material preparation
1.500g beef omasum.
2. Green garlic, ginger, garlic, pepper, pepper, star anise, fragrant leaves, cinnamon, cooking wine, soy sauce, soy sauce, salt, chicken essence, white pepper, sesame oil, corn flour and oil.
step
1. Treatment of cowleaf
Soak beef tripe until it becomes soft, remove hair and impurities, cut into pieces or strips, rinse with clear water, and drain for later use.
Make sauce
Put green garlic, ginger, garlic, prickly ash, prickly ash, star anise, fragrant leaves and cinnamon into a bowl, add a proper amount of cooking wine, soy sauce, soy sauce, salt, chicken essence, white pepper, sesame oil and cornflour, stir well and make sauce for later use.
Stir-fried beef omasum
Put the pot on the fire, add the right amount of oil, heat it to 60% to 70%, add the tripe and stir-fry until the tripe becomes discolored, and take out and drain the oil for later use.
Fried side dishes
Heat the remaining oil in the pot, add green garlic, ginger, garlic, pepper, star anise, fragrant leaves and cinnamon, add the fried tripe, pour the sauce, stir fry evenly, let the tripe fully absorb the fragrance of the sauce, and finally add sesame oil to stir fry evenly, and take out the pot.
skill
1. When making hairy belly, you can add some cooking wine to remove the fishy smell.
2. When the hairy belly is sliced or striped, pay attention to the uniform size of the incision, so that the cooked degree is uniform when frying.
3. When frying beef omasum, don't heat it too much to avoid frying it.
4. When frying hairy belly, you can add appropriate amount of spices such as pepper and pepper according to your personal taste.