How to Make Stir-Fried Lamb Hump Slice

[Ingredients/Seasonings]

Goat stomach (or pig stomach), 600 grams.(or) Pig stomach, 600 grams. Baking soda, 1 teaspoon,soy sauce, red chili strips, each 1 tablespoon,bamboo shoot strips, and chopped green onions, each half a cup,vinegar, 1 tablespoon, cooking wine, 1 tablespoon, cornstarch, 1 teaspoon, sesame oil, half a teaspoon, and an appropriate amount of salt to make the seasoning.[Preparation Process]① Soak one piece of goat stomach in water for about 1 hour until soft. Remove it after boiling, cut into thin strips, then boil again with about 6 cups of water and baking soda for about 30 seconds until completely cooked. Drain and wash thoroughly, then dry.② Sauté the stomach strips with 3 tablespoons of hot oil, add 1 tablespoon of soy sauce to season, remove from heat and drain.

③ Heat a wok, sauté the chili strips and bamboo shoot strips in 3 tablespoons of oil. Add the stomach strips and green onions, pour in the seasoning, and stir-fry over high heat until well combined.

Boil the hundred leaf vegetables for 1 hour until soft, remove and slice into thin strips.

Fry the sliced hundred leaf vegetables in 3 tablespoons of hot oil, add 1 tablespoon of soy sauce to season, then remove and drain.

Heat a wok, stir-fry the chili peppers and bamboo shoots in 3 tablespoons of oil, add the hundred leaf vegetables and chives, pour in the seasoning sauce, and quickly stir-fry over high heat.