Ingredients details 200 grams of sheep belly 200 grams of sheep fat intestines (large intestines) 200 grams of sheep (fat and thin) 200 grams of sheep heart 100 grams of 15 grams of scallions 10 grams of ginger 10 grams of peppercorns 5 grams of octagonal 10 grams of coriander 20 grams of salt 3 grams of shrimp oil 50 grams of sesame sauce 100 grams of monosodium glutamate 2 grams 1. will be fresh sheep belly washed, wipe off the oil, put to the soon to be open pot of water to blanch a little bit, fishing, put on a board scrape off the belly hairs, washed and ready to go; sheep. Fatty intestines repeatedly washed, with chopsticks through the ground to, dish up with a rope tie; will be sheep heart washed and spare.　　2. Put the above processed sheep belly, intestines, heart into a pot of boiling water to cook a little, blanch bleeding foam, fish out, shabu clean.

3. Boil water in the pot, put sheep belly, intestines, heart and scallion, ginger, pepper, dashi, salt, large fire after boiling to a small fire stew for more than two hours, until soft and rotten, fish out, the original broth standby.　　4. Sheep belly cut into 3 cm long thin strip, sheep fat intestines cut inch section, sheep waist nest meat cut into dominoes block, sheep heart cut thick slices, parsley minced spare.　　5. soup pot on the fire, put 500 grams of broth, and then cut the main ingredients into the boil, skim off the foam, add monosodium glutamate (MSG), you can sheng bowl, with the end of the coriander, sesame sauce, marinated shrimp oil on the table together.

Fresh flavor, not greasy.

The protein and vitamin content of animal water 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 relatively high. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol and middle-aged and elderly people often eat.

Beef trotters 1/4 Beef bone broth 1/4. Beef kneecap 1/4, 100g net meat, 100g beef ribs meat, 4 raw water, 4 green onions (root), 1 whole garlic, 1 small piece of radish, 1 clove of ginger, 1/2 onion

Salt, pounded fine onion and garlic, the appropriate amount of pepper

1. cut the cow hooves, beef bone broth,, beef kneecap bone into cubes, and then put in the water soak for about 1 hour, until there is no blood color. until there is no blood color.

2. Beef ribs and other soup ingredients, the whole piece of clean.

3. When the water comes to a boil, put the ingredients prepared in item 1 into the water and let it pass.

4. In a pot, pour in appropriate water, put the cow hooves, beef bone broth, beef kneecaps, cut large pieces of radish, ginger and onion and simmer for a while.

5. When the meat is half cooked, and the water starts to bubble up, add? and the steak bone meat on low heat, simmer, then strain out the soup, cool the soup, and then strain out the oil.

6. Tick off the meat on the bone, cut into small pieces, fish out the steak bone meat and? And into a desirable amount, season with pounded onion and garlic, salt and pepper.

7. Put the seasoned meat in a large bowl with good heat, heat the broth and pour it directly into the large bowl.

8. Cut the beef trotters, beef bone broth, and beef kneecaps into cubes, and soak them in water for about 1 hour, until they are bloodless.

9. Beef ribs and other soup ingredients, wash the whole piece.

10. When the water boils, put the ingredients prepared in item 1 into the water, and pass it through.

11. In a pot, pour appropriate water, add beef feet, beef bone broth, beef kneecaps, chopped large pieces of radish, ginger and onion stew for a while.

12. When the meat is cooked to half-mature, the water begins to bubble when, put? And steak bone meat with low heat stew, stew and then remove the soup, cool the soup, and then remove the oil.

13. Clean off the meat on the bone, cut it into small pieces, pull out the steak bone meat and cut it into the appropriate amount, season it with pounded onion and garlic, salt and pepper.

14. Put the flavored meat in a large bowl with good heat, heat the broth and pour it directly into a large bowl.