Ingredients
250 g beef tripe (about 1/2 lb), 150 g cucumber (about 1 medium cucumber).
Seasonings
5 g scallion segments, 5 g ginger slices, 10 g garlic slices, 2 star anise, 8 g Sichuan peppercorns, 1/2 teaspoon salt, 1 teaspoon MSG, 1 tablespoon white vinegar, 2 tablespoons Shaoxing wine, 4 teaspoons sesame oil.
Steps
1. Remove the stem from the cucumber, wash it, and cut into thin strips; soak the beef tripe in clean water, tear off the fat, remove any impurities, rinse repeatedly until clean, then blanch in boiling water, drain and rinse again.
2. Then place in a pot of fresh water, add star anise, Sichuan peppercorns, scallion segments, and ginger slices, and cook until tender. Remove, rinse under cold water to cool, and shred into fine strips.
3. Heat sesame oil in a wok until hot, first add scallions and ginger and stir-fry until fragrant, then add the shredded beef tripe, splash in cooking wine, add salt and MSG, and stir-fry everything together.
4. Then add the sliced garlic and shredded cucumber, stir-frying until well combined. Drizzle with sesame oil and serve immediately.