The method of making cold shredded tripe is as follows:

Main ingredient: tripe.

Accessories: peanut butter, sugar, oyster sauce, sesame sauce, Maggi fresh soy sauce, balsamic vinegar, spicy fresh dew, tofu, chive flowers, pepper, salt, chicken powder, shallots, onions, garlic, sesame oil , dried chili pepper, sesame seeds.

1. Cut the tripe into shreds with a razor blade and set aside.

2. Chop the green onions, dice the onions, dice the garlic, and cut the dried peppers into small sections with scissors. Sprinkle an appropriate amount of sesame seeds and put them into a bowl for later use.

3. Add water to the pot, bring to a boil over high heat, add the tripe, add an appropriate amount of salt and cooking wine, blanch the tripe to remove the fishy smell, until the tripe becomes rolled, take it out and set aside.

4. Add an appropriate amount of oil to the pot, heat it to 80% heat, pour it directly into the cut bowl, then add peanut butter, sugar, oyster sauce, sesame paste, Maggi fresh soy sauce, and balsamic vinegar in sequence. , spicy fresh dew, fermented bean curd, chive flowers, pepper, salt, chicken powder, sesame oil, slowly stir all the seasonings together and set aside.

5. Put the tripe in the plate, pour in the seasoning sauce, and stir evenly.