Seasoning: ginger 25g.

Characteristics of beef grass belly porridge;

Porridge is sticky and nutritious. The practice of beef grass belly porridge:

1. Taomi

2. Boil the pot with water, and cook the porridge first.

3. Brush the tripe with salt, wash it with clear water (black skin can be left or not), add a few slices of ginger, and put it into a pot to boil as a whole.

4. When the porridge is almost cooked, take out the tripe slices.

5. Put the tripe slices back into the porridge and roll them up.