1, wash the sheep's belly, the sheep's stomach, there are a lot of grass dregs in it, it must be cleaned, and it should be washed page by page like turning pages.
2. Wash the inside of the lamb belly, and then tear off the oil and film on the outer layer. If you tear off the oil and film first, and then wash the grass residue inside, it will all stick to the outer layer, so it is difficult to wash it again, so the order should be right.
3, adjust the sesame sauce, pour the right amount of sesame sauce into the bowl, and pour it with the water soaked in pepper. Pour it little by little, and don't pour it all at once.
4, put a little sugar, yellow wine and soy sauce, and then mix well.
5. Finally, put the leek flowers and red fermented bean curd and mix well again. Small ingredients are enough. Don't be too thin. When eating lamb tripe, the juice must be hung.
6. Cut the lamb belly into strips with a width of 1 cm. When cutting, cut it against the grain, not along it, so it will become a piece.
7, make water in the pot, put some onions and pepper, so that when simmering, go to the fishy and boil.
8. Put a little lamb belly in the strainer and scald it in boiling water. Keep the fire on. When scalding, stir it with chopsticks, and it will take about 4 or 5 seconds.
9, stained with small ingredients, you can eat.