First, clean the pig's stomach or pig's large intestine 100 kg. Add 0.5-0.8kg of phosphorus-rich couplets (foaming agent for intestine and stomach water) into/kloc-0.00kg of 40-degree warm water, stir and dissolve, then add pork belly or pig large intestine, stir and preserve the temperature for 30-50min. Then, the pickling solution is poured into the pot together with pig's belly or pig's large intestine, boiled until it is 70% cooked, closed for 2-5 hours, then taken out of the pot, fished out with cold water, and chilled thoroughly. Then cook pepper and stir-fry large intestine, stir-fry fat intestine, iron plate large intestine and so on. Crispy and juicy, very good to bite.

Braised pork tripe

Ingredients: 3 pork bellies, 1 red green pepper, onion, ginger, garlic and coriander. Pepper, star anise, cinnamon, fragrant leaves, salt, soy sauce, cooking wine.

Practice: Wash the pork belly repeatedly with salt and flour until there is no mucus on the pork belly. Fill the pressure cooker with clear water, pour in the washed pork belly, add salt, aniseed, pepper, cinnamon and fragrant leaves, and press 13 minutes after spraying. Take out the cooked pork belly, rinse it with clear water, slice it with an oblique knife and put it on a plate for later use. Pour oil into the pot, saute pepper, onion, ginger and garlic, then pour pork tripe and coriander and stir-fry for a while.