How to stew winter melon and sheep blood soup so that children who don't like mutton can eat a big bowl? I bought a small wax gourd, which is used to make soup for dinner these days. Winter melon is really easy to make. It's been tested several times. Finally, white gourd sheep blood soup and white gourd shrimp skin soup are included in the list of two kinds of soup that must be eaten every week. Sheep blood, I want to buy it at the mutton restaurant outside our community. The two families that kill live sheep are more likely to come out, or their sheep blood is softer. The taste of sheep blood is not equal to mutton, it has no fishy smell, and it can be perfectly blended with wax gourd. Even I, who don't eat mutton, can eat a big bowl.

Peel the wax gourd to remove the color of sheep's blood and re-boil the soup. I like to put more coriander and white pepper. I like to put more parsley and white pepper, which is authentic and powerful in the real sense. The making process of iron pot stew;

The first step is to prepare food in advance, add wax gourd slices and stir fry. Stir-fry until the winter skin slices become transparent. The smell of blood is not equal to mutton, it has no smell at all, and it can be perfectly blended with wax gourd, sheep blood, garlic, onion and coriander. Peel the wax gourd to remove the color of sheep blood, and then cook the soup. I like to add more parsley and white pepper, so that the authentic ones can quickly turn off the heat and fry until the skin becomes transparent in winter. Prepare food in advance, add salt to taste, add coriander to refresh, and cut into three or four centimeters. Heat oil in a pan, add onion, ginger and garlic and stir-fry until fragrant.

Step 2, add the wax gourd slices and stir fry. Stir-fry until the winter skin slices become transparent. Prepare food in advance, add appropriate amount of wax gourd, sheep blood, garlic, onion and coriander to boil. After boiling, stew for a few minutes until you like it, and add sheep blood. The sheep's blood faded and the soup was boiled again. I like to put more parsley and white pepper, so the real authenticity will soon be closed. The smell of blood is not equal to mutton, it has no smell, and it can be perfectly integrated with the soup of melon and shrimp skin. I have to drink soup twice a week. Add salt to taste, add coriander to refresh, and add monosodium glutamate. Add a little sesame oil. Add white pepper to taste and serve.