Exclusive Stir-Fried Crispy Tripe

The pork belly bought from the supermarket is washed repeatedly, then rubbed with white vinegar to remove the fishy smell.

Scallions, ginger, garlic, and Sichuan peppercorns are put into cold water in the pot, then add star anise and bay leaves. Once the water boils, skim off the foam.

Rinse again with clean water. Cook this small stomach until done, just until cooked. Do not cook it too soft, otherwise the texture will be bad.

When cooking tripe, we prepare the side dishes.

Cut the small belly in half and then slice it into slightly thicker shreds.

Put a little rapeseed oil in the pan, heat it to medium heat, and quickly stir-fry the doubanjiang. You need to move quickly, otherwise it will clump.

Add green onions, ginger, garlic, and onions to stir-fry until fragrant.

Dried chili peppers and Sichuan peppercorns, continue to stir-fry.

Add the small intestines and stir-fry quickly, add light soy sauce for color, and oyster sauce for extra flavor.

Pour in the green and red peppers, and before taking it off the heat, add cumin powder according to taste. For those who like spicy, add a little chili powder and a bit of chicken essence for seasoning.

Add the chopped green onions and it's ready to serve.