I. Ingredients:

1, raw materials: 800 grams of lamb head meat.

2, auxiliary ingredients: 50 grams of sheep lungs, sheep fat intestines (large intestine) 50 grams, 50 grams of sheep heart, 50 grams of sheep belly, 100 grams of parsley.

3, seasonings: 60 grams of green onions, 30 grams of ginger, garlic (white skin) 50 grams, 15 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 25 grams of cooking wine, 15 grams of vinegar.

Two, practice:

1, the sheep lung trachea into the water, rinse the water so that the lungs of the dirty liquid poured out, repeated several times, until the sheep lung color white, with a knife in each leaf lungs across, straight across the knife, in-depth half. Squeeze out the liquid water, rinse with water, down the pot, boil, remove the blood foam, wash, cut into 4 centimeters long, 2.5 centimeters wide rectangular, and then into the pot for a few minutes, soak with clean water to be used.

2, sheep intestines, sheep belly with salt, go belly oil impurities, etc., into the pot of boiling water for a few minutes, sheep belly scraping white liquid, sheep intestines cut into 2-cm-long section, sheep belly cut into 3-cm-long, 2-cm-wide block; sheep heart cut open, in addition to exhaust the blood, into the pot to cook for a few minutes, pull out the slices; sheep head to remove the hair, into the pot of boiling water to cook for 10 minutes to pull out the head, exhaust the skull, remove the face of the sheep, tongue, ears, sheep head meat Cut into 5 cm long, 2.5 cm wide block, ears, sheep tongue thinly sliced.

3, a variety of haggis, onion knot 20 grams (knot), 25 grams of ginger (sliced), etc. in a casserole, add water to boil, remove the foam, add wine, cover and simmer on a small fire for 3 hours, go ginger, onion, add salt, pepper, 40 grams of scallion (cut flowers), 5 grams of ginger (finely chopped), garlic, cilantro, and so on, end of the pan on the table.

Lamb soup contraindications:

Animal water protein, vitamin content is higher than meat, but cholesterol is also higher than meat, often made with the fat in the water together with the pot, so that the dish whether it contains fat or cholesterol are higher. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol, high blood pressure and middle-aged and elderly people often eat.