Sauté ed edamame with pork tripe Ingredients: pea horn 100g, pork tripe 70g, yellow bell pepper, auricularia auricula 10g, small pepper 3, and minced garlic 4g. Methods: 1. Shred the small belly of the broken pig. 2. Clean the pea horn, put it in a boiling water pot and soak it in water. 3. Cook for 2 minutes, then remove and rinse with warm water. Stir-fried pork belly. 6. Add a spoonful of soy sauce and a spoonful of soy sauce and stir fry again. 7. Add a spoonful of dried red pepper, minced garlic and bone soup, stew for a while, and let the pork belly taste and color. 8. Heat another vegetable pot for six minutes, add a little oil, not too much oil, and stir-fry peas.
Spicy shredded lamb tripe food: shredded lamb tripe, Pleurotus ostreatus made of clean bamboo shoots, garlic, cinnamon, dried sweet pepper, onion and garlic, fragrant lai, rice wine, soy sauce, salt, sesame oil, water starch, chicken essence and bamboo shoots; Pedicled Pleurotus ostreatus and sliced; Cut garlic into oblique sections; Mashed onion and ginger; Lai Xiang, clean it up. Put a clean pot on a stove fire, add animal oil to boil, add shredded lamb tripe, bamboo shoots and mushrooms into a wok, and add rice wine, soy sauce, salt, cinnamon, dried Chili and bone soup. 3. After boiling, put it in a colored sand bowl and simmer it on medium and small fire. 4. Remove the onion, ginger, cinnamon and dried bell pepper from the sand bowl, pour them into the pot, collect the concentrated juice, add chicken essence, garlic and water starch to thicken, pour sesame oil on it, and sprinkle fragrant lai on the plate.