The ingredients are as follows: 500g of mutton offal, 2g of salt, half onion, ginger 1 small piece, garlic 1 head, coriander 1 small handful, pickled chives 15g, 2 pieces of fermented bean curd, 3 tablespoons of sesame paste and 2 tablespoons of Chili oil.

The specific method is as follows: chop garlic, put it in clear water for later use, wash onion and cut into sections, slice ginger, cut coriander into 3-5cm sections, and put sesame sauce, chives and fermented bean curd into sesame sauce for later use. Take out 3 tablespoons of sesame paste, drop a little water one by one, and stir until the sesame paste does not coagulate or dilute. Add leek flowers and mix well, then add sufu and crush and mix well. Then add half a pot of water to the pot, add onion and ginger slices and bring to a boil. Add mutton offal, simmer for 2 minutes, turn to low heat for 2-3 minutes, turn off the fire, take out a bowl of mutton offal soup, add 2-3 spoonfuls of sesame paste, add coriander powder, pour in 1 spoonful of garlic juice, add salt to taste, and add Chili oil according to personal taste.

Practice 2: stewed mutton offal with white radish

The ingredients are as follows: mutton offal 1000g, radish 500g, salt 1 tsp, coriander 1, ginger 1, 3 cloves of garlic, 2 tablespoons of cooking wine, bean paste 1 tsp and 5 peppers.

The specific method is as follows: chop the mutton offal, blanch it, peel the white radish, cut it into hob blocks, then put it into a casserole, then pour the blanched mutton offal into the pot, add 1 teaspoon salt, and add ginger slices. Add 3 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of bean paste. If you like spicy food, you can throw five morning peppers, stir them evenly with chopsticks, add clean water without ingredients, bring to a boil over high heat, turn to medium heat for half an hour, and garnish with coriander after taking out the pot!

Practice 3: vermicelli mutton offal soup

The ingredients are as follows: 260 grams of mutton offal, vermicelli 1 stick, 3 celery, 5 grams of ginger, 20 ml of cooking oil and sesame oil 1 spoon.

The specific method is as follows: soak vermicelli in cold water, wash celery and cut into powder ginger, pour cooking oil into the pot, put mutton offal into Jiang Mo wok, stir-fry for 1 min, add appropriate amount of water, add seasoning powder, add tomato sauce, cook for about 2 minutes, then add vermicelli, stir, let vermicelli completely immerse in the soup, cook for about 3 minutes, and then add celery powder.

Practice 4: Seasoning mutton offal

The ingredients are as follows: mutton offal 1000g, salt 1 teaspoon, monosodium glutamate 2g, onion 1, ginger 1, star anise 3, pepper 1, shrimp oil 50g, sesame paste 100g and coriander 20g.

The specific method is as follows: blanch mutton offal in a pot, take it out for later use, change the water in the pot to boil, add mutton offal, onion segments, ginger slices, pepper, aniseed and salt, simmer for more than two hours until it is soft and rotten, take it out, take out the original soup for later use, set the soup pot on fire, add 500 grams of the original soup, then add the cut main ingredients, boil, and remove it.