Ingredients: 560g mutton, 3 lamb chops, sheep blood 1 slice, angelica dahurica 1 slice, ginger 1 slice, onion 1 slice, coriander 1 slice, pepper 1 spoon, salt/.

Production method:

1. Prepare the ingredients used. I used mutton, lamb chops and sheep blood. You can also put some mutton offal. The less seasoning, the better.

2. soak the mutton and lamb chops for a while, soak the blood and wash the dirty things several times.

3. Chop the lamb chops into small pieces with a bone breaker, and cut the mutton into pieces and put them on a plate for later use.

4. Pat the ginger flat with the back of a knife, put the cut mutton and sheep into the pot, add water to the mutton, and cook it until it boils. Without a pot cover, the fishy smell of mutton can be dispelled.

5. After the water is boiled, continue to cook for seven or eight minutes, boil out the blood foam of mutton and lamb chops, turn off the fire and take it out.

6. Wash mutton and lamb chops with hot water again, wash away all blood foam and drain water.

7. Put the washed mutton and sheep into the pot, put the ginger slices, onion knots and angelica dahurica into the pot together, and add enough water. The amount of water can be more than twice that of mutton, and it will evaporate when cooked.

8. After the fire is boiled, continue to cook for 40 minutes. The casserole should always be open, not covered, and the mutton soup should always be cooked. After the impact, the soup was thick and white, with no fishy smell.

9. Cut sheep blood into small pieces and soak them in cold water for later use.

10. After the fire boils for 40 minutes, turn to low heat and cover, and stew for another 20 minutes.

1 1, open the lid, put the washed sheep blood into the pot, cover it with 10 minute, and turn off the fire.

12, add salt and pepper, stir well and taste, wash coriander and cut into sections.

13, put the mutton soup into the soup bowl, add the coriander leaves and mix well, then enjoy the delicious food.