Belly: 1

Chaozhou pickles:100g

Ribs: 300g

White pepper: 1 tablespoon

Water: 10 bowl

working methods

1. Turn pork belly over to remove fat, rub it evenly with salt and starch (raw flour), rinse it with clear water, repeat this for 3 times, then blanch it for 3 minutes, pick up the remaining white fat with a knife, and finally clean it with cold water;

2. Wash and slice pickles and soak them in water for 30 minutes;

3. Wash the ribs and cut them into pieces, and pick them up with clear water;

4. Wash the white pepper and pat it gently;

5. Bring the water to a boil, add pork tripe, ribs and white pepper, bring it to a boil over high heat, and then turn to low heat for two hours. Take out the pork belly slices, put them back into the soup, add pickles at the same time, cook for 10 minutes, and season with salt.