The formula ingredients are 6 grams of Amomum villosum, 1 sheep tripe, 6 grams of garlic, 5 grams each of ginger and green onion, 3 grams each of pepper and salt.

How to make

1. Wash the sheep tripe; peel the garlic; beat amomum villosum into powder; loosen the ginger; cut the green onions into sections; put them into the sheep tripe and sew with white cotton thread.

2. Put the lamb tripe into a stew pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over a slow fire until the lamb tripe is cooked, add salt and pepper and serve.

How to consume: Take once a day in moderation.

Efficacy: Amomum villosum and boiled lamb tripe warm and neutralize the stomach, reduce inflammation and relieve pain, and are suitable for patients with acute gastritis.

It is advisable to avoid eating it if you have yin deficiency and fire.

Ingredients: 15 grams of cooking oil, 2 tsp of cooking wine, 1 tsp of pepper, 2 tsp of refined salt, 1 tsp of MSG.

1. Wash the lamb tripe and chop it into pieces, wash the ginger and cut it into slices, wash the celery, remove the leaves and cut into sections;

2. Add water to the pot and bring to a boil, add the lamb Add tripe pieces and cooking wine, boil the blood of the tripe over high heat, remove and set aside;

3. Add oil to the pot, when the oil is hot, add ginger slices and tripe and stir-fry, put it into a casserole. Add water and soybeans, simmer over low heat for about 30 minutes until the soup turns white, add refined salt, monosodium glutamate, celery, sprinkle with pepper, and remove from the pot.

Features: beautifying and nourishing the skin, the soup is rich and fragrant.

Tip: If you cook the soybeans first and then stew them with the cooked lamb tripe, you can remove the beany smell.

Method 2

Ingredients: lamb tripe, soybeans.

Accessories: brown sugar, stewed pork and dark soy sauce, cooking wine, green onions, ginger, star anise, cinnamon, salt, chicken essence.

1. Soak the soybeans for 5 hours;

2. Boil the lamb tripe in water and pour out the water. Boil the water again and pour out the water. (Remove foam and fishy smell);

3. Put sheep tripe and soybeans in the pressure cooker, appropriate amount of stewed meat and dark soy sauce, brown sugar, cooking wine, star anise, cinnamon, green onion and ginger, and a small spoonful of salt. Add enough water to cover the pig's trotters;

4. Bring the pressure cooker to a boil over high heat, then reduce the heat to low for about 20 minutes;

5. Open the lid, add chicken essence, and reduce the juice over high heat.