2. Put the cleaned mutton offal into a large pot, and the poured clean water does not exceed mutton offal 10 cm, add pepper, fresh ginger and salt, and boil over medium heat; After boiling, turn to medium heat, continue to cook for 35 minutes, and turn off the heat when chopsticks can be easily inserted into mutton offal; After the mutton offal comes out of the pot, it must be washed away and soaked in ice water.
3. Cut the lamb belly into 4-5 cm silk, cut the lamb intestine into sections, and cut the heart, liver and lungs into small pieces for later use; Put a little sesame oil in the pot, put all the mutton offal in, stir-fry the fragrance and oil with slow fire, and nourish the liver easily, so put it last; Then add pepper noodles, dried ginger noodles or shredded ginger to stir-fry until fragrant.
4. Add shredded onion and continue to stir fry garlic slices; At this time, you can cook in soy sauce, a spoonful of vinegar, and stir-fry the fragrance together. Add a little vinegar and the whole fragrance will be different; Finally, add Xinjiang Chili noodles, and then simply stir fry evenly.
5, add 20 grams of potato chips and stir fry together, then add water without mutton offal and cook until boiling; Pour all the ingredients and soup into the soup pot, and cook for 50-60 minutes with medium fire. When the potato chips are crisp and rotten, the mutton offal is cooked and soft, add salt and season.
6. The mutton offal soup dishes from the grassland are meticulous everywhere. The mutton offal is scalded for the first time to remove the smell of blood, while the pepper is added for the second time. The ginger slices are cooked until they are soft, and soaking in ice water will make the mutton offal more tough and thick.
When frying, adding a spoonful of vinegar and Chili noodles are all very pleasing practices. On the one hand, it completely eliminates the fishy smell, on the other hand, it caters to the public's taste, and the finished product is fresh, spicy and rich, and the taste is more mellow.
7. It is very popular in Inner Mongolia, northern Shaanxi and Shanxi. A chop suey soup is made from sheep's water, which originally belongs to halal food and has original flavor. It can also be made into spicy chop suey soup by adding some Xinjiang Chili noodles. In the improved Sichuan cuisine, white radish is added, and the umami flavor of chop suey is integrated with radish, and bean paste is added for boiling, which is very spicy and appetizing.
8. In TCM nutrition, the principle of "nourishing the viscera with viscera" is emphasized. The thick soup made from mutton tripe, intestine, heart, liver and lung is rich in a variety of organic active substances, vitamins, organic phosphorus, calcium and trace elements, and its nourishing effect is absolutely no less than mutton soup.
Authentic mutton offal soup, pay attention to the afternoon before, all mutton offal will be more delicious if soaked in the bottom soup for one night, and then heated the next day. When eating the grassland mutton offal soup, it is necessary to take the cooked mutton and mutton offal from the soup pot and put them into a bowl, put the mutton soup on it, add some minced garlic and spicy oil, and eat them together with sesame seed cakes.
9. Don't underestimate this bowl of mutton offal. As the saying goes, mutton is a treasure. Eating mutton in winter is not only appetizing and invigorating the spleen, but also benefiting the kidney and tonifying the deficiency, and it is also very effective in keeping out the cold.
Mutton tripe has the effects of invigorating spleen and deficiency, invigorating qi and stomach, strengthening exterior and stopping sweating; It can be used to treat wasting and losing weight, night sweats, frequent urination, etc.
Sheep liver has always been a treasure, in which iron content is extremely rich. At the same time, high content of VA is of great help to patients with blood deficiency such as night blindness, xerophthalmia, dim eyes or sallow complexion, postpartum anemia of women and weakness of children.
Sheep heart has the function of nourishing heart and blood, and can treat palpitation, insomnia, shortness of breath, fatigue and diaphragmatic pain.
Sheep lung is rich in nutrients such as protein, iron and selenium, which can tonify lung qi, promote diuresis and promote water circulation. It can be used for adjuvant treatment of lung flaccidity, cough, thirst quenching, dysuria or frequent urination.