2. Accessories: 4 fragrant leaves, 5 shallots, half ginger and 3 star anise.
3. Pour a proper amount of water into the pot, put the tripe into the pot with cold water, then pour in cooking wine and ginger slices, stir well, then boil with high fire, cook for about 5 minutes, remove and wash.
4. Put the washed tripe into the rice cooker, add star anise, fragrant leaves and ginger slices, pour water into the tripe, and select the stew function.
5. Take out the cooked tripe, let it cool and cut it into thin strips.
6. Cut the green pepper, shred the ginger and chop the garlic.
7. Pour an appropriate amount of cooking oil into the pot, add minced garlic and shredded ginger, stir-fry evenly, and stir-fry for fragrance.
8. Pour in the green pepper and mix well.
9. Stir-fry until the green pepper is cut off, pour in shredded tripe and continue to stir fry.
10. Stir-fry shredded tripe and ingredients evenly, then add 2 tablespoons of soy sauce, 3g of edible salt, 20g of oyster sauce and chicken essence in turn, and continue to stir-fry until tripe becomes discolored.