Step 1: Turn the fat intestines inside out with chopsticks, so as to clean the intestines.

Mutton offal

Step 2: Wash the stolen goods in your stomach with cold water first, then scald your stomach with boiling water, peel off the residue with a knife while it is hot and throw it away. Then take a big basin, wash the water belly, then wash the flower belly, and finally wash the thin belly.

step 3: clamp the sheep's head, slowly put it into the stove and burn it with torch hair. Clamp the four sheep's hoofs and put them into the stove slowly to scorch the hair. Scrape the burnt hair off with a knife.

step 4: pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep's head and hoof into the stove and burn them again, and then blanch them with boiling water. Then brush the residual hair and black pepper shell with a wire ball to expose the hairless sheep head and hoof.

Step 6: Cut the goat's chin in half with an axe and cut off the burnt meat with a knife.

Step 7: Cut the sheep's ear in half, and cut the root of the sheep's ear in half with a knife.

step 8: soak the sheep's viscera, sheep's head and sheep's limbs and hooves in cold water once, and then boil them in boiling water for two hours.

Step 9: Cut the sheep's viscera, sheep's head, sheep's hoof, potatoes, onions and ginger into small pieces and boil them in a boiling water pot, then add some salt.

Step 1: Put the cooked chop suey into a bowl, add the coriander powder, and the chop suey is ready.

2g of sheep liver, 1g of sheep kidney, 2g of sheep tripe, 1g of sheep heart, mint, perilla and coriander (2 persons). 2 grams of salt, 1 grams of rice wine, 1 grams of ginger, 1 grams of ginger, appropriate amount of starch, 5 grams of soy sauce, 5 grams of oyster sauce and 1 grams of oil.

production method

editing

1. Prepare the ingredients.

2. Wash the mutton tripe with flowing water to clean the surface impurities, and then repeatedly add starch for scrubbing until the odor is reduced.

3. Cut the sheep kidney in half with a knife, remove the white tendons with a knife, and cut it into a cross knife.

4. Slice the lamb liver, put it in a cooking bowl and soak it in water.

5. Cut the washed lamb belly into thin strips instead of a knife, and put it in a cooking bowl and soak it in water; The sheep kidney cut into a cross knife is also soaked in water; Sheep hearts are also cut and soaked in water, and a little rice wine is added to the water respectively to remove the fishy smell, and it is soaked until there is no blood.

6. Crush ginger and shajiang respectively, wash mint, perilla and coriander and cut into filaments for later use.

7. Heat the pan, pour in the oil, and pour the ginger and sand ginger into the pan to stir-fry the aroma, and both kinds of ginger are slightly browned.

8. Take sheep liver, sheep heart and sheep kidney out of the water, pour them into the pot, add soy sauce and oyster sauce and stir-fry until they change color.

9. Pour in clear water or stock, and bring to a boil over high fire for about 3 minutes.

1. Pour the lamb belly again.

11. Bring to the boil again with high fire, skim off the floating foam on the surface with a spoon, adjust to medium heat and cook for another 1 minutes until the mutton offal is cooked thoroughly.

12. Finally, add the chopped three shreds, quickly scoop them up evenly, and add salt to taste properly.