Lamb belly 300 grams, 75 grams of ginger, scallions 2 branches, 112 grams of leeks, 1 branch of chili pepper, garlic 3, 75 grams of bamboo shoots, a little parsley, salad oil 20 ㏄, A. Soy sauce 1 tbsp, Zhenjiang vinegar 1/2 tbsp, cooking rice wine 1 tbsp, B. Soy sauce 1 tbsp, Zhenjiang vinegar 1/2 tbsp, cooking rice wine 1 tbsp, 1/2 tbsp, sugar, C. Taibai powder water 1 tsp. 1 tsp sesame oil, 1 tsp sesame oil

How to make it

1. Wash the tripe, slice the ginger, and cut the green onion into small pieces.

2. Cut leeks into 3-centimeter sections; slice chili peppers into thin strips; chop garlic finely; and rinse bamboo shoots and cut into julienne strips.

3. Will do 1 of the tripe, ginger and scallions into 1000 ㏄ boiling water to cook about 1 hour so that tripe cooked and soft out, and then immersed in cold water for about 2 minutes and then take out and cut into julienne spare.

4. Take a Chinese pot, the pot will be hot, add method 3 of the tripe and seasoning A sautéed spare.

5. Another pot, the pot is hot, pour 20 Weeks of salad oil, until the oil is hot, add all the ingredients of method 2, sautéed, and then add seasoning B and method 4 of the tripe shredded, stir-frying evenly over high heat, and then add the thickening of cornstarch water, and then finally sprinkled with sesame oil and cilantro can be.