The recipe is white and green, crisp and tender, fresh and slightly sour.

material

Ingredients: tripe 100g, seasoning: coriander 50g, vegetable oil 10g, sesame oil 1g, monosodium glutamate 1g, pepper 1g, pepper (dried red tip) 5g, onion 3g, ginger 2g and white garlic.

working methods

1. Wash beef venetian blinds, put them in a boiling water pot, add onion, ginger and aniseed, and take them out after cooking;

2. Cool with cold water and cut into filaments;

3. Wash coriander, remove leaves, cut stems into inches, and cut dried peppers into filaments;

4. Heat the wok, pour in 10g vegetable oil, heat it, add garlic slices, shredded chili, shredded onion ginger and shredded venetian blinds, add cooking wine and stir fry for a few times, then add other seasonings, add coriander segments, pour in water starch, drop in clear oil, and take out of the pan and plate.