The authentic mutton offal soup is made as follows.

first, prepare materials.

3g of white radish, 1g of sheep liver, 8g of sheep heart, 5g of sheep belly, 12g of sheep bone, 5g of sheep lung, 15g of salt, 2g of monosodium glutamate, 2g of cooking wine, 15g of ginger, 15g of green onion, 2g of pepper and 2g of pepper.

second, the production method.

1. soak fresh sheep liver, sheep belly, sheep heart, sheep spine and sheep lungs in clean water.

2. put the mutton offal in a boiling pot, soak it in water, and then take it out and wash it.

3. Peel and wash the white radish, and cut it into pieces with a length of 4.5cm, a width of 2cm and a thickness of .5cm..

4. after the pot is cleaned, put it on a strong fire, add clean water, and put in fresh sheep liver, sheep belly, sheep heart, sheep spine and sheep lung.

5. after boiling, remove the floating foam.

6. Add cooking wine, ginger, onion, pepper and pepper.

7. when the raw materials are six ripe, take them out and cut them into pieces.

8. Put it back into the pot, add the white radish, and boil until it boils.

9. put it in a container and add monosodium glutamate and salt.

1. prepare sesame oil watercress dish and coriander dish separately.

third, the production tips.

1. The raw materials should be fresh, and the blood should be purified.

2. Wash the raw materials and pots, otherwise the soup will be discolored.

3. The raw materials should be boiled until soft and thorough, and the soup should be filtered once, otherwise the soup will be poor.

mutton chop suey soup is a delicious food, and its main ingredients are mutton tripe, mutton liver, mutton lung and mutton intestines. Boil the sheep in water and chop them.

In the original soup, add ginger-based seasoning powder, and the soup is white, so it can't be turbid. Then, put the returned sheep skull into the pot, and put the chopped mutton into a bowl, pour the soup and warm it.