1, materials: wool belly (or pork belly) 600 grams, 1 teaspoon of baking soda, l teaspoon of minced garlic, soy sauce, 1 tablespoon each of shredded red pepper, bamboo shoots, chives 1/2 cup each, 1 tablespoon of vinegar, 1 tablespoon of wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil and the right amount of salt to make the seasoning.

2. Boil the tripe in water for 1 hour until soft, then cut into thin slices and boil in about 6 cups of water with baking soda for about 30 seconds until cooked, then rinse and drain.

3. Stir-fry the shredded tripe in 3 tablespoons of hot oil and season with 1 tablespoon of soy sauce.

4: Heat a wok, sauté the red pepper and bamboo shoots in 3 tablespoons of oil, add the shredded tripe and leeks, pour in the sauce, and stir-fry over high heat.