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

Step 1. Choose fine celery, the taste is more refreshing and the water is less. When cutting, cut diagonally, which is large in area and easy to taste.

Step two, the onion should be purple and not come out for a long time.

Step 3: Cut the onion, ginger and garlic into sections and wipe them clean.

Step 4, shred the dried pepper.

Step 5, wash and cook the lamb belly, and cut it 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. The pot is out. Pay attention to stir-fry the lamb belly for about a minute. Too long will age and affect the taste.