2. Put the cleaned mutton offal into a large pot, pour the clear water less than mutton offal 10 cm, add pepper, fresh ginger and salt, and boil over medium heat; After boiling, turn to medium heat, continue to cook for 35 minutes, and turn off the heat when chopsticks can be easily inserted into mutton offal; After the mutton offal comes out of the pot, it must be washed away and soaked in ice water.
3. Cut the lamb belly into 4-5cm shreds, cut the lamb intestines into sections, and cut the heart, liver and lungs into small pieces for later use; Put a little sesame oil in the pot, put all the mutton offal in, stir-fry the fragrance and oil with slow fire, and nourish the liver easily, so put it last; Then add pepper noodles, dried ginger noodles or shredded ginger to stir-fry until fragrant.
4. Add shredded onion and continue to stir fry garlic slices; At this time, you can cook in soy sauce, a spoonful of vinegar, and stir-fry the fragrance together. Add a little vinegar and the whole fragrance will be different; Finally, add Xinjiang Chili noodles, and then simply stir fry evenly.
5. Add 20 grams of potato chips and stir fry together, then add clear water without mutton offal and cook until boiling; Pour all the ingredients and soup into the soup pot, and cook for 50-60 minutes with medium fire. When the potato chips are crisp and rotten, the mutton offal is cooked and soft, add salt and season.
6. The mutton offal soup dishes from the grassland are meticulous everywhere. The mutton offal is scalded for the first time, and the pepper is added for the second time. The ginger slices are cooked until they are soft, and soaking in ice water will make the mutton offal more tough and thick. When frying, adding a spoonful of vinegar and Chili noodles are all very pleasing practices. On the one hand, it completely eliminates the fishy smell, on the other hand, it caters to the public's taste, and the finished product is fresh, spicy and rich, and the taste is more mellow.
7. It is very popular in Inner Mongolia, northern Shaanxi and Shanxi. A chop suey soup is made from sheep's water, which originally belongs to halal food and has original flavor. It can also be made into spicy chop suey soup by adding some Xinjiang Chili noodles. In the improved Sichuan cuisine, white radish is added, and the umami flavor of chop suey is integrated with radish, and bean paste is added for boiling, which is very spicy and appetizing.
8. Traditional Chinese medicine pays great attention to the principle of "nourishing the viscera with the viscera". The thick soup made from sheep tripe, sheep intestine, sheep heart, sheep liver and sheep lung is rich in a variety of organic active substances, vitamins, organic phosphorus, calcium and trace elements, and its nourishing effect is absolutely no less than mutton soup.
Authentic mutton offal soup, pay attention to the afternoon before, all mutton offal will be more delicious if soaked in the bottom soup for one night, and then heated the next day. When eating the grassland mutton offal soup, it is necessary to take the cooked mutton and mutton offal from the soup pot and put them into a bowl, put the mutton soup on it, add some minced garlic and spicy oil, and eat them together with sesame seed cakes.