Cold dish tripe: 500g tripe, pepper 1, shallot 1, ginger slice 1, star anise, raw materials, 6 grams of sesame oil, 6 grams of soy sauce, rice wine 1 teaspoon, 3 grams of salt and 3 grams of sugar. Practice: 1, wash shallots and cut into strips; Clean pepper and cut into pieces; Wash the hairy belly, blanch it in boiling water for 5 minutes, and then take out the vegetable oil; 2. Put beef omasum, rice wine, star anise, wax gourd slices and ginger into clear water, cook until beef omasum is soft and rotten, cool and cut into pieces. 3. Before eating, shred the small peppers and the remaining onions, sprinkle them on the hairy belly, and pour them with soy sauce, salt, sugar and sesame oil.
Ingredients of Kung Pao Tofu: 500g tender tofu, boiled peanuts 100g, green pepper 1, and Jiang Mo, pepper, Pixian bean paste, soy sauce, rice wine, sugar, starch, oil, salt and monosodium glutamate. Practice: 1. Tofu hob block, green pepper washed and sliced, peanuts fried with edible oil for later use. 2. Heat oil in the pot, and let the army be fried inside until both sides are golden. 3. Put the green and red pepper blocks into the pot and soak them in oil, then remove them together with tofu to control oil and replenish water. 4. Leave the oil hot at the bottom of the original pot, stir-fry the pepper particles and pick up the pepper. Then add garlic, ginger and bean paste and stir-fry until fragrant. 5. Pour in the pre-fried sauce and stir well (onion, ginger foam, soy sauce, yellow wine, sugar, starch, salt, monosodium glutamate). 6. Pour in tofu, green pepper and peanuts and mix well.