Ingredients: 300g black carp tripe, butter, soy, distiller's spirit, white sugar, refined salt, gourmet powder, scallion pieces, ginger shreds, pure chicken broth, watered starch, oil

Recipe:

1. Wash the black carp tripe and knife into four adjoining pieces in the shape of a Buddha's hand (the four should be connected).
2. Make oil cross the heated wok and remove. Put in refined oil. Sauté scallion pieces till fragrant. Put in black carp tripe. Add spirit and stew for 2-3 minutes with the wok covered. Then put in ginger shreds, soy, sugar and pure chicken broth. After it boils, braise for 4 minutes over a weak fire.
3. After the black carp tripe is done, have a strong fire. Add gourmet powder. When the gravy thickens, make a paste with watered starch (at the same time, shake the wok slightly). Pour on some done oil. Place in a serving dish and serve.