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 beef tripe. This beef tripe tastes really crisp, but you should pay attention to the scalding time. If you are not careful, you can't chew it, and it is especially difficult to wash! I've bought it twice, and it took white vinegar and baking soda to clean the smell. There are a lot of sundries on the hairy belly and Chiba belly, so it must be cleaned. Before washing, shake all the sundries on the hairy belly, spread them on the chopping board, stretch the belly leaves layer by layer, and then wash them repeatedly with cold water until there is no smell of grass, then cut off the "belly edge" of the belly door circle and tear it off.
Blanch it in boiling water with yellow rice wine and take it out. Put a proper amount of oil in the pan, stir-fry dried Chili, ginger slices, garlic cloves and pepper granules in the pan with low fire. The tripe we come into contact with in daily life is usually cooked tripe and tripe products. Parents who like to cook are more willing to buy tripe to make their own food, and they will encounter the embarrassing thing that tripe can't be chewed. The easiest and quickest way is to cook it further with a pressure cooker. The specific pressing time will change due to the different cooking temperature of tripe and the difference of pressure cooker.