1. Wash all the raw mutton offal first, then put it in a large pot and blanch it with hot water.
2. There will be a lot of floating foam attached to the mutton offal in boiling water, so it should be washed with cold water.
3. Put the cleaned mutton offal into a large pot, and pour in less than 10 cm of water. Add pepper, ginger and salt and bring to a boil over medium heat.
4. After boiling, turn to medium heat and continue to cook for 35 minutes. Chopsticks can be easily inserted into mutton offal and turn off the fire.
5. After the mutton offal comes out of the pot, it must be washed and soaked in ice water.
6. 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.
7. Put a little linseed oil in the pot, put all the mutton offal in, stir-fry the fragrance and oil with slow fire, which is easy to nourish the liver, so put it in the end.
8. Then add pepper noodles, dried ginger noodles or shredded ginger and stir-fry until fragrant.
9. Add shredded onion and continue to stir-fry garlic slices.
10. At this time, you can cook soy sauce, a spoonful of vinegar and stir-fry together.
1 1. Finally, add Xinjiang Chili noodles, and then simply stir-fry evenly.
12. Add 20g of potato chips, stir fry together, then add clean water without mutton offal and boil.
13. Pour all ingredients and soup into the soup pot and cook for 50-60 minutes on medium heat. The potato chips are crisp and rotten, the mutton offal is cooked and soft, and then seasoned with salt.