Stir-fried Tripe with Celery

Name: Stir-fried Tripe with Celery
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g celery; 300g Marinated Tripe; Some Vegetable oil; Some salt; 1g Peppercorns; 6 Spicy skin

by Tianshan Cocoa

4.6 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

3

Today, there is only one celery left in the house. I usually don’t eat this kind of iron celery. It feels hard and not tasty. I bought it because I wanted to stir-fry rice noodles. But the rice noodles were not available at home, so I fried tripe. The iron celery tastes lighter. The scent of celery is not as strong as that of earthen celery, and the taste is relatively hard. It is not delicious when it is fried directly. The taste is better when it is blanched. Adding marinated tripe gives a different taste. Celery is refreshing and the tripe is strong. It's chewy, it's so delicious to go with wine, and it's a must to eat with rice. Friends, when you come to Xinjiang, you must try these special dishes!

Ingredients

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