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Stir-fry Tripod Chicken's Stomach Main ingredients: 1000 grams of tripod chicken's stomach

Stir-fry tripod chicken's stomach auxiliaries:Winter bamboo shoots 50 grams

Stir-fry tripod chicken's stomach seasonings: Green onion 20 grams, salt 5 grams, fragrance vinegar 10 grams, white sugar 15 grams, garlic (white skin) 10 grams, starch (mung bean)pepper powder 2 grams,monosodium glutamate 3 grams, baking soda 1 gram,peanut oil 35 grams

Stir-fry tripod chicken's stomach preparation:

1. Remove the fat membrane from the tripod chicken's stomach, wash it, and place it in a hot water pot at 70℃ to blanch for a short time to remove blood water and gamey smell;blood water

and fishy smell;

2. Remove the black membrane and soak in alkaline water for 1 hour;

3. Cook together with the alkaline water until tender;

4. Rinse under running cold water for 1 hour to remove the alkaline taste;

5. Cut the washed tripod chicken's stomach into 5x3 cm pieces, and cut three slits along the length (not cutting at both ends) to form a wheat ear shape;

6. Peel off the outer skin of the winter bamboo shoots, cut them into 3x1 cm strips and blanch in boiling water for a moment, then set aside;

7.Table salt, vinegar,sugar, pepper powder, monosodium glutamate, wet starch are mixed to form a sauce as needed;

8.

9. Heat the wok over high heat and pour in peanut oil until it reaches 90% hotness; dip the wheat ear-shaped tripod chicken's stomach and winter bamboo shoots strips with dry starch and fry for a few minutes, then drain the oil;

10. Return the wok to high heat, add garlic and green onion segments, stir-fry together with the sauce and tripod chicken's stomach pieces until well combined.

Stir-fry tripod chicken's stomach cooking tips:

1. Pay attention to fire control, quick stir-frying over high heat;