After cleaning and processing fresh lamb tripe, add clear water, and then add shallots, ginger, garlic, etc. to cook and boil. Wash the lamb belly, remove the oil, scald it in a pot with 80% boiling water, take it out and put it on the chopping board, scrape off the belly hair hard, wash the sheep fat intestine repeatedly, turn it over with chopsticks, dish it up and hang it with a rope. Put the above ingredients together in a boiling water pot and cook for a while, then blanch for bleeding. Then change water to boil, add all kinds of main ingredients, cut onion into sections, slice ginger, put them into the pot together with pepper, aniseed and refined salt, after boiling, move them to low heat for more than 2 hours, stew them until they are rotten, take them out and let them cool. The original soup is reserved. Set fire to the soup pot, add 500g of the original soup, then add the cut main ingredients into the spoon, boil and skim off the floating foam, add monosodium glutamate, taste it, pour it into the soup bowl, and serve sesame sauce, shrimp oil and coriander powder with the dish.