The first point is drowning. The soup flavor of mutton offal is still relatively heavy, which should be the most spicy part of mutton, so when we want to make mutton offal soup, we must first blanch the mutton offal. Blanching water is to remove the fishy smell of blood and mutton offal, so that the soup will be more delicious, and the mutton taste will be much less, which is more suitable for the taste of the public. The method of blanching water is also very simple, just boil a pot of water, then add onion, ginger and garlic, add cooking wine, put the mutton offal in the pot and start cooking, and then take it out.
Second, add the original soup. In order to make a good mutton chop soup, it is not enough to cook it with chop suey, but to add some original soup. The original soup is mainly stewed with mutton and sheep bones, because mutton and sheep bones themselves are more delicious. If the soup stewed with them is cooked with mutton offal, it will make the mutton offal soup more delicious. Therefore, it is necessary to add some mutton bone soup when stewing mutton offal soup, so that the umami taste can be upgraded to a higher level.
Third, add coriander and minced garlic. When mutton offal soup is stewed, if you just drink soup, you will still feel a little smelly. At this time, we will add two kinds of seasoning ingredients, minced garlic and minced coriander. They can improve the freshness of mutton offal soup, and also cover up the fishy smell of mutton offal soup itself, which will make the whole soup taste very fragrant. And the green mutton offal soup with milky white looks appetizing.
In a word, as long as you remember the above points, you can make delicious mutton offal soup.