Ingredients
Fresh beef tripe 200 g (about 7 oz), dried cucumber strips 100 g (about 3.5 oz), minced green bell pepper and red bell pepper 20 g each, crispy fried peanuts 10 g, minced cilantro 5 g.
Seasonings
1/2 teaspoon each of salt, chili flakes, and sesame oil, 1 teaspoon each of Sichuan peppercorn oil and MSG, 2 teaspoons of Shaoxing wine, and 4 teaspoons each of chili oil and fresh stock.
Steps
1. Scrape and thoroughly clean the beef tripe, then cook it in boiling water with ginger, scallions, and cooking wine until tender. Remove, let cool, slice into thin shreds, and arrange on a serving plate.
2. Soak the dried cucumber strips in warm water until softened, then rinse clean. Cook them in boiling water until tender, remove and let cool, then place on the plate with the shredded beef tripe. Crush the peanuts into pieces.
3. Combine salt, MSG, chili flakes, chili oil, Sichuan pepper oil, minced green bell pepper, minced red bell pepper, sesame oil, and fresh broth to make a sauce, then pour it over the shredded tripe, sprinkle with crushed peanuts and chopped cilantro, and toss everything together before serving.