Ingredients
300 g fresh beef tripe, 5 g green peas, 2 g shiitake mushrooms, 5 g red chili peppers, and chicken broth as needed.
Seasonings
1 g dried chili peppers, 1 g sesame oil, 2 g each soy sauce, salt, and MSG, 10 g vinegar, 4 g cooking wine, 3 g cornstarch, 5 g oil.
Instructions
1. Cut the beef tripe into diamond-shaped slices, blanch in boiling water, then simmer in chicken broth until fully infused, and arrange on a plate; dice the shiitake mushrooms and red chili peppers.
2. Heat oil in a wok until hot, add dried chili peppers and stir-fry until they sizzle, then add green peas, shiitake mushrooms, red chili peppers, and all seasonings. Thicken with a cornstarch slurry, drizzle with sesame oil to taste, and pour the sauce over the tripe. This dish is visually appealing, with a fresh, bold, and aromatic sour-spicy flavor.