Ingredients: mutton offal 1 kg, sheep scorpion 2 kg, boiled water about 2 liters.

Seasoning: 5 or 6 slices of ginger and about 3 cloves of garlic.

Pretreatment:

1. Bleaching blood-If you buy raw mutton offal and scorpions, you need to rinse them with clean water for 5 or 6 times, preferably for more than 3 hours, to remove blood.

2, drowning-sheep offal and scorpions that have lost blood need drowning, boiling water or cold water can drown, and then enter the next step.

Exercise:

1, use a wok and a hot pot to cool the oil, heat it to 70%, saute the ginger and garlic until fragrant, and add the mutton offal to saute until fragrant.

2. Add boiling water and boil again. At this time, the soup will turn white. Transfer to a casserole, which can be a cast iron pot or an enamel pot. If not, use a rice cooker. After boiling over medium heat, turn to low heat and simmer for more than 40 minutes.

There will be a lot of froth when the pot is cooked for the first time. Stop it.

When the foam is ready, turn to the saucepan.

It is the first time to cook with a rice cooker, and the effect is quite good. The soup is not as white as an enamel pot, and the light is not good, which is a bit fuzzy. Never mind these details.

Second enamel pot

It is not recommended to use a pressure cooker. Mutton offal and scorpions will soon become soft, but the taste of mutton soup is not stewed, so it is better to simmer it slowly.

After about 40 minutes, try opening the lid. If only it were soft. At this time, the soup should be white. If it is bought and packaged, add it at this time and stew for 10 minutes.

After the soup is stewed, put salt and chopped green onion in the bowl, and then eat mutton offal. Dip in water if you like. You can eat it directly if you don't like it.