Ingredients: pork tripe 300g, lotus seed 100g, 2 cups of cooking wine, 2 slices of ginger, salt, chicken essence and chopped green onion.

Practice: Wash the pork belly, blanch it with boiling water and cut it into small pieces two fingers wide. Put pork tripe, lotus seeds and ginger slices into a pot and add water. After the soup is boiled, add 2 cups of cooking wine, and continue to stew with low fire instead of high fire (if a stew pot is used, after low fire 10 minutes, put the inner pot into the outer pot cover for stewing). 1 hour or so, after the pork belly is cooked, add salt and chicken essence and sprinkle with chopped green onion.

2, Euryale ferox pork belly soup.

Ingredients: pork tripe 1, Euryale ferox 30g, lotus seed 30g, jujube 10.

Practice: Turn the pork belly over and wash it, put it in the pot, add appropriate amount of water, take it out after boiling, take it out and drain it, and scrape it gently with a knife. Wash Euryale Euryales and Jujube (remove the core), soak lotus seeds (remove the core) in clear water 1 hour, pick them up and put them in the pig's belly. Put the pork belly into the pot, add appropriate amount of water, boil it with strong fire, and stew it for 2 hours to taste.

3. Chamomile pork tripe soup.

Ingredients: pork tripe 1, chamomile 1, astragalus membranaceus 1, several slices of ginger, appropriate seasoning, 750g of soup.

Practice: first scrape off the dirty things on the pork belly, then turn it over from the inside out, put your hand into your stomach, and dry and heat it in a wok. After reaching a certain degree of heat, put the pork belly directly into the pot and knead it. Don't miss every part, or knead it twice with flour and salad oil. After that, put it in boiling water soup for 3 minutes, scoop it up and soak it in cold water, remove the white film and cut it into large pieces. Put all the ingredients and belly slices into the pot, add the soup to boil, and simmer for about 1 to 1.5 hours.