Stir fried shredded tripe(bao chao du si )

Stir fried shredded tripe

Introduction:

Kwai steamed rice, and then went to a deli shop to go around and let the pork stomach in the counter move. So, he bought a pork stomach and went home with celery, red pepper and fungus to make a quick dish, and the rice served very well.

Production steps:

Step 1: cut cooked pork tripe into strips and set aside.

Step 2: cut celery into sections, cut red pepper into strips, soak and wash Auricularia auricula, set aside.

Step 3: prepare the onion and ginger as shown in the picture.

Step 4: oil in a hot pan and saute onion and ginger.

Step 5: add shredded pork tripe and stir well.

Step 6: add wine to remove fishiness.

Step 7: add steamed fish and soy sauce to taste and color.

Step 8: after flavoring, set aside.

Step 9: start another oil pan, add a little oil and heat it.

Step 10: pour in celery section, shredded red pepper and agaric, stir well.

Step 11: put in the fried shredded tripe and stir well.

Step 12: season with salt and stir well.

Step 13: season with chicken essence.

Step 14: stir well, then take off the pot and put on the plate.

Materials required:

Cooked pork tripe: 250g

Red pepper: half

Celery: 100g

Auricularia auricula: right amount

Oil: right amount

Onion and ginger: right amount

Cooking wine: 1 teaspoon

Steamed fish and soy sauce: 1 tbsp

Salt: right amount

Chicken essence: a little

Note: 1, cooked pork tripe salty, salt should be appropriate. 2. Chicken essence can be dispensed with.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bao Chao Du Si