1, raw materials: 200 grams of sheep belly kernel, green garlic (peeled root) 2 grams, 2 grams of garlic, 600 grams of cooked oil (consumed about 22 grams), pepper oil 16 grams, 12 grams of chicken broth, 8 grams of wet starch, 6 grams of wine, 2 grams of vinegar, 2 grams of salt, 2 grams of monosodium glutamate (MSG), 2 grams of scallions, 5 grams of ginger juice.

2, the sheep belly kernel to remove the fat, wash, cut into 4 × 2 cm belly strip. The green onion and green garlic are cut into 0.6 cm long small section, together in a bowl, add garlic, wet starch, cooking wine, vinegar, salt, ginger juice, monosodium glutamate and chicken broth, mix into gravy.

3, with boiling water to the belly strips scalded.

4, frying spoon into the oil, put on a high flame to smoke, into the belly strips, burst 2 seconds, poured in the funnel to drain the oil.

5, frying spoon into the pepper oil is hot, put a good burst of tripe, stir-fry a few times, pour the gravy, and then stir-fry 3 to 4 seconds into.