1, cleaning pork belly: first remove the upper side of the oil film and other impurities, the inner layer should also be turned over to wash. After cleaning, and then add a high degree of white wine, salt, vinegar, flour and repeatedly rubbed to remove the top of the suspension, this step aims to remove the smell of pork belly. Do it again according to the above steps until the surface suspension is completely removed, and then wash the pork belly repeatedly with hot water. Drain and set aside.

2, cold water into the pork belly boil over high heat and cook for 2 minutes to remove and replace the water, add ginger, star anise, cooking wine boil over high heat to medium heat and cook for about 40 minutes to cook 8 mature.

3, fish up 8 mature pork belly cooling cut thick strip spare.

4, ham and sausage cut strips spare. Lettuce cut strips. Garlic cloves of uniform size is appropriate. Ginger cut into ginger. Spare.

5, hot pan into the lard, medium heat oil temperature of 6 mature into the garlic cloves, ginger, green onion stir fry for 1 minute to stir fry the flavor and pour into the cut tripe strips continue to stir fry for two minutes to the slightly curved when poured into the appropriate amount of water, no more than the tripe on it, put the appropriate amount of pepper, salt and turn to high heat to cook for 5 minutes.

6, into the cut lettuce strips on high heat for another 5 minutes

7, into the cut ham and sausage to cook for 2 minutes.

8, leaving a small amount of soup, adjust the clear gravy stir-fried to paste from the pot to plate.