Raw materials:

Heart of sheep, liver of sheep, lung of sheep, onion, ginger, aniseed, prickly ash, prickly ash, cinnamon, dried pepper, salt, white wine, fermented soybean, chicken essence, sesame sauce, sesame salt, vinegar, garlic, Chili oil, chopped pepper, chopped green onion, pepper powder and ginger powder.

Exercise:

1 First, wash the mutton offal repeatedly and soak it in cold water for several hours, during which time, change the water to filter out the blood and impurities in the mutton offal. Step 2, soak the mutton offal in water with proper amount of salt and liquor, and the amount of water should not be too much, as long as it is not mixed with the mutton offal. The amount of salt and wine can be more, and the soaking time is about 1 hour. This is done to filter out impurities, but also to remove fishy smell and odor;

2. Rinse the soaked mutton offal with clear water again, put it on a pot of cold water and boil it over low heat. After the pot is boiled, all the blood foam floating on the surface of the pot must be scooped out and dumped. At this time, the mutton offal has changed color. Don't have a big fire, and keep scooping up floating blood foam after boiling;

3. After the blood foam is scooped out, add warm water, then add onion, ginger, aniseed, pepper, pepper, cinnamon and dried Chili, and boil over low heat;

4. Mix the cold sauce. Mix a little salt, lobster sauce, chicken essence, sesame sauce, sesame salt, vinegar, garlic foam, Chili oil, chopped pepper foam, chopped green onion, pepper powder and ginger powder and mix well. You can not put sesame salt, the amount of vinegar should be slightly larger, the garlic foam is better, and the chopped pepper is slightly less;

5. Bring the mutton offal to a boil at low heat 1: 30, and you can go out. There is no need to cook soup. Mutton is cold;

6. Slice the mutton offal. In the picture, the top is the sheep heart, the left is the sheep liver, and the right is the sheep lung. Mix the chopped mutton offal with the prepared juice.