1. Half a catty of mutton offal (including sheep liver, sheep blood, sheep intestines, sheep belly, etc.). ) is washed, flows in hot water and is rinsed with cold water.

2. Change the pot with fresh water, and put the mutton offal into the fire and boil it again.

Step 3 Drain floating foam

4. No bubbles, Tang Qing.

5. Add two slices of ginger, half a onion and a spoonful of cooking wine, and simmer for an hour.

6. The longer you cook, the whiter and thicker the soup will be, and the taste will really come out.