Cooking Steps

1. 

   Step1:Wash and scald the tripe with boiling water and drain it for us

2. 

   Step2:Lunch ham, frozen tofu cut Zero point five Centimeter thick flakes. Thousands of sliver

3. 

   Step3:Wash the Flammulina velutipes and Pleurotus ostreatus, scald them with boiling water, squeeze them out and dry them for us

4. 

   Step4:Chinese cabbage is torn into small pieces by hand. Parsley and coriander are cut into sections. Soybean sprouts are washed and drained

5. 

   Step5:Put oil in the pot (more than usual cooking oil). When the oil starts to smoke, turn off the fire to the minimum. Put the prepared Xiangye, Caocao, lantern pepper and hemp pepper into the pot (turn off the fire to prevent the oil temperature from overheating and causing the material to fry). Fry out the fragrance

6. 

   Step6:Put in the tripe, stir fry it first, then put in the ham slices for lunch, then fungus, thousand pieces, Chinese cabbage, parsley and soybean sprouts. Because the frozen tofu is fragile, put it in finally. Stir fry it a few times for each kind of ingredients

7. 

   Step7:Add salt and chicken essence. When the vegetables are ripe, add the parsley section and stir fry. When the parsley is full of flavor, turn off the heat and leave the pot