(1) Boil a piece of hairy belly in water for 1 hour until it is soft, take it out and cut it into filaments, then cook it with about 6 cups of water and baking soda for about 30 seconds until it is cooked, take it out and rinse it off, and drain the water.

② Stir-fry pork belly with 3 tbsp hot oil, season with 1 tbsp soy sauce, then remove and drain.

(3) Heat a wok, stir-fry red pepper and shredded bamboo shoots with 3 tbsp oil, add shredded tripe and shredded leek, pour in the juice, and stir-fry evenly over high fire.

& lt& lt2>& gt mutton tripe in broth.

Qinghai halal dishes cooked with fresh lamb tripe. Wash the fresh sheep's stomach (commonly known as stomach), soak it in hot water at about 80℃ for a few minutes, then take it out, scrape off the inner and outer black films with a knife, rinse it with clean water, cut it into large pieces, rub it with some alkaline noodles and cook it with boiling water; Rinse it with warm water several times after taking it out, remove the alkaline smell and wash it into white. Boil the washed lamb tripe in water, add onion, garlic, ginger, etc. Take it out, cut it into strips or small pieces until it boils, put it into the broth, and add onion, garlic, Jiang Mo, salt, pepper and monosodium glutamate. Cook it to taste; Skim the floating foam, put it in a large soup bowl, drop sesame oil, sprinkle with coriander or shredded garlic and serve.

& lt& lt3>& gt Fried lamb tripe.

Raw materials: tripe 500g, winter bamboo shoots 15g, water-soaked mushrooms 15g, green peppers 25g, starch 10g, monosodium glutamate 10g, cooking wine 15g, seasoning oil 75g and sesame oil/kloc-0.

Method: Wash the lamb belly and put it on the pier. Scrape a deep and airtight T-knife on the soft side of the tripe and cut it into small pieces 17 cm square. Cut winter bamboo shoots, mushrooms and green peppers into elephant-eye slices, squeeze juice and mix with seasoning, and add ginger and garlic for later use. Put 500 grams of lard (edible oil) into a wok. When the oil is 80% hot, quickly stir-fry the belly kernel in a wok, remove the remaining oil, put the winter bamboo shoots, mushrooms and green peppers in the wok, and then pour a proper amount of juice into the wok. When the juice bursts, stir-fry it out of the wok and put it on the plate.

Features: This dish is white, brown and green, with beautiful appearance, crisp texture and delicious taste.