Lamb's stomachGenerally, it has four parts. A small cut is needed on each stomach sac to be turned inside out. It should be washed with salt, soda ash, vinegar, and other substances repeatedly to remove mucus.VinegarThen, it needs to be thoroughly cleaned with clear water until clean.Before cooking, it can be blanched in boiling water withSichuan pepper.However, this is also a skillful task that requires methods and techniques.

In summary, the following four steps are involved:

1 Soak in warm water withwhite vinegarfor a few minutes before washing.

2 Rinse with clear water first, then soak in oil and salt solution (slightly more oil) for about ten minutes. Use hands to repeatedly rub until all the dirt is cleaned out, rinse thoroughly with clean water again.

3 Then wash repeatedly with salt and vinegar until there is no unpleasant smell, which is crucial for removing the odor.

4 This step is critical; bring a large amount of water to a boil. Put the lamb's stomach in the boiling pot and quickly cook it without overcooking.This is where skill comes into play; otherwise, you won't be able to remove the black membrane.

5 If done just right, simply peel off the black membrane with your hands.

Alternatively, you can use potato starch for repeated rubbing until all dirt is cleaned. Rinse and cook withred dates, jujubes,，goji berries, bamboo shoots, etc.