Seasoning: 5g of green onion, 3g of ginger, 3g of cooking wine, 8g of sweet noodle sauce, 5g of salt, 4g of sugar, 5g of monosodium glutamate, 3g of sesame oil, 25g each.

The method of sauce spicy tripe:

1. Scrape the tripe, cut it into large pieces, blanch it in a boiling water pot for 5 minutes, then take it out and wash it.

2. Add water to the wok, inject clean water, add onion slices, ginger slices, cooking wine, add tripe, boil over high fire, skim the floating foam, turn to low heat for eight times, remove and cool, cut into hemp fibers, scald with boiling water, and squeeze out water.

3. Heat the wok, add sesame oil, ginger and onion and stir-fry until fragrant, add sweet noodle sauce and Chili sauce and stir-fry, add salt, sugar and monosodium glutamate and mix well, add chopped green onion, and pour stomach shreds from the wok and mix well to taste.

For more information about spicy tripe, you can go to Mint.com Food Library/Restaurant/Jianglan Tripe.