Stir-fried Winter Bamboo Shoots Lamb Tripe
Winter bamboo shoot and lamb tripe are the best partner ingredients to bring an authentic Chinese stir-frying taste. After adding special sauce, the lamb tripe will be juicy with a deep seasonal taste.
Directions
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Tips
- To remove the bad taste of lamb tripe, blanch, and then soaking into soda water can effectively remove bad taste without affecting the mouthfeel.
- Coat lamb tripe with cornstarch before frying, which makes the mouthfeel to be tender and crispy.
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Steps
5 minutes | Rub off the oil and black layer on the lamb tripe. Wash and clean. Ser aside. |
5 minutes | Blanch lamb tripe into hot water until cooked. Then soak lamb tripe into soda water for 1 hour to remove bad smell. |
5 minutes | Add lamb tripe into a pot. Bring to a boil. Wash until no sofa smell. |
5 minutes | Cut lamb tripe into 5cm long, 3cm wide strips. Coat with cornstarch and set aside. |
5 minutes | Peel winter bamboo shoot and cut into slices. Blanch into boiling water until cooked. Mince fresh red chili into small pieces. |
5 minutes | Wash and clean green onions. Cut into strips. Peel garlic and cut into slices. |
5 minutes | Add salt, vinegar, sugar, white pepper powder, starch, and water. Mix well to make it into a sauce. Set aside. |
5 minutes | Add oil into a pot. Preheat the oil and fry lamb tripe and winter bamboo shoot. Remove from heat and drain oil. |
5 minutes | Use remaining oil to stir-fry garlic, fresh red chili, lamb tripes, winter bamboo shoot. Add the sauce and stir fry until mix well and cooked. Serve. |
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