How to make Yang Fei soup Ingredients: 300g white radish; Accessories: sheep liver 100g, sheep heart 80g, sheep belly 50g, sheep bone 120g, and sheep lung 50g; Seasoning: salt 15g, monosodium glutamate 2g, onion 15g, ginger 15g, pepper 2g, cooking wine 20g, pepper 2g.

How to make Yang Fei soup?

1. Soak the liver, belly, heart, spine and lungs of fresh sheep in clean water.

2. Put it into the boiling water pot, pick it up and wash it.

3. Peel and wash the white radish, and replace it with pieces with a length of 4.5 cm, a width of 2 cm and a thickness of 0.5 cm.

4. Wash the pot and put it on the fire. Add water to the fresh sheep liver, belly, heart, spine and lungs, and boil it to remove the foam.

5. Add cooking wine, ginger, onion, pepper and pepper, burn until the raw materials are six-ripe, pick them up and change them into pieces.

6. Then put it back in the pot. When the white radish is cooked to crisp, take it out of the pot and put it in a container.

7. When serving, add monosodium glutamate and salt to the soup, and prepare a sesame oil douban flavor dish, which is fragrant with Caicai.

Cooking tips

1, the selected raw materials must be fresh and clean blood.

2, raw materials and pots should be washed, otherwise the soup color difference.

3, the raw materials should be cooked until soft, and the soup should be filtered once, otherwise the soup is poor.