sheep giblets
Also known as "sheep in water" or "off-foot sheep". There is a custom of "no feasting in water" in China, and it didn't change until "whole sheep banquet" or "whole sheep dish" appeared after the Manchu-Han banquet in Qing Dynasty. In the past, people didn't pay attention to the sheep entering the water, but after careful cooking by the chef, the key sheep lungs were treated very carefully, so the leftovers became delicious. In Ningxia Hui Autonomous Region, it is not only a flavor snack, but also a traditional dish that people like at banquets.
raw material
Fresh mutton offal 1 pair (including sheep head, tripe, intestine, hoof, heart, liver, lung, coriander, onion, ginger, garlic sprout, salt, monosodium glutamate, red oil and mutton soup).
prepare
The sheep's head and hoof are burned to remove the residual hair, and the intestines are turned over to remove the residue. After washing, cook with sheep heart and liver, remove bones and cut into strips or segments respectively. After the sheep lung is filled with the thin batter from which gluten is washed, it is also boiled in a pot and cut into long strips. Then cook all kinds of cut clinker in mutton soup for a while, sprinkle with garlic sprouts and coriander, and add red oil to eat.
trait
Bright red, rotten meat and spicy soup; Red, green and white, colorful and attractive.
Content supplement
Chop suey is a popular Muslim snack in Liangzhou. The viscera, head and hoof of sheep are used as raw materials, carefully washed and added with fresh original soup and seasoning. A bowl of fragrant and colorful mutton offal with a layer of oil floating on it, decorated with red and green. Red is Chili oil, green is onion and coriander powder, and under the oil color is milky white fresh soup. Take a sip of fresh soup and then a bite of mutton offal, which is not greasy or greasy and has a mellow taste. As long as the stomach is big, it is enough to eat one bowl after another.