2. Add water to the pot to boil, add fungus to soak in water, cook for 3 minutes after the water boils, take out fungus to bathe in cold water, drain the water for later use, add onion, ginger, cooking wine and hairy belly to soak in water, and take out after the water boils.
3. Add water to the stone pot and bring to a boil. Add onion, ginger, star anise and tripe and cook for 1 hour. After cooking, cool and cut into thin slices. Add chopped pepper, minced garlic, sesame oil and salt, and stir well. Tip: When cooking tripe, don't add light soy sauce, soy sauce and other heavy-colored seasonings.
Preparation of tripe with perilla leaves: 400g tripe, perilla leaves, onion segments, ginger slices, cooking wine, Chili powder, star anise, sesame seeds, chopped flowers, cumin noodles and salt. Practice: 1. Soak the hairy belly for 30 minutes, change the water every 15 minutes, and rinse it with clear water. Soak perilla leaves in clear water for 20 minutes, then rinse.
2. Pour clear water into the pot, add onion, ginger slices and cooking wine to boil, add hairy belly to soak in water, boil the water for 3 minutes, and remove it for later use. 3. Add boiling water to the pot, add star anise, salt and cooking wine to boil, add tripe to stew for 1 hour, then let it cool, take out the cooled tripe, cut it into 4cm wide strips, roll up the tripe strips, then roll down the perilla leaves and pierce them with a toothpick, mix the chili powder, sesame seeds and broken flowers together, pour the oil into the chili powder to make chili powder, and finally.
Crispy fried food: 200 grams of tripe, 200 grams of pig ears, high-alcohol wine, onion, ginger slices, cooking wine, star anise, green pepper, salt and cooking oil. Practice: 1. Soak the beef tripe and pig's ears for 30 minutes, change the water every 15 minutes, rinse off, scrape off the excess hair on the washed pig's ears, ignite with high alcohol, and burn off the plush on the pig's ears. Wash the green pepper and cut it into diamond-shaped pieces.
2. Pour water into the pot, add onion, ginger slices, cooking wine and pig ears to soak in water. After the water is boiled, skim off the froth and cook for another 5 minutes. Take out the pig's ears with water, and put the hairy belly into the pot with water. Take it out after the water boils.
3. Add water, onion, ginger and cooking wine to the pot again and bring to a boil. Cook the hairy belly for 2 minutes and the pig's ears for 8 minutes. The cooked beef omasum and pig's ears are shredded separately.
4. Pour cooking oil into the pot, add onion and stir-fry until fragrant, add pepper and stir-fry until fragrant, then add pig's ear and stir-fry until fragrant, and finally add tripe and salt and stir-fry. When making hairy tripe, you can't heat it for too long, whether it's soaking or frying.