Ingredients：Chicken stomach – 500g、Pickled cabbage (suan cai) – 400g、Chili peppers、Garlic、Spring onions (scallions)、Soy sauce、Oyster sauce、Cooking wine (Shaoxing wine or rice wine)、Cornstarch (potato starch)
Steps：
1、Prepare the ingredients. Have all ingredients ready.
2、Blanch the chicken stomach. Bring a pot of water to a boil, add the chicken stomach, and blanch briefly. Drain and set aside.
3、Dry-fry the pickled cabbage. In a dry wok or pan (no oil), stir-fry the pickled cabbage over medium heat until its excess moisture evaporates. Remove and set aside.
4、Sauté aromatics. Heat oil in the wok. Add minced garlic and chopped chili peppers, and stir-fry until fragrant.
5、Stir-fry the chicken stomach. Add the blanched chicken stomach and stir-fry over high heat.
6、Season. Add cooking wine, oyster sauce, and soy sauce. Toss well to coat.
7、Combine with pickled cabbage. Return the dried pickled cabbage to the wok and stir-fry everything together.
8、Cook briefly. Stir-fry for about 2 minutes.
9、Thicken. Mix a little soy sauce with cornstarch and water to make a slurry. Pour it in and stir quickly until the sauce thickens and glazes the ingredients.
10、Finish. Add chopped spring onions, toss a few times, and remove from heat. Serve hot.