Cut tofu skin into strips, wash and trim green vegetables, and slice potatoes thinly. Clean tripe thoroughly and slice it into thin pieces. (Note: This step was not photographed, but you can visualize the process.)
Gradually mix sesame paste with water until smooth, then incorporate salt, chicken bouillon powder, Sichuan pepper powder, white pepper powder, and sesame oil. Finally, mince garlic and stir it into the sesame paste mixture. Boil all ingredients in water until cooked. Here, potato slices are being boiled. Tofu skin and thinly sliced konjac are also prepared similarly. Green vegetables and tripe are cooked using the same method. Place all cooked ingredients in a large plate. Pour the prepared sesame sauce seasoning from step 2 over the dish, add a large spoonful of oil-splashed chili sauce, and mix thoroughly. Ready to serve!