Ingredients: pork tripe 1.

Ingredients: 1 bone, 1 peanut.

Seasoning: star anise 1, ginger slices, onion segments, cooking wine, salt, a handful of white pepper 1.

working methods

1. Stir-fry a handful of white pepper with low heat, and take it out for later use after the aroma and color of the pepper become slightly darker. If you want a stronger pepper flavor, you'd better fry it, roll it up or mash it.

2. Pork belly with cooking wine, onion and ginger slices, boiled in water. There will be some floating impurities at this time.

3. Cooked pork belly will shrink a lot and become slightly hard. Take it out, wash it with warm water and cut it into uniform thick strips.

4. Put the big bones, pork belly, onion and ginger, and white pepper into the soup pot, add cooking wine and enough water, bring to a boil with high fire, and turn to low heat for stewing.

5. Soak some peanuts, remove the red color, put peanuts in the middle and continue to simmer.

6. Look at the right time, two to three hours or more. I'll cook for a long time, at least three hours. Add salt 20 minutes before cooking.