Take out the cooked hairy belly, rinse it with cold water and put it on a plate for later use. Add minced garlic, chopped green and red peppers, red oil, Chili oil, salt, chicken essence and white sugar. Grab and mix evenly. Finally, sprinkle with shallots and coriander. The other is Figure 2, fresh slaughterhouse tripe. This tripe tastes really crisp, but you should pay attention to the time of blanching. I can't chew it if I'm not careful, and it's especially difficult to wash! I have bought it twice, and washed the taste with white vinegar and baking soda. There are a lot of sundries on hairy belly and chiba belly, which must be cleaned up. Before washing, shake off all the sundries on the hairy belly, spread them on the chopping board, spread the belly leaves layer by layer, then wash them repeatedly with cold water until there is no smell of grass, and then cut off and tear off the "belly edge" of the belly door ring.
Blanch rice wine in boiling water and take it out. Put a proper amount of oil in the pot, stir-fry dried Chili, ginger slices, garlic cloves and pepper granules in the pot with low fire. The tripe we come into contact with in our daily life is usually cooked tripe and tripe products. Parents who like cooking are more willing to buy tripe to cook their own food, and they will encounter the embarrassing thing that tripe can't be chewed. The easiest and quickest way is to cook further in a pressure cooker. The specific pressing time will vary with the cooking temperature of hairy belly and the pressure cooker.