Stew the lamb tripe in a pressure cooker for half an hour. Here’s how to do it:

Preparation materials: lamb tripe, tendon, cooking wine, brine

Production steps:

1. Clean the sheep tripe and tendons, put them into a pot of cold water, add some cooking wine, and bring to a boil over high heat.

2. Put the brine and the processed sheep tripe tendons into the pressure cooker and wait for about half an hour.

3. After half an hour, open the lid and it will look like this. Continue soaking for another hour, which can make the lamb tripe taste better.

4. Take out the sheep tripe and tendons, fill them with brine, cool them down and freeze them. You can continue to use them next time.

5. Slice and serve.