Main ingredient:lamb belly.

Accessories:cornstarch, jujube (dried), wolfberry, angelica, astragalus.

Seasoning:salt, white vinegar, pepper, white wine, pepper.

Steps:

1, cut the lamb into small pieces on a plate, put ginger slices and peppercorns, add 1/2 teaspoon of salt, sprinkle with the right amount of white pepper, and marinate for 10 minutes with your hands.

2. Put the marinated lamb pieces in the lamb belly.

3. Sew the mouth of the lamb belly with needle and thread so that the lamb is wrapped in the belly.

4: Sprinkle 1/2 teaspoon salt on the surface of the lamb belly.

5: Sprinkle with white pepper.

6: Using your hands, evenly coat the surface of the tripe with salt and white pepper.

7, lamb belly in the electric pressure cooker liner, add enough cold water does not exceed the surface of lamb belly, put ginger and pepper grains.

8, put red dates, angelica, astragalus and he shouwu.

9, cover the pot, energized by "meat key" "keep pressure key 20 minutes", began to boil, until the electric pressure cooker stops working, open the lid, add a little salt to enhance the flavor, sprinkled with the right amount of wolfberry can be.