Accessories: 50 grams of pine nuts and 300 grams of starch (corn).

Seasoning: Amomum villosum 10g, pepper powder 5g, onion 20g, ginger 20g, salt 20g, monosodium glutamate 5g and sesame oil 20g.

The characteristics of pine nut belly: red fragrance, tasty and chewy. Teach you how to cook tripe with pine nuts 1. Slice lean meat, the thinner the better;

2. Put the sliced meat into a pot, add starch, pine nuts, refined salt, sesame oil, Amomum villosum (crushed), chopped green onion, Jiang Mo, monosodium glutamate and purified water and mix well for later use;

3. Wash the pork belly and put the prepared meat slices into each pork belly;

4. Connect the pork bellies with clean bamboo sticks for later use;

5. Put the pot on the fire, put the pork belly together into the pot, first boil it with strong fire, then simmer it with low fire, and take it out after cooking;

6. Add pine sawdust to another pot, put the grate on it, put the pork belly on it, smoke it on the fire for about 10 minutes, and then change the knife and put it on the plate.

Tips for making pine nut belly: 1. It is best to use the old bittern soup left by boiled chicken;

2. When stewing, the fire should not be big, so as not to break the pork belly;

3. Other methods can also be used for smoking, and this method is only suitable for a small amount of smoked products.