Cooking Steps

1. 

   Step1:Add a proper amount of salt to the tripe, rub and clean it, and then clean it with water. Add a proper amount of salt to the back of the tripe, rub it, and then rinse it with water. In the pot, remove the water and boil it. After the tripe is boiled thoroughly, remove the tripe, break the tripe, scrape off the black mucous membrane, tear off the fascia, cut the tripe, scrape off the black membrane. The black membrane of the louver shall be cleaned one layer by one, and finally cleaned with water.

2. 

   Step2:Put the tripe in the stew pot. Put the right amount of the leaves, the anise, the cinnamon, and the dried chilli. Add the right amount of ginger, shallot, shredded tangerine peel, salt and pepper. Fill up the water at one time. Turn the heat to a low heat and simmer for 1.5 hours. After 1.5 hours, take it out and cool it. Cut it into tripe pieces for standby.

3. 

   Step3:Appropriate amount of minced garlic and ginger, appropriate amount of dried chili powder, and then wet with water to remove them for standby. Appropriate amount of prickly ash, and then wet with water to remove them for standby. Appropriate amount of bean paste, pepper section and onion section, and appropriate amount of shredded lettuce. Blanch with water and put them into a bowl.

4. 

   Step4:Heat the pot. Remove the oil and light the pot. Add minced garlic, ginger, pepper, chili powder and Douban sauce. Stir fry the water vapor of pepper, chili powder and Douban sauce on a low heat until the aroma, hemp and spicy taste of pepper, chili powder and Douban sauce are produced. Pour in the Yangfu. Turn the heat to stir the Yangfu to make it fragrant. Pour in the Yangfu soup with the residue left out. Add some pepper and soy sauce. Stew for 5 minutes on a high heat. Open the lid and add Pour in the chicken essence. Pour in the cornflour and water. Pour into the bowl with shredded lettuce. Cover with dried pepper and scallion. Pour a tablespoon of boiling oil.

5. 

   Step5:Finished product drawin