材料
牛柏葉半斤
鹹酸菜2兩
紅辣椒2隻(切絲)
蒜肉3粒(拍鬆)
豆豉1茶匙
紹酒2茶匙

調味料
生抽、糖各1茶匙

獻汁
粟粉1茶匙
水2湯匙
調匀

做法
01 牛柏葉原塊飛水,過冷河，瀝乾水分，切塊。
02 鹹酸菜切絲，洗淨，擠乾水分。
03 燒熱鑊下油1漏匙，下蒜肉及豆豉炒香，下鹹酸菜及牛柏葉炒匀，灒酒，加入調味料炒片刻，最後下红椒絲及獻汁埋獻即成。

Q:如何去掉鹹酸菜的鹹味?
A:鹹酸菜切絲後,泡水，擠乾水分2至3次，再用水沖透，可去除鹹味。

Ingredients
300g beef book tripe
75g salted mustard greens
2 red chillies(finely shredded
3 cloves garlic (gently crushed)
I tsp fermented black beans
2 tsps Shaoxing wine

Seasoning
1 tsp light soy sauce
1 tsp sugar

Thickening Glaze
1 tsp cormstarch
2tbsps water
Mixed well

Method
01 Blanch the whole piece of book tripe in boiling water briefly. Rinse with cold water. Drain well and
cut into pieces.
02 Finely shred the salted mustard greens. Rinse and squeeze dry.
03 Heat 1 tbsp of oil. Stir fry garlic cloves and fermented black beans until fragrant. Add salted mustard greens and book tripe. Stir well and sprinkle Shaoxing wine. Add seasoning and stirbriefly Put in the red chillies and thickening glaze at last. Bring to the boil and serve.

Q:How do you make the salted mustard greens less salty?
A: Shred the salted mustard greens and soak them in water briefly. Squeeze dry. Drain and replace with fresh tap water.Repeat the soaking and squeeing steps two to three times.Rinse with water one more time at last. That would helpremove the saltiness.