Fried tripe with double peppers: Wash tripe and shred, shred green and red peppers, remove leaves from coriander, wash and cut into sections. Boil the water in the pot, add the tripe and blanch it, and take it out for later use. Heat onion and ginger oil in wok, add shredded green pepper and coriander, stir-fry slightly, cook wine, add soy sauce, monosodium glutamate, salt and tripe, stir well, and serve.
Fried garlic: Wash the garlic and cut into sections. Slice the tripe obliquely, boil the water in the pot, blanch it, then take it out, soak it in ice water, and then take it out and drain it. Heat oil in a pot, add ginger slices, stir-fry some dried peppers, and then add washed tripe. Pour in the wine, add the soy sauce and stir-fry for one minute. Add garlic sprouts and stir fry, then add salt and stir fry for 2 minutes. Finally, add chicken essence and serve.
Braised tripe: Wash tripe, boil it in boiling water until it is 80% rotten, and take it out and cut it into pieces; Slice mushrooms and bamboo shoots. Put an appropriate amount of oil in the pot, stir-fry the lobster sauce and Chili sauce with low fire, add ginger slices and shallots after the red oil, stir-fry until fragrant, and then pour in the belly slices, mushroom slices and spring bamboo shoots. Add cooking wine, then add soy sauce and stir well. Add belly slices, add appropriate amount of water, add a little sugar, boil a few drops of balsamic vinegar, sprinkle a little monosodium glutamate and mix well. Finally, thicken with appropriate amount of water starch, and you can get out of the pot.
Celery tripe: celery, red pepper and braised tripe are shredded; Pour a little oil into the wok, heat it to 80%, add shredded red pepper and celery, stir fry, add half a spoonful of salt, stir fry until the celery is slightly out of the wok and the color becomes darker. Add shredded tripe and stir-fry for one minute; Add a little water, chicken essence and pepper, stir-fry until the water is dry and serve.