Accessories: chili (red, sharp) 30 grams of green garlic 25 grams

Seasonings: balsamic vinegar 10 grams of pepper 1 gram of starch (beans) 5 grams of 25 grams of green onions 60 grams of vegetable oil 15 grams of ginger Salt 5 grams of monosodium glutamate 1 gram of soy sauce 50 grams of red practice

1. tripe cleaned, into the pot of boiling water to eight rotten, fish up, cut into 3.6 cm long, 1.5 cm wide pieces

2. 3.6 cm long, 1.5 cm wide slices

2. green garlic choose clean, cut 2.4 cm long section

3. red pepper, seeds, clean, cut into thin julienne to be used

4. onion and ginger clean, onion pull knot, ginger cut

5. frying pan placed on medium heat, scooped into the vegetable oil burned to 60% of the heat, pour in the tripe skin, stir-frying for a few moments, scooped into the right amount of Beef broth, boil for about 5 minutes

6. and then add red pepper, green garlic, green onion knots, salt, soy sauce, vinegar, thickened with wet starch and mix well, put monosodium glutamate, start the pot on a plate, sprinkle pepper that is done. Tips

1. tripe wash, scrub with salt, vinegar, and then wash with water

2. cook tripe time, about 1 to 2 hours or so.

2. Cook the tripe for about 1 to 2 hours.