Heat the wok on high heat. With a washed pig stomach, sear both sides for a few seconds, then rinse it in cold water. Rinse the wok and repeat 2-3 times.

Rub the stomach with salt and starch, and rinse.Scrape the unwanted materials and cut the fat particles on the surface of the pig’s stomach.

Cut the area that is going to be selected for cooking in this recipe as explained above.

Cut into about ½ inch strips.

In a bowl with the strips of stomach, add a small amount of ginger, salt, white ground pepper, a few drops of white wine (cooking wine), mix with a little starch, and coat evenly. Finally, pour 1 teaspoon of cooking oil and mix well.

Heat a pan, add a little oil and put in the strips of stomach. Stir fry until white (about 1 minute), and then remove and set aside for later.

Heat the pan again with some cooking oil. Add the ginger, garlic, green onions, add 1 tablespoon of doubanjiang, stir-fry.

Add the pepper and celery and stir fry evenly. Finally, add the pig’s stomach, add salt, light and dark soy sauce, and then turn off the heat.