2. Put the cleaned mutton offal into a large pot, and pour in less than 10 cm of clean water. Add pepper, fresh ginger and salt and bring to a boil over medium heat; After boiling, turn to medium heat, continue to cook for 35 minutes, and turn off the heat when chopsticks can be easily inserted into mutton offal; After the mutton offal is out of the pot, it must be washed and soaked in ice water.
3. Cut the belly of lamb into 4-5cm silk, cut the intestine of lamb into sections, and cut the heart, liver and lung into small pieces for later use; Put a little sesame 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 at the end; Then add pepper noodles, dried ginger noodles or shredded ginger and saute until fragrant.
4. Add shredded onion and continue to stir-fry garlic slices; At this time, you can put soy sauce to cook, a spoonful of vinegar, and stir-fry together. Add a little vinegar and the whole fragrance will be different; Finally, add Xinjiang Chili noodles, and then simply stir fry evenly.
5. Add 20 grams of potato chips and stir fry together, then add clean water without sheep offal and cook until boiling; Pour all the 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 seasoned with salt.
6. Mutton soup dishes from grassland are meticulous everywhere. Hot mutton offal for the first time, and pepper for the second time. Ginger slices are boiled until soft, and soaking in ice water will make mutton offal tougher and thicker. It is very pleasing to add a spoonful of vinegar and Chili noodles when frying. On the one hand, the fishy smell is completely eliminated, on the other hand, it caters to the taste of the public, and the finished product is fresh, fragrant and rich, and the taste is more mellow.
7. It is very popular in Inner Mongolia, northern Shaanxi and Shanxi. A chop suey soup is made of amniotic fluid, which originally belongs to halal food and has original flavor. You can also add some Xinjiang Chili noodles to make spicy chop suey soup. White radish is added to the improved Sichuan cuisine, and the umami taste of chop suey is integrated with radish, and it is very spicy and appetizing when boiled with bean paste.
8. Chinese medicine pays great attention to the principle of "nourishing viscera with viscera". The thick soup made from mutton tripe, intestine, heart, liver and lung is rich in organic active substances, vitamins, organophosphorus, calcium and trace elements, and its nourishing effect is absolutely no less than mutton soup.
Authentic mutton offal soup, pay attention to the afternoon before, all the haggis will be more delicious if they are soaked in the bottom soup for one night and heated the next day. When eating grassland mutton offal soup, you should take the cooked mutton and offal out of the soup pot and put them in a bowl, put the mutton soup on it, add some minced garlic and spicy oil, and eat it with the sesame seed cake.