Main ingredients: beef tripe2|Dried beef tripe

Side ingredients: bamboo shoot, green and red bell peppers5|PersimmonChao,7|Walnut kernels, scallions,peach9|ginger,ginger10|garlic

Seasonings: salt,11|chicken essence14|soy sauce16|vinegar17|doubanjiang (fermented broad bean and chili paste)19|dry red chili20|Sichuan pepper23|star anise24|water starch slurryCooking 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 pepperand 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, mixsugar, 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.