2. Slice ginger, cut onion and red pepper for later use.
3. Bring the mutton offal to a boil with water, turn to low heat, skim off the floating foam, add onion, ginger and pepper, and add a spoonful of cooking wine.
4, simmer for an hour, the longer the simmering time, the whiter and thicker the soup, and the taste really comes out.
5. Finally, add chopped green onion, coriander, salt, chicken essence, rice vinegar, pepper, etc. According to personal preference, another bowl of delicious soup will be fine.
Materials prepared:
300g of white radish, 50g of sheep liver100g, 80g of sheep heart, 50g of sheep belly, 50g of sheep bone120g, 50g of sheep lung, 2g of salt15g, 2g of monosodium glutamate, 20g of cooking wine, 0g of ginger15g, and 10g of onion.
Production skills:
1, raw materials should be fresh and blood should be purified.
2, raw materials and pots should be washed clean, otherwise the soup color difference.
3, the raw materials should be cooked until soft, and the soup should be filtered once, otherwise the soup is poor.