Mutton offal means sheep entering the water. Wash, cook and chop sheep head, sheep hoof, sheep heart, sheep intestines, sheep lungs and sheep blood. Add onion, garlic, pepper and other seasonings, put in a pot, put a piece of sheep tail oil, and add fine powder strips. After cooking, take them out and put them in a bowl, red and white, steaming, oily but not greasy.
Braised mutton offal
Ingredients: lamb tripe, lamb intestines, etc. It's two kilograms in all.
Ingredients: radish 1 kg, bean paste, ginger.
Practice: Cut the lamb belly and intestines into pieces, stir-fry with wine to remove fishy smell, add ingredients, and simmer gently.
Method for making mutton offal of Flammulina velutipes in casserole
Sichuan cuisine menu
Main mutton
Practice cooking
Wei Xing spicy
Cai Cheng hotpot
raw material
Cooked lamb tripe150g, cooked sheep lung150g, cooked sheep liver100g, cooked sheep head100g, and fresh Flammulina velutipes100g.
condiment
3g of salt, 5g of monosodium glutamate, 5g of chicken essence, 0g of red bean paste10g, 4 bags of Sichuan Dahongpao hotpot seasoning1,50g of peanut oil, 2g of coriander, 5g of dried pepper, 20g of fermented soybean, 5g of onion ginger and 500g of mutton bone soup.
prepare
1, sheep belly, sheep liver, sheep lung and sheep head were cut into 0.3 cm thick slices respectively. Wash Flammulina velutipes.
2. Heat the base oil in the pot to 40% heat, and add watercress, dried red pepper and onion.