1. Put a piece of ginger, a small handful of pepper, a small piece of cinnamon, two star anises in the pot, put in raw tripe, a teaspoon of salt and enough water, boil it for about an hour and a half. Chopsticks can be easily inserted.
2. Cook the tripe, remove it, wash, and cut into thin strips.
3. One onion, cut into 12 portions, and peel in water.
4. Cut the green peppers into 4*2 long strips, cut the red peppers into 2*2 diamond shapes, and blanch the potato slices.
5. Put oil in the pan and stir-fry the onion a few times.
6. Pour the green and red peppers and potatoes into the pot, stir-fry evenly, and then set aside.
7. Put oil in the pan, add the tripe and stir fry for a few seconds.
8. Add oyster sauce, steamed fish soy sauce, salt and cooking wine and stir-fry for a while.
9. Pour the fried auxiliary materials into the pot and stir fry evenly.
10. Add a spoon of Lao Gan Ma flavored tempeh.
11. Out of the pot.
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