1. Dried lamb shreds
2. Put the sheep tripe shreds into the container, add water to soak;
3. Celery plucked leaves
4. Cut into sections after washing;
5. Put an appropriate amount of water in the pot and boil;
6. Blanch celery and sheep tripe until cooked;
7. Peel and shred carrots;
8. Blanch in boiling water until cooked;
9. After picking it up, let it cool and boil to drain for later use;
10. Add minced garlic, add some salt, spicy oil, light soy sauce, balsamic vinegar, and fine sugar;
11. Grab and mix evenly.
Tips:1. Put the celery and carrots in hot water and remove them after they are cut off to avoid nutrient loss and bad taste after cooking for too long;
2. The mixed dried shreds can be put in the refrigerator for a while to taste better;
