1. Rinse the daylily with warm water and set aside.
2. Garlic yellow, coriander, ginger shreds, millet pepper shreds (can be replaced with carrot shreds).
3. Cooked sheep tripe shreds.
4. Shred the bamboo shoots.
5. Shred the watery black fungus.
6. Water starch is appropriate.
7. Coriander, garlic, yellow ginger, millet and pepper shreds in the container, adjust the appropriate amount of salt, black pepper, chicken essence, sesame oil, and vinegar to make a sauce for later use.
8. Bring an appropriate amount of water to a boil, and remove the bamboo shoots.
9. Pour some cooking wine in the water, and remove the belly silk from the water for later use.
10. Put an appropriate amount of water in the pot, add the soaked daylily, and bring to a boil.
11. Put the belly shreds, bamboo shoots, and fungus shreds in and boil.
12. Water starch hook in. It cannot be too thin or too thick. The water starch I hooked in was a bit thin, and I hooked it in with a proper amount.
13. Turn off the heat. (It can't be boiled very well, it will produce too much fine foam, which will affect the color of the soup.) Pour in the prepared sauce.
14. Stir well and serve.
15. Finished product.
16. Finished product.
17. Finished product.
Tips:You need more black pepper, enough vinegar, sour and spicy enough to be enjoyable. Tripe can be selected from tripe, pork belly, or lamb belly.
