Beef tripe with cold sauce, you need to prepare some sesame oil, soy sauce, Chili sauce, salt, chives and tripe, cut the tripe into sections, cook it, and let it cool before eating. If it is refrigerated in the refrigerator, it needs to be heated with marinade. When the temperature rises, turn off the fire. Use the residual temperature to warm the tripe before slicing, and clean the roots of the old onion skin. Sauce sauce, Chili sauce and salt, as well as sauce-flavored tripe, stir well and serve. Sprinkle some sesame oil before eating to make the cold tripe taste better. Stir-fry tripe, prepare chicken powder, minced garlic, shredded ginger, soy sauce, sugar, bean paste, onion, garlic and tripe. First, cook the tripe, add the right amount of oil to heat it, add the garlic and shredded ginger and stir-fry until fragrant, then add the bean paste and stir-fry the red oil and onion, and then add the right amount of sugar, soy sauce and garlic.
You can also make hot and sour tripe, and prepare pea starch, star anise, white skin, garlic, ginger, onion, pepper, monosodium glutamate, sesame oil, edible oil, coriander and tripe. Soak the tripe, put it in a boiling pot, add some aniseed, ginger slices and onion segments, cook it, take it out, cut it into filaments in cold water, then clean the coriander leaves and take it out. Add some vegetable oil to the wok, heat it, then add garlic slices, then add shredded Venice, shredded onion, shredded ginger and shredded pepper, stir-fry with cooking wine, then stir-fry with other seasonings, then add some parsley segments and water starch, and drop some bright oil, and you can get out of the wok.