2. Wash a catty and a half of mutton, cut it into small pieces, put it in a pot, add half a diced onion, a proper amount of Jiang Mo, pepper, a teaspoon of cumin powder, two teaspoons of salt and two teaspoons of soy sauce, mix well and marinate for fifteen minutes.
3. Take a piece of lamb belly, wrap the pickled mutton in the lamb belly, and tie the mouth tightly with a rope. All the same methods have been completed.
4. Boil the water from the pot and put it into the lamb belly. The water in the pot should drown the lamb belly, add two pieces of angelica dahurica, onion ginger and two spoonfuls of salt, pour in the right amount of soy sauce, cover it and cook for more than an hour.
5. It's time to cook the mutton tripe wrapped in meat. Adjust the juice, add three spoonfuls of Chili powder, one spoonful of white sesame seeds, the right amount of minced onion and garlic, pour in hot oil and stir fry, add two spoonfuls of salt, pour in the right amount of soy sauce and balsamic vinegar, sprinkle with coriander and stir well. The dipping sauce is ready. Put it aside.
6. After more than an hour, the lamb belly wrapped in meat is cooked and fished out. After controlling the water, you can eat it with the sauce.