How to make water chestnut belly soup

In today's world where cancer is rampant, have you ever felt scared? Why is cancer, a terrible disease, getting closer and closer to humans? Dietary factors play a decisive role. Therefore, to stay away from cancer, the first thing to do is to eat healthily. The first step to healthy eating is to make it yourself at home. Next, let me introduce you to the recipe of Water Chestnut Tripe Soup.

1. Prepare the ingredients. Rub the pig stomach repeatedly on both sides with oil until the mucus is removed and there is no fishy smell.

2.1 Rinse the processed pig stomach again, cut it into strips and cubes, put it into a pot with water and minced ginger and cook it, then remove it and drain the water for later use

3.2 Put water in the pot, add ginger and peppercorns, and put the cleaned pig's stomach in; after the water boils twice, pour in 1 spoon of cooking wine and continue to cook over high heat for 3-5 minutes, then take out the pig's stomach and do a secondary treatment: tear off the membrane of the navel while it is still hot, then turn it over and scrape off the fat particles

4. Heat the wok and add oil, stir-fry the pork belly strips, add appropriate amount of boiling water (or broth), cover and simmer until the strips are cooked and soft and the soup is thick.

5. Wash the water chestnuts, peel and cut into pieces. Soak the dried black fungus, pick and clean it for later use. Chop the green onions.

6. Put the washed and peeled water chestnuts and black fungus into the pot and continue to simmer for about 10 minutes. Add salt to taste, add a little pepper, sprinkle with chopped green onions and serve.

This concludes the introduction to the recipe of water chestnut belly soup. I believe that after you have a deeper understanding, you will already have your own ideas in your mind. Then all you need to do next is get into the kitchen and make it a reality. The moment when dreams become reality, it will be star-studded.