1. Prepare the ingredients
2. Rinse the tripe with water, cut into thick strips, blanch it with boiling water, remove it, and then supercool the water until it cools.
3. Put cold vegetable oil (1 tablespoon) in a cold wok into the peanuts, fry them over a low heat, and let cool
4. After the peanut kernels are cooled thoroughly, peel off the skin, put them in a fresh-keeping bag, and crush them with a rolling pin for later use
5. Remove the tripe from the cold water, drain the water, put it on a plate, add white vinegar, mix well and let stand for 5 minutes
6. Then add crushed peanuts, cooked sesame seeds, soy sauce, sugar, chili powder, white pepper, salt, chicken essence and mix well. Finally, sprinkle with chopped coriander and chopped chives, then pour in cooked vegetable oil (2 tablespoons) and mix well.
