Material: 200g pork tripe,

Accessories: 50 grams of sliced Magnolia officinalis and 25 grams of cucumber.

Seasoning: red pepper 5g, salt 5g, sugar 10g, bean paste 60g, ginger 5g, onion 5g, chicken essence 2g, pepper 2g, vinegar 10g, pepper (dried red tip) 50g and vegetable oil 40g.

working methods

1. Wash the pork belly, cook it until it is 78% mature, and take it out and slice it;

2. Wash and slice Flos Magnoliae;

3. Chopped onion and ginger;

4. Wash and slice cucumber;

5. The red pepper is pedicled, and the seeds are washed and shredded;

6. light a fire in the pot. When the oil is 70% hot, add Jiang Mo, chopped green onion and dried pepper, stir-fry until fragrant, add pork tripe, salt, white sugar, Pixian bean paste, Flos Magnoliae, cucumber slices, shredded red pepper, vinegar and pepper water, and take out.