2
Put the cleaned mutton offal into a large pot, and the poured water should not exceed 10 cm. Add pepper, fresh ginger and salt and bring to a boil over medium heat. After boiling, turn to medium heat and continue cooking for 35 minutes. Turn off the heat when chopsticks can be easily inserted into mutton offal; After the mutton offal is out of the pot, it must be washed and soaked in ice water.
three
Cut the belly of lamb into 4-5cm shreds, cut the intestines of lamb into sections, and cut the heart, liver and lungs into small pieces for later use; Put a little sesame oil in the pot, put all the mutton offal in, stir-fry the fragrance and oil with slow fire, which is easy to nourish the liver, so put it at the end; Then add Chili noodles, dried ginger noodles or shredded ginger and stir-fry until fragrant.
four
Add shredded onion and garlic slices and stir fry; At this time, you can add soy sauce and a spoonful of vinegar to stir-fry the fragrance together. Adding a little vinegar will make the whole fragrance different; Finally, add Xinjiang Chili noodles, and then simply stir fry evenly.
five
Stir-fry 20 grams of potato chips together, then add clean water without sheep offal and cook until boiling; Pour all the ingredients and soup into a soup pot and cook for 50-60 minutes on medium heat. When the potato chips are crisp and rotten and the mutton offal is cooked and soft, add salt to taste.
six
The dishes of mutton offal soup from grassland are meticulous everywhere. The mutton offal was blanched for the first time to remove the fishy smell, and the pepper was added for the second time. Boil ginger slices until they are ripe and soft. Soaking them in ice water will make mutton offal tougher and thicker. It is very pleasing to add a spoonful of vinegar and Chili noodles when frying. On the one hand, the fishy smell is completely eliminated, on the other hand, it caters to the tastes of the public, and the finished product is fresh, fragrant and rich, and the taste is more mellow.