Old Beijing Bakudu looks easy, doing it is still some trouble. Bakudu is the stomach of cattle and sheep, also known as Baiye. Basic to do the tripe in three steps (cleaning, preparation of dipping sauce, blanching):

1. First of all, open the faucet fierce water rinse; secondly, the hundred leaves into the water with salt and vinegar, leaf by leaf scrubbing, the grass residue and other not digested food residues thoroughly cleaned off, remember to be sure to leaf by leaf cleaning, since you want to enjoy the food, you have to love to live with, and finally clean the external tendon membrane and so on.

2. Make dipping sauces. Good seasoning, in order to cook good ingredients, this you know. First of all, on the good sesame sauce poured into the modulation bowl, little by little pouring into the soaked peppercorns water, feel the thinness and consistency of uniformity can be. Secondly, add good yellow wine, sugar, soy sauce and other seasonings in turn. Finally add chives, red square juice mixing companion evenly spare.

3. blanching. The blanching of the hundred leaves must be urgent fire attack, about the blanching time of five or six seconds, too long on the old, short time no taste. This requires experience. The fire must be big fire, the water must be turned over.

Sharing point of my experience, I hope the comments point said!