(1) Wash the mutton offal separately, put it into the pot with cold water, add the material A, boil it with strong fire, soak it thoroughly, take it out, wash it with cold water and cut it into filaments.

(2) Add clean water1500g into the pot, bring it to a boil with high fire, add shredded mutton, add cooking wine, bring it to a boil with high fire, and take it out to control the water.

(3) Take another pot, add material B to boil, add mutton offal, remove the floating foam, simmer for 10 minute, add salt and monosodium glutamate to taste, take out the pot and put it on a plate, and sprinkle with coriander segments.

Ingredients: sheep offal 1 serving (sheep heart, sheep supplement, sheep belly, sheep lung, sheep heart tube, sheep intestine, sheep blood) 500g.

Seasoning: material A (20g of onion and ginger slices, cooking wine10g), material B (50g of mutton broth, 3g of star anise, 20g of onion and ginger slices10g), 5g of salt, 5g of monosodium glutamate and 5g of coriander slices, and 0g of cooking wine10g.

Method of making mutton broth: mutton broth is the residual soup filtered out when making hand-grabbed mutton. In some areas, this soup is also boiled and seasoned, and coriander is added to serve.