1, raw materials: the raw materials of mutton offal are mutton offal and authentic northern Shaanxi vermicelli. The soup is very fragrant. It's a strong sheep bone soup. The main ingredients are sheep head, sheep belly, sheep blood and sheep bone soup, and the auxiliary materials are vermicelli, celery and coriander. A layer of oil is pungent and blushing, and the knives of slices, strips, silk and diced are exquisite and delicate, with good color, fragrance, taste and shape. Spicy but not explosive, hemp but not astringent, sweating after eating, refreshing.

2, the production method is: use sheep's viscera, head and hoof meat, carefully wash, blanch with boiling water, remove and cut into silk. Add the fried chop suey into the original soup, and add onion, ginger, minced garlic, spicy red oil, monosodium glutamate and coriander to make stewed chop suey. The red one is Chili oil, the green one is chopped green onion coriander, and the milky white soup is below the oil color. Take a sip of fresh soup and eat fried chop suey, which is not greasy and mellow.