Ingredients: 500g tripe and 250g white radish.

Accessories: rape heart 30g.

Seasoning: 20g scallion, ginger 10g, 5g pepper (dried red tip), 5g salt, 3g monosodium glutamate, 3g cooking wine, 20g peanut oil, 5g sesame oil and 5g soy sauce.

Stewed radish with tripe;

1. Wash tripe, drain and cut into strips. Cut the white radish into strips. Wash the rape heart for later use. Cut the onion into chopped green onion, shred the ginger and shred the dried pepper.

2. Put the pot on the fire, heat it with oil, put the onion, ginger, pepper and dried pepper into the pot, stir-fry the tripe, add cooking wine and soy sauce, stir well, add clear soup to boil, and simmer on low heat until the tripe is seven-cooked.

3. Put the white radish strips into the pot and simmer for about 20 minutes until the tripe is soft and rotten and the radish is cooked. Season with Chinese cabbage, refined salt and monosodium glutamate, order sesame oil, and take out the pot.