500 grams of cooked tripe, 40 grams of sliced orchids, 30 grams of mushrooms, 15 grams of scallions, 10 grams of red pepper, ginger, garlic, 20 grams of wine, soy sauce, 2 grams of refined salt, chicken essence, 0.5 grams of pepper, 10 grams of wet starch, 300 grams of soup, 70 grams of lard.

Practice

1, cooked tripe, orchid slices, mushrooms are cut into slices. Scallions cut into segments.

2, lamb belly slices into the boiling water pot blanch through the fish out. Put lard in the pot to heat, down into the ginger. Garlic slices, red pepper stir-fry incense, down into the magnolia slices, mushrooms slightly fried, add wine, soy sauce, soup boiling.

3, under the belly slices, salt, chicken broth burned to soft soup thick, add green onions, thickened with wet starch, out of the pot on a plate, sprinkle pepper into.