One of the practices of mutton soup in Inner Mongolia: wash the mutton offal. Pay special attention to the cleanliness of lungs, intestines, abdomen and liver. (Mutton and sheep bones) It is essential that the sheep bones are broken. Sheep hoofs can also be put in after washing. Slap the sheep bones with the bottom of the iron pot, then the meat, viscera and hooves. Add Zanthoxylum bungeanum, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Fructus Tsaoko, Flos Caryophylli and Cortex Cinnamomi Japonici, and stew in a pot. Be sure to put more water in the pot and cook it over high fire. After an hour, the soup will turn yellow and gray. Take out the meat and sundries, cool and slice for later use. Bones, sheep's hoofs and soup had better be boiled for a while, and it is best when they turn white. When eating, prepare cumin powder, coriander, monosodium glutamate, pepper, Chili oil, chopped green onion and some instant-boiled mutton materials. Personally, I like the ingredients on it. Mutton offal soup, also called mutton offal, is a halal food. Chopsticks refer to the head, heart, lungs, intestines, stomach and hooves of cooked sheep, and chop suey soup is chop suey soup. It is made of mutton, water, etc. Cut into shreds to make soup, which can keep out the cold and has a little spicy taste. Very popular in Inner Mongolia. Mutton offal soup can not only keep fit, resist ridicule, but also keep out the cold. Chopped soup is fragrant, not greasy and nourishing.
Authentic mutton offal soup, pay attention to the soup the afternoon before, all the haggis are soaked in the bottom soup for one night, heated the next day and sold to the guests. When eating, chop the mutton and mutton offal cooked in the soup pot and put them into a bowl, then fill the mutton soup with minced garlic and spicy oil and eat them with sesame seeds.
Coupled with the unique processing technology, it has formed a national cuisine with meat, medicine, sauce and oil.