1. Prepare materials, shred the stomach and intestines, because I don't know where to find sheep blood in Beijing, so I use boxed duck blood, which is matched according to my personal preference.

2. Stir-fry sheep oil. Because sheep tail has not been used for refining before, it is necessary to stir-fry the oil first. If you are afraid of the smell, you can use plain oil, but in fact, the best is butter, which is less smelly and more fragrant.

3. More chopped green onion and minced garlic in Jiang Mo, stir-fried. Stir-fry until fragrant, add the bean paste, stir well, it's all a big fire, but be careful not to fry the paste and scorch it.

4. Pour in the prepared mutton offal and stir-fry, because they are all pre-processed and cooked, so just stir the ingredients and mutton offal evenly.

5. Add broth. If there is broth, use broth. If there is no broth, use thick soup to add water. If there is nothing, just add water! Add salt and soy sauce, and make it heavier, otherwise it will be weak if you add powder.

6. Turn off the fire and sprinkle with chopped green onion. Boil another pot of water and make powder.

7. Because the vermicelli brought back from my hometown is either frozen or dried, it needs water to boil and cook for a while. When the vermicelli becomes white and fat, try it. There is no white sandwich and it is obviously uncooked and hard. The powder of mutton offal is not suitable. If it is too soft and transparent, it will not taste good.

8. Fill the big bowl with powder, pour the mutton offal, like to eat spicy food and sprinkle some Chili oil, and like to be jealous and add it yourself. I can eat several bowls.