Accessories: 200g of ribs (big ribs), 5g of dried dates and 8g of dried mushrooms.

Seasoning: salt 5g, monosodium glutamate 3g, wine 10g, pepper1g.

Cooking method

1, remove the greasy appearance of the pig's belly, turn it over, grab it with refined salt, remove the mucus and rinse it clean;

2. Wash the pork belly with boiling water for 5 minutes, take it out and put it in a cold water basin, scrape off the impurities on the belly, wash it, boil it in boiling water for 10 minute, and pick it up for use;

3. Wash ginkgo and take meat;

4, red dates are washed and pitted;

5. Wash the mushroom hair;

6. Put the bamboo grates into a washed casserole, add 1500ml clear soup (or water), white pulp, red dates, pork tripe, spareribs, mushrooms, yellow wine and refined salt, cover and cook with slow fire 1h until soft, take out the spareribs, and take out the pork tripe and slice it obliquely.

7. Take a soup cup, put ginkgo, belly block, red dates and mushrooms in turn, then season the original soup with monosodium glutamate and pepper, boil it and pour it into the soup cup.