1. Shred the onion, green red pepper, and carrot separately; blanch the tripe with boiling water, drain the water, and cut into shreds for later use;
2. Pour the oil into the wok, add onion and ginger slices and stir fry for a fragrance;
3. Then pour in shredded green and red peppers and carrots and stir fry;
4. Stir fry for a while and add oyster sauce, sugar and salt;
5. Pour in the tripe, add the chicken essence and sesame oil and stir-fry evenly.
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