Stir-fried Tripe with Hairy Celery
1.
Ingredients: 200 grams of celery, 300 grams of braised tripe, 2 green and red peppers (if you like spicy flavor, you can stir-fry with hot pepper)
Accessories: vegetable oil, salt, 5g light soy sauce, 5g ginger, 1g chicken essence
2.
Wash the celery and remove the leaves, as the leaves will affect the appearance. If you don’t mind, you can fry them together. Wash the green and red peppers, remove the seeds and cut into strips, so that they are as good as garlic sprouts.
3.
Wash the celery and remove the leaves, as the leaves will affect the appearance. If you don’t mind, you can fry them together. Wash the green and red peppers, remove the seeds and cut into strips, so that they are as good as garlic sprouts.
4.
Heat the pan with cold oil, the oil is 70% hot, the next cut is delicious and the celery is stir-fried and has a fragrant flavor.
5.
Add chili and stir fry for a spicy taste, so it tastes good
6.
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
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 light soy sauce and stir fry until the tripe and garlic sprouts are fragrant
9.
Then add a little water and stir fry to get the fragrance. If it is too dry, add some. If you don’t do it, don’t add it. I fry it in a big fire and it's a bit dry.
10.
Add chicken essence and stir fry evenly and it will be out of the pan
11.
The hairy celery is fragrant, the tripe is fresh and tenacious. It is especially delicious. It is delicious with wine and dinner, especially when entertaining guests during the Chinese New Year. It has a special face.
Tips:
1. Don't stir-fry celery for a long time. It likes to be cut off, especially if it is too soft.
2. The tripe should be cut as thinly as possible. This way, together with the celery, the time to fry is shorter and the taste is better.
