Sihai network

Lotus seed tripe slice soup is a nourishing soup for clearing away heat and fire, calming nerves and

1. Rub the pork tripe with vegetable oil repeatedly on both sides until the mucus is removed and there is no fishy smell

2. Put 4 pieces of ginger and green onion in the pot, sprinkle with Chinese prickly ash, put the cleaned pork tripe into the pot, boil the water for two times, pour in cooking wine, and cook over high fire for 3-5 minutes, then remove the pork tripe

3. Cool the pork tripe slightly and then conduct the secondary treatment: tear off the umbilical membrane while it is hot, and then turn it over to scrape the fat particles. The treated pork tripe is washed again and cut into strips for use

4. Pour enough water into the casserole at one time, add 4 pieces of ginger, put the tripe into the pot, boil it over high heat, skim off the floating foam after boiling, turn to medium and low heat, cover and cook for about 30 minutes

5. Wash the lotus seeds and put them into the pot. Mix the ingredients in the pot and simmer for about 1 hour until the tripe is soft and the lotus rice flour is glutinous

6. Put the Chiba bean curd slices into the pot, turn to high heat and bring to a boil. Continue to boil for about 10 minutes. Add salt and a little pepper, mix well, sprinkle with chopped green onion and stir slightly