First, the practice of Guangxi mutton offal soup
material
(2 persons):
Ingredients: sheep liver 200g, sheep kidney 1 piece, sheep belly 200g, sheep heart 1 piece, mint, perilla and coriander.
Seasoning: 2g salt, rice wine 10g, ginger 10g, galangal 10g, proper amount of starch, 5g soy sauce, 5g oyster sauce and oil 10g.
working methods
1, lamb tripe, wash the surface impurities with flowing water, and then add starch to scrub repeatedly until the odor is reduced.
2. Cut the sheep kidney in half with a knife, remove the white tendon with a knife and cut it into a cross knife.
3 Sheep liver is also sliced, put into a cooking bowl and soaked in water.
4. Wash the lamb belly and cut it into thin strips, and also put it in a cooking bowl to soak in water; Sheep kidneys cut into cross knives are also soaked in clear water; Sheep hearts are also cut and soaked in water, and a little rice wine is added to remove the fishy smell until there is no blood.
5. Ginger and ginger are mashed separately, and mint, perilla and coriander are washed and cut into filaments for later use.
6, the pot is hot, pour the oil, pour the ginger and sand ginger into the pot and stir-fry the fragrance. Both kinds of ginger are slightly browned.
7. Take the sheep liver, heart and kidney out of the water, pour them into the pot, add soy sauce and oyster sauce and stir-fry until they change color.
8. Pour in water or stock, bring to a boil over high heat and cook for about 3 minutes.
9. Then pour it into the lamb belly.
10. Boil again. Skim off the floating foam on the surface with a spoon. Turn to medium heat and cook 10 minutes until the mutton is cooked.
1 1. Finally, add the chopped three shreds, take them out quickly, and season with salt.
Second, the practice of mutton offal soup
material
500g of mutton offal, semi-finished product, a handful of coriander, half onion, a small piece of ginger, chives 1 0 ~15g, 2 pieces of fermented bean curd, 3 spoonfuls of sesame sauce, appropriate amount of salt, garlic1head and appropriate amount of Chili oil.
working methods
1. Cut garlic into powder (it is better if garlic is mashed)
2. put it in clean water without minced garlic for use.
3. Wash onion and cut into sections, slice ginger and cut coriander into 3 ~ 5cm sections.
4. Take out 3 spoonfuls of sesame paste
5. Gradually drop a little water and stir (drop a little water and stir for a while, then drop water and stir)
6. Stir the sesame paste until it does not coagulate and dilute.
7. Add shallots (this is completely based on how much you add) and mix well.
8. Add fermented bean curd and crush it.
9. Stir well.
10. Add half a pot of water to the pot.
1 1.
12. Add mutton offal, simmer for 2 minutes, and turn off the fire for 2~3 minutes.
13. Put out a bowl of mutton offal soup and add 2~3 spoonfuls of sesame paste.
14. Add coriander powder.
15. Pour in a spoonful of garlic juice.
16. Add Chili oil according to personal taste and mix well.
Third, the practice of crock mutton offal
material
Raw materials: mutton offal
Seasoning: onion, ginger, spicy hot pot, seasoning, pepper, cooking wine, sugar, broth a little, right amount.
working methods
1, first wash the bought mutton offal with clear water for several times.
2, put water in the pot, put a little cooking wine, and boil the mutton offal!
3. Put the scalded mutton offal into clean water to wash away the dirty things, and remove the water control net.
4. Heat the oil in the pot. After the oil is hot, stir-fry the pepper, and then take out the fried pepper.
5. Put the ginger slices into the scallion with Chili oil, stir-fry until it is light yellow, and pour in the appropriate amount of hot pot bottom material to stir-fry the red oil.
6. Pour the mutton offal into the pot and stir well.
7. Pour an appropriate amount of broth and add a little sugar (because the bottom of the hot pot is salty enough, you can add no salt, and if you feel it is not tasty enough, add a little salt to taste) to boil, and simmer until the mutton is soft and rotten.
8. After the mutton offal is out of the pot, put it in an enamel jar and sprinkle with chopped green onion.
Fourth, the practice of hot and sour mutton offal soup.
material
Ingredients: sheep liver, sheep blood, sheep head meat, sheep ears and sheep belly.
Ingredients: onion, garlic, coriander, vinegar, salt, sugar, broth essence, pepper.
working methods
1. First, cut the mutton offal.
2. Slice the onion, cut the parsley and chop the garlic.
3. Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence and white sugar, cook for 3 minutes, skim off the floating foam, add sheep blood and cook for 1 minute, and finally add onion, garlic, coriander, vinegar, pepper and sesame oil.
skill
Add more vinegar and pepper to the soup to make it fragrant and appetizing. Sheep blood is easy to cook. Don't overcook it, it will lose its crispness.