Technology: Boiling

Taste: Hot and Sour

Time: <30 minutes

Calorie: Lower Calories

Ingredients:

Cooking steps:

1. Cooked tripe bought from the market, cut into thin slices, blanch for five minutes

2. Green onions A little ginger, cut into shreds and set aside. Soak the black fungus and cut into slices. Shred the ham sausage and set aside

3. Pour an appropriate amount of stock into the pot (use white water instead if not available) and bring to a boil. Pour in tripe, fungus, ham sausage, shredded ginger, shredded green onion, and add salt. Pepper, chicken essence, cooking wine, seasoning

4. Water starch, aged vinegar, stir well and set aside

5. After the fourth step, cook for five minutes to taste, then add the aged vinegar Pour the stirred water starch into the pot, stir evenly, bring to a boil and remove from the pot. Sprinkle with chopped green onion, coriander and a drop of sesame oil.

Delicious spicy and sour belly soup is ready! !

The key to making this dish is the hot and sour taste. I would like to remind everyone that when adding seasonings to the soup, adjust them according to your own taste. Pepper is the key. Mix vinegar with water and starch. If you like If it’s sour, add a little more vinegar