After fresh lamb tripe is washed and processed, add water, and then add onion, ginger, garlic, etc. Cook and boil. Wash the lamb belly, degrease it, put it in a pot and scald it with 80% boiling water, take it out and put it on a chopping board, scrape the belly hair hard, wash the sheep fat intestines repeatedly, turn it over with chopsticks, put it on a plate and hang it with a rope. Put the above materials together in a boiling water pot for a while, and then blanch for bleeding. Then change the water to boil, add all kinds of main ingredients, cut the onion and slice the ginger, put them into the pot together with pepper, aniseed and refined salt, after boiling, move them to low heat for more than 2 hours, stew them thoroughly, and take them out to cool. Keep the original soup. Put the soup pot on fire, add 500g of the original soup, then put the cut main ingredients into a spoon, boil and skim off the floating foam, add monosodium glutamate, season, pour into a soup bowl, and serve with sesame sauce, shrimp oil and coriander powder.