Hello, you can add some seasoning. The swelling process of fresh beef tripe (tripe), mutton tripe, pork tripe, large intestine, yellow throat and other meat products: firstly, clean the meat products 100 kg with 1% sodium carbonate warm water solution. Dissolve 1- 1.6 kg of phosphorus-rich couplet (sausage belly water-foaming agent) with warm water at about 30℃, then add 100 kg of cold water, stir and dissolve, then add the finished meat products, and marinate for 8- 15 hours (the marinating time shall be determined according to the size and thickness of the meat products, which shall be subject to thorough marination). Then, pour the curing liquid and meat products into the pot, fire to raise the temperature to 80 degrees, add 30 grams of deodorizing and flavoring powder, cook until it is medium-cooked (about 5-20 minutes after boiling, different sizes, thicknesses and varieties have different stewing time), turn off the fire and simmer for 2-5 hours? The stewing time should be adjusted according to the variety of animal belly meat products, and attention should be paid to prevent stewing? , you can get out of the pot. Then, soak in cold water for 30-50 minutes, and then drain for packaging or listing. ?