The tripe meat is old, not easy to mature and taste, and generally needs to be pressed by pressure cooker. The specific operation method is as follows:

One: The tripe just bought has a strong smell, so it must be cleaned!

Two: add water to the pot and put the cleaned tripe, add onion and ginger, blanch for five minutes, remove tripe and put it in cold water for later use!

Three: Add water to the pressure cooker, add spices (pepper, star anise, cinnamon, fragrant leaves, Siraitia grosvenorii, Amomum tsaoko, clove, crystal sugar, salt and soy sauce) into the boiled tripe, and make it on low fire for 20 minutes, then turn off the fire and brew it 1 hour. The purpose of this is to make the tripe more tasty!

Four: when eating, slice the tripe with a knife, pour hot and sour juice (garlic paste, vinegar, Chili oil, soy sauce, sesame oil), and a plate of braised tripe with all colors and flavors will be ready!