Cooking Steps

1. 

   Step1:Wash pork tripe with oil on both sides repeatedly until the mucus is removed and there is no fishy smell.

2. 

   Step2:Take water in the pot, loosen ginger, sprinkle some pepper seeds and lemon shreds. Put the cleaned pork tripe in the pot. After the water is boiled twice, spray 1 spoon of cooking wine. Cook for 35 minutes, then remove the pork tripe. Carry out the second treatment - tear off the membrane on the navel by heat. Turn it over and scrape the grease particles. Wash the processed pork tripe for standby

3. 

   Step3:Cut pork tripe into strips and flakes for standby (consider one tripe and two meals . Reserve a piece of large and thin tripe. Stir fry or stir fry tripe with red oil after cooking); wash Pleurotus ostreatus with clear water and put it into a basin to soak in warm water for standby; soak jujube and medlar slightly and drain after washing for standby

4. 

   Step4:Pour enough water into the soup pot at one time. Put the ginger pieces and tripe pieces into the pot and boil them over high heat. Remove the floating foam after rolling the soup

5. 

   Step5:Unfold and wash the soaked Agaricus blazei. Cut off the hard root. After washing, wring out the water and pour it into the pot. After boiling again, turn to medium and small heat to cover and boil

6. 

   Step6:After cooking for about 1 hour, put the cored red dates and wolfberry into the pot and continue cooking for about 30 minutes. Before starting the pot, add salt and pepper to taste.