Stir-fried lamb tripe

Main and auxiliary ingredients:

1000 grams of lamb tripe, 50 grams of cooked winter bamboo shoots.

Ingredients:

4 green onions, refined salt, balsamic vinegar, white sugar, minced garlic, dry starch, wet starch, pepper, monosodium glutamate, a little edible alkali, 100 grams of peanut oil (Consumption about 25 grams).

[Preparation method]

1. Scrape off the oily film of sheep tripe, wash it, put it into a hot water pot at 70℃ for a while, remove the blood and smell, and scrape off the black skin. Soak the membrane in alkaline water for 1 hour, then boil it thoroughly with the alkaline water, then rinse it in clean water for 1 hour (the water should be flowing) until the alkaline smell is gone. Cut into 5 x 3 cm pieces. Each piece is cut through three times along the length (continuously at both ends) to form a wheat flower shape.

2. Cut the winter bamboo shoots into 3×1 cm strips, cut the scallions into corresponding sections, and mix refined salt, balsamic vinegar, sugar, pepper, monosodium glutamate, and wet starch into marinade for later use.

3. Put the pot on high heat, add peanut oil and heat it to 90% heat, roll the wheat flower tripe and dry starch into the pot together with the winter bamboo shoot strips and sauté for a few minutes, then drain the oil. Return the pot to high heat, add minced garlic, green onions, marinade and the mutton tripe in the pot, stir it a few times and serve.

[Features]

Crisp but not hard, sweet and sour.

[Key to production]

Pay attention to the heat and stir-fry over high heat.