Spicy tripe louvers

Overview

When the muscles and belly are united, the world is invincible

Blanch the tripe leaves and wash them, put them into a pot, add an appropriate amount of water, two spoons of cooking wine, add one fennel, an appropriate amount of bay leaf, and cook over low heat for an hour. It will be much faster if you use a pressure cooker
Cut the cooked tripe leaves into small strips
Sauté dried Sichuan peppercorns in hot oil until fragrant
Add a spoonful of Danxian bean paste and stir-fry until red oil comes out
Turn on medium-high heat and stir-fry beef tripe leaves quickly, add appropriate amount of steamed fish soy sauce