Preparation materials: mutton tripe 1, mutton lung 1, mutton heart 1, mutton liver 1, onion 30g, ginger 30g, garlic 20g, cooking wine 50ml, salt 30g, pepper 10g, aniseed 20g and tsaoko/kloc.

1. Wash the mutton offal for later use.

2. Then, blanch for several times to remove the black film on the surface while it is hot.

3. After cooling, cut into pieces, put them in the second boiling water and take them out for later use.

4. Prepare all seasonings.

5. Put water into the casserole. After the water is boiled, put the cooked mutton chop suey into the pot.

6. Add cooking wine.

7. add salt.

8. Finally, add all seasonings, cover the pot again, and simmer for half an hour.

9, cooked into a bowl to enjoy, you can add the right amount of Chili oil and coriander according to personal taste.