2. Accessories: dried Lentinus edodes15g, 30g of ham and 5g of broad bean starch.
3. Seasoning: 5g of salt, 75g of lard and 3g of monosodium glutamate.
4. Remove the roots, branches and leaves of Chinese cabbage, blanch it in boiling water for a while, take it out, supercool it with cold water, and tear off the skin.
5. Put the pork belly in a hot pot and fry for a while.
6, mushrooms are soaked in water and stewed.
7. Steamed ham slices.
8. Put the cooked lard in the pot, heat it to 60% with medium fire, fry the cabbage, take it out, put it in a bowl, cover the pork belly, and add refined salt and water.
9. Re-enter the steamer and stew with strong fire 1 hour.
10, take out the tripe and cabbage and put them on the plate, with mushrooms and ham on both sides.
1 1, heat the original soup in a pot, add monosodium glutamate, sesame oil and wet starch, mix well and make it thin, and pour it on the surface.