1, raw materials: 500g tripe, 3 dried peppers, coriander 1, onion 1. Seasoning: 2 tbsps (30ml) of sesame sauce, 3 pieces of rose sufu 1 (about 5g), leek flower 1 tbsp (15ml), 4 teaspoons of salt 1g, and soy sauce/. 1 teaspoon (5ml) of sesame oil, 100ml of vegetable oil, about 15 chilies, and 5 tablespoons (75ml) of warm water.

2. Put sesame paste into a bowl, pour warm water, dilute sesame paste in the same direction, add ground rose sufu, chives, salt, soy sauce, soy sauce, sugar and sesame oil and mix well;

3. Wash the onion and cut it into pieces. Clean coriander and cut into small pieces with the width of 1cm.

4. Wash the louver and cut it into 5 mm wide filaments for later use;

5. Heat the pan, pour in the oil, add the chopped dried chilies, and stir-fry the chilies slowly with low fire (about 1-2 minutes) to make chili oil. Be careful not to use fire or fry peppers black;

6. Put chopped green onion and coriander into the prepared sesame sauce and mix well to make sesame sauce dipping sauce. Like to eat spicy food, pour some Chili oil;

7. Put pepper and onion in the pot, pour water into the pot, boil it, put in the louver, blanch for 5-8 seconds, and then take it out immediately;

8. Pick up the cooked louver while it is hot and dip it.