supplementary ingredients: vegetable oil, salt, 5 grams of light soy sauce, 5 grams of ginger, 1 gram of chicken essence, 1 gram of pepper powder
2.
Wash the celery, remove the leaves, cut into sections, soak the spicy skin in hot water for about a minute if you have time, so that it will be more fragrant and not easy to paste.
3.
Cut the marinated tripe into strips. Because it’s marinated, you don’t need to add more spices to fry. The taste is already very good. Mince the ginger.
4.
Put the celery section into the boiling water, blanch it and remove the color immediately, about 1 minute, and stir a few times in the middle, so that the heat is more even, remove it in cold water, so it is refreshing, crispy and delicious
5.
Heat the pan with cold oil, heat 70% of the oil, spicy skin and ginger, peppercorns, fry the spicy flavor
6.
Cut the blanched celery underneath and fry it for a nice aroma, quickly stir and stir evenly
7.
Add salt and stir fry evenly. The salt is added in advance because the braised beef tripe is salty, so you can't add salt
8.
Add the stewed tripe and stir-fry quickly and evenly, add light soy sauce and stir fry until the tripe and celery are fragrant, if it is too dry, add some, and you can leave it alone. I fry it on high heat and it is a bit dry.
9.
Add chicken essence and stir fry evenly and it will be out of the pan
10.
The celery is fragrant, the tripe is fresh and tenacious. It is especially delicious. It is delicious with wine and rice, especially when entertaining guests during the Chinese New Year. It has a special face.
Tips:
1. Celery shouldn't be fried for a long time, it's like cut off, especially if it is too soft
2. The tripe should be cut as thinly as possible, so that it will take a shorter time to fry together with the celery, and the taste will be better.
3. If you like to eat fresh peppers, you can use sharp peppers to fry them
