For these sheep viscera, the first thing is to clean them up. If you don't clean it, no matter how you cook it, it will taste. Let's take a look at the cleaning of sheep lungs. Find the trachea of the sheep's lung first, and then flush it with the faucet. You will see that the washed water is bloody until the washed water is clear and the sheep lungs are clean. Then deal with the sheep's heart. If it looks like a sheep's heart, all the white tendons on it can be removed. As for sheep liver, it can be washed directly with warm water without much bleeding.

After cleaning, it is followed by the key treatment to remove odor. First, put the heart, liver and lungs of the sheep directly into the pot and cook for 10 minute, then take it out, pour out the water, add clean water, cut two white radishes (or orange peels) and cook them with the heart, liver and lungs of the sheep. After the lungs are cooked, the sheep heart, sheep lung and sheep liver are taken out and sliced. At this time, their fishy smell has been removed.

After the heart, liver and lungs of sheep are deodorized, the next step is cooking. At this time, it is necessary to add some ingredients according to personal taste and cook them into delicious food. However, it is generally not allowed to add some household spices such as garlic, scallion, star anise, ginger, pepper, cooking wine, pepper, dried tangerine peel, coriander and so on.