1, materials: pork tripe 1000g, Amomum villosum 10g, Zanthoxylum bungeanum 1g, pepper 2g, ginger 4g, onion 4g, lard (refined) 15g, salt 5g and yellow wine/kloc-0.

2. Wash the pork belly, put it in the boiling water pot, soak it out, and scrape off the intima.

3. Pour clear soup into the pot, add pork belly, add pepper, ginger (sliced) and onion, cook, remove blood bubbles and foam, take pork belly out of the pot, cool and slice.

4. Add 500ml of the original soup to the pot, bring it to a boil with high fire, add tripe, Amomum villosum (crushed), pepper, lard and monosodium glutamate, and stir-fry with10g water starch (5g starch with water).