ingredients: 3g of air-dried plantain (6g if it is fresh) and 2g of pork tripe.
Accessories: peanut oil, cornmeal, salt and candied dates.
Practice: 1. Turn the pig's belly over and wipe it repeatedly with peanut oil and raw flour, so that mucus and odor can be removed. Rinse with clear water, then blanch, remove from water and cut into pieces. 2. Wash the plantain and candied dates. 3. Put all the pork tripe, plantain and candied dates into a earthenware pot, add 16 ml of clear water, boil with high fire, then simmer for 2 hours, and add salt to drink.