Spicy tripe

Overview

A very fragrant and delicious dish

Hot pot, cold oil
After the oil is slightly heated, add star anise and shredded ginger to bring out the aroma
Pour in the blanched tripe and stir-fry over high heat. I buy it ready-made in the supermarket.
Add a little water to prevent the tripe from losing too much moisture and becoming crispy.
In order to prevent the tripe from being overcooked, take the wok away from the stove and add the amount of Lao Gan Ma red oil chili that you like.
Add soy sauce, chicken essence, and a little sugar.
Add oyster sauce and salt.
Return to the oven and stir-fry over high heat to release the aroma.
On disc.