Ingredients: 200g cooked lamb tripe. Bamboo shoots 100g, auricularia auricula 10g, a little green pepper, red pepper, ginger slices and onion segments, salt, chicken powder, cooking wine, soy sauce, water starch and edible oil.

manufacturing method

1: Clean the green and red peppers and cut them into small pieces. Slice bamboo shoots, and cut lamb belly into pieces for later use.

2 Boil the water in the pot, pour in the bamboo shoots, and remove the boiled water for later use.

3: Heat oil in the pot, add ginger slices, onion segments, green peppers, red peppers and fungus, and stir well.

4: Pour bamboo shoots and lamb tripe, cook cooking wine, stir-fry until tasty, add salt, chicken powder and soy sauce, thicken with water starch and serve.