How to Make Kung Pao Beef Tripe

Main ingredients: beef tripe 2|Dried beef tripe

Side ingredients: bamboo shoot, green and red bell peppers 5|Persimmon Chao,7|Walnut kernels, scallions,peach 9|ginger,ginger 10|garlic

Seasonings: salt,11|chicken essence 14|soy sauce 16|vinegar 17|doubanjiang (fermented broad bean and chili paste)19|dry red chili 20|Sichuan pepper 23|star anise 24|water starch slurry Cooking method:1|Place the beef tripe in a pressure cooker and cook for 25-30 minutes, then remove and set aside. Take a small bowl and mix sugar, vinegar, salt, chicken essence, soy sauce, water starch, water, and stir to combine; add scallions, ginger, garlic, and bell peppers. 2|Heat oil in a wok, add star anise until fragrant, then remove and discard. Add dry red chili and doubanjiang, stir-fry for a moment, then add the beef tripe and bamboo shoot, pour in the prepared sauce, and cook over high heat. Finally, add walnut kernels and stir-fry until cooked through before serving.Sichuan pepper and water starch

Cooking Method:

1. Place the beef stomach in a pressure cooker for 25-30 minutes, then remove it and set aside. In a small bowl, mix sugar, vinegar, salt, chicken essence, soy sauce, water starch, water to form a sauce; add in scallions, ginger, garlic, and chili pepper;

2. Heat a wok or pan with oil, then add Sichuan peppers to fry until fragrant, remove them, and put in dried red peppers and (dou ban jiang). Add the beef stomach and water chestnuts, pour in the prepared sauce, cook over high heat for a large amount of time, then add walnuts and stir-fry before serving.