Stir-fried lamb belly ingredients: half a lamb belly? Half an onion, five dried chilies, four slices of ginger, 10 chilies, 10 ml of soy sauce, 5 ml of white vinegar, 10 g of salt, a little chicken essence, five fine celery, one onion, four garlic, a teaspoon of white sugar and fried lamb tripe.

Step 1. Choose fine celery, which tastes fresher and contains less water. When cutting, cut obliquely, which is large in area and easy to taste.

Step two, onions should be purple and won't come out for a long time.

The third step is to cut the onion, ginger and garlic and wipe them clean.

Step four, cut the dried pepper into shreds.

Step five, the lamb belly is cleaned and cooked, and can be cut into strips. This is a little less today.

Step 6, when the oil is 40% hot, add pepper particles.

Step 7: Add onion, ginger and garlic when the oil is 70% hot, then add celery and onion and stir-fry for a while, and add a little soy sauce and salt. Add lamb tripe, stir fry, pour a little white vinegar along the side of the pot, and add a little sugar. Out of the pot. Pay attention to stir-fry the lamb belly for about a minute. If it is too long, it will get old and affect the taste.