Material preparation: 2 tripes of lamb, 3 kg of mutton, 30g of salt, 50g of white vinegar, starch 100g, onion 1 root, ginger 1 root, 3 scallions, 20g of water, 3 tablespoons of thirteen spices, 3g of salt, 3 tablespoons of soy sauce, 2 tablespoons of pepper and 3 scallions.
1, the lamb tripe you just bought is usually black. You should scald the lamb belly with boiling water and scrape off the black meat.
2. After removing the black skin, it is best to wash it with vinegar and flour several times until the water is clear.
3. Marinate leg of lamb with onion, ginger and soy sauce in advance. Cut the whole hairy belly into small pieces and put it in your pocket with a string.
4. Bring the fire to a boil and cook for about an hour and a half. When cooking, it is best to add a little cooking wine to remove the odor.
5, use garlic paste, soy sauce, oil consumption, sesame oil, millet spicy, coriander to adjust a small material.
6, add a universal dip, you can!