Sheep defecation is the forage and other substances that have not been fully digested in the small intestine of sheep. Sheep defecation soup, also known as "Baicao soup", is a unique food in southeastern Guizhou. When slaughtering sheep, take out the gastric juice and filter it clean. When the mutton is cooked, add an appropriate amount and cook it thoroughly. The mutton soup is yellow-green in color and slightly bitter in the mouth.

Sheep soup is a famous specialty in Guangxi, Guizhou and other places, and is also a delicacy of the Miao ethnic minority in my country. The main raw materials of sheep flat soup are sheep viscera and sheep blood. The viscera of sheep mainly include sheep intestines, stomach, sheep kidneys, etc. The sheep viscera is minced and cooked, and then bile is added.

The processing process of sheep flat soup:

The main ingredients of "sheep flat soup" are sheep's internal organs, namely sheep intestines, tripe, blood, and sheep liver. Slaughter the sheep and perform a laparotomy, then remove the intestines and tripe and wash them clean, but you cannot remove all the fat in the sheep intestines. The fat intestines are braided into a braid shape (commonly known as "sheep braided intestines"). The more fat there is in the intestines, the more delicious the "sheep braided intestines" will be.

When cooking, allocate water according to the amount of water used. It is best to use deep well water in Shishan. Generally, 15 to 20 kilograms of water is enough for a sheep's offal. Put the sheep's offal into a cold water pot, and then put it in Add an appropriate amount of salt and add the sheep's blood after it boils. Take out all the sheep's blood when it is cooked.

Cut or mince the cooked offal and put it in another basin. Do not chop the braided intestines, but cut them into 4 to 5 cm long braided intestines. . The soup water remains in the pot to maintain a certain amount of heat, and the rough processing is completed at this time.