A black and white, eat a meat, a noodle cool, put together is also a pasta and meat with the appropriate match, the earliest by the western Inner Mongolia passed over the sheep plate sausage, the look seems to be a little primitive, but the taste is absolutely mellow, the Horqin region in the rapid generalization of the Mongolian food has become one of the indispensable dietary representatives.

Raw materials: 100 grams of sheep fat intestines, sheep intestines, 500 grams of sheep's blood, 400 grams of sheep's belly (belly part), 50 grams of sheep's belly, sheep's lungs, 200 grams of buckwheat noodles.

Seasoning Cooked lard, minced green onion and ginger, 20 grams each of salt, minced garlic, 10 grams of chives, 8 grams of monosodium glutamate (MSG), 5 grams of white wine, 5 grams each of peppercorns and star anise, 1 egg, 40 grams of homemade dipping sauces, and Ingredient A (100 grams of salt and 200 grams of white vinegar).

Making The sheep plate intestines and sheep fat intestines were rinsed with water for 20 minutes, cure, into the water with A material marinade for 20 minutes, to remove the stink.

◎ Meat dish sausage production 1. 200 grams of lamb cut fingers block, sheep lungs, sheep belly cut into the same size of the block and blend; add pepper, ginger, green onions, each take half, boiled into the flavored water, poured into the cut into the meat filling, add white wine, salt 10 grams of mixing well, marinate for 20 minutes. 2. will be clean sheep fat intestines on one end of the tie, take chopsticks stuffed into the meat filling, filling the tighter, full of the two ends of the tie tightly. 3. Meat pan sausage into boiling water, low heat cooking, about 40 minutes.

◎Sheep blood sausage production 1. sheep blood, buckwheat noodles, egg mixture, add chives, onion, ginger and garlic 10 grams each, cooked lard mix well, into the filling. 2. sheep sausage one end of the tie, the other end of the funnel to catch, filling, filling, filling after the two ends of the fastening. 3. filled with sheep blood sausage into warm water to boil, the water temperature is about to control about 60 degrees Celsius, every 5 minutes to take the toothpick to poke a little bit, and not to be bleeding water is cooked. Bleeding water when both cooked.

Meat plate sausage and sheep blood sausage cooked, respectively, on both sides of the plate, with homemade dipping sauce on the table.

◎Homemade dipping sauce 20 grams of seafood soy sauce, 10 grams of vinegar, 5 grams of Chef's Garlic Hot Sauce, 3 grams of coriander.

Technical analysis 1. choose the only sheep in the sheep body sheep intestines, and to choose the smooth and thick intestines, rinse, to use a small amount of water to rinse to avoid rupture, warm water in the pot, low-temperature cooking, the water temperature is too high easy to cause the blood sausage rupture. 2. sheep blood to choose fresh, fresh viscosity is better, eat more tender, unlike frozen sheep blood is easy to get out of the water, in the cooking, easy to burst the phenomenon.

In Shandong Dezhou, there are many Manchu people living. Legend has it that at that time, there was a large Manchu family living in the north of Dezhou city, the owner was called Wu Sanmazi, and their family liked to enjoy a delicacy called sheep intestines. After the Xinhai Revolution, Wu Sanpazi's family fell into poverty and he became a pauper. In order to make ends meet, he had to take up his burden and sell sheep intestines on the street every day. Although he never passed on the method of making sheep intestines to outsiders, for some reason, a long-time laborer who used to work in his house learned the technique of making sheep intestines. Later, it was this long laborer who leaked out the method of making sheep intestines.

Sheep intestines are a kind of broth delicacy, made of sheep intestines and heated soup with each other. Sheep blood, starch, spices, etc. stir, and then loaded into the sheep intestines tied tightly, into the sheep bone marrow, sheep bones, etc. boiled in the soup, fished out after sawing and cutting into a 1-centimeter-long section in a bowl, and then sprinkled with some pepper, chili oil, cilantro, salt, monosodium glutamate, and other ingredients, and finally scooped a spoonful of hot soup from the pot poured on top. In this way, with oil flowers, bubbling hot, fragrant sheep intestines will be made.