Exclusive Hot and Sour Tripe Soup

Soak the daylily in warm water until rehydrated, then wash and set aside.

Garlic chives, cilantro, shredded ginger, shredded chili peppers (can be replaced with shredded carrots).

Cooked shredded sheep tripe.

Cut the bamboo shoots into thin strips.

Soak the black fungus in water and shred it.

An appropriate amount of starch slurry.

Cilantro, garlic sprout, shredded ginger, shredded millet peppers, and an appropriate amount of salt, black pepper, chicken essence, sesame oil, and aged vinegar in a container are mixed into a sauce and set aside.

Bring an appropriate amount of water to a boil in a pot, briefly blanch the shredded bamboo shoots, and then remove them.

Pour some cooking wine into the water, and briefly blanch the shredded pork belly in the water, then remove and set aside.

Add an appropriate amount of water to the pot, put in the soaked daylilies, and bring to a boil.

Add shredded pork belly, shredded bamboo shoots, and shredded wood ear mushrooms, and bring to a boil.

Add the cornstarch slurry. It shouldn't be too thin or too thick. The slurry I added was a bit thin, so I mixed in an appropriate amount more.

Bring to a boil and then turn off the heat. (Do not overcook, as it will produce too many tiny bubbles and affect the color of the soup.) Pour in the prepared sauce.

Stir evenly and it's done.

Finished product.

Finished product.

Finished product.