Ingredients: 300g lamb tripe, 0/00g coriander/kloc.
Seasoning: 3 cloves of garlic, 3 shallots, 3 peppers, a little pepper, 2 tablespoons of oyster sauce, appropriate amount of white pepper and 5 grams of sugar.
Practice steps:
1, wash the lamb belly
Step 2 cut into filaments
3. Chop garlic.
4, chives cut into sections
5. Wash the parsley section.
6. Cut the pepper into sections
7. Add oyster sauce, sugar and white pepper to a small bowl.
8. Add a small amount of water and stir well for later use.
9. Add water to the pot to boil and pour in cooking wine.
10, blanch the shredded tripe in the filter for 5 or 6 seconds. When the tripe silk is slightly curled and slightly elastic, take it out and control the water.
1 1. Add Chili and Zanthoxylum bungeanum to the hot pot and stir-fry until fragrant.
12. Add half of the onion and garlic and saute until fragrant.
13, pour a bowl of juice to boil.
14, turn to high heat, pour in shredded pork, and turn the remaining half of onion and minced garlic quickly.
15. Finally, add coriander, turn it over quickly, and then take it out of the pan and put it on the plate.