material
Ingredients: 250g of pork tripe, 0/0g of Astragalus membranaceus/kloc, 0/0g of ginger slices/kloc, and 0/00g of clear soup/kloc. Seasoning: salt 5g, chicken essence 3g, sugar 1g, pepper1g.
working methods
1. Slice pork belly and blanch it. Wash Astragalus membranaceus and slice ginger for later use.
2, the net pot is on fire, add clear soup, ginger slices, pork belly, astragalus, boil over high fire and stew for 30 minutes.