Accessories: 50 grams of sour cabbage, 25 grams of hot pepper (red, sharp and dried), 0/00 grams of magnolia slices, 25 grams of green garlic and 0/5 grams of starch (corn).

Seasoning: 2 grams of monosodium glutamate, 2 grams of sesame oil, 75 grams of lard (refined) and 2 grams of salt. Features: This dish is bright and harmonious with red, green and white colors, tender and sour. Teach you how to make hot and sour shredded lamb tripe, and how to make hot and sour shredded lamb tripe is delicious 1. Put the lamb tripe in a water pot and cook it, then cut it into filaments with a length of 4 cm and a thickness of about 0.3 cm;

2. Wash the red pepper and green garlic, and grow 3.3 cm filaments with the water-made magnolia slices;

3. Put the wok on a strong fire, add cooked lard, and heat it to 80%. First, stir-fry shredded magnolia and shredded red pepper in the wok for a few times, then stir-fry shredded lamb belly with refined salt, and then add green garlic, sour cabbage and monosodium glutamate;

4. thicken with wet starch, pour sesame oil after boiling, and serve after the pot is knocked twice. Pettitte-food phase grams: