Ingredients: 500g lamb tripe, 2g seasoning soy sauce, pepper 1, 60g sesame sauce, 5g leek flower, 5g fermented bean curd (red), 2g white sugar, 2g yellow wine, 3g shallots, parsley 1, and the method of fried tripe in old Beijing 1. Wash the sheep's belly, which is the stomach of sheep. There are a lot of grass residues in it. Be sure to wash it and turn it page by page like a book. If you tear the oil and film first, then wash the grass residue inside, it will all stick to the outer layer, so it is difficult to wash it again, so the order should be correct. 3. Mix the sesame paste evenly, pour a proper amount of sesame paste into the bowl and pour it together with the water with pickled peppers. Pour it bit by bit, not all at once. 4. Add a little sugar, yellow wine and soy sauce, and then stir well. 5. Finally, add chives and red sufu. 6. Cut the lamb belly into strips with a width of 1cm. When cutting, cut along the grain, not along the grain, it will become fragments. 7. Put water in the pot, put some onions and peppers to remove the fishy smell when cooking, and bring to a boil. 8. Put the lamb belly in the strainer and scald it with boiling water. Let the fire continue to burn.