How to Cook Yangdu with Litsea Cubeba Video
Wood ginger oil, lamb stomach, Chinese cabbage,radish, tomato, coriander, and chili.The method for cooking wood ginger with lamb stomach: 1. Blanch the prepared lamb stomach to remove its gamey smell.Put a little oil in the pot and fry cumin until brown, then remove it. 2. Add sprouted mung beans and carrot strips into the pot and stir-fry until the carrots are fragrant; then add the blanched lamb stomach and stir-fry together evenly.
Add boiling water to the pot. When the soup gradually turns white, add salt, sugar, ginger threads, and tomato, mix well, and turn off the heat.
3. Before serving, remove the vegetables into a bowl pre-filled withchili and coriander. Then sprinkle half a bowl of wood ginger oil over it, and pour the pot's broth slowly onto the bowl. Fry until brown and remove.
2 Add bok choy and carrot slices to the pan, stir-fry the carrots until fragrant, then add prepared tripe into the pan and stir-fry evenly together. Pour in boiling water; when the broth gradually turns white, add salt, sugar, ginger threads, and tomato, mix well, then turn off the heat.
3 When serving, first remove the vegetables from the pot and place them in a bowl pre-filled with chili and cilantro, then sprinkle half a bowl of Sichuan pepper oil, and slowly pour the broth from the pot over the top.
