the ingredients of mutton assorted hot pot are: cooked mutton, sheep heart, sheep lung, sheep liver, sheep blood and vermicelli 4g each, Chinese cabbage 8g, dried rice, ginger slices and cooking wine 25g each, onion slices and soy sauce 5g each, dried pepper 15g, refined salt 5g, lard 75g and mutton soup 25g. The practice of mutton mixed hot pot l. Pour clear water into sheep lungs and wash them repeatedly until they are clean; The sheep heart was cut open and the sheep liver was washed separately. Put the above three raw materials into a clear water pot and cook them slowly for 1 hour, then take them out according to the maturity, and then change the knife into pieces; Sheep blood is boiled in boiling water and cut into small pieces; Wash the cabbage and cut it into pieces of about 4 cm; Soak the vermicelli in warm water and fry it into segments; Wash dried seaweed with clear water; Chop dried chili; Slice the cooked mutton. 2. Put the pot on fire, add 5 grams of lard and heat it to 6%. Stir-fry the Chili powder until fragrant. After adding mutton soup and dried seaweed to boil, skim off the floating foam and put it in a basin for later use. 3. Put the Chinese cabbage slices and vermicelli segments into the bottom of the hot pot, then put the liver, lung, heart, blood and cooked meat of sheep into the hot pot neatly, add the prepared spicy mutton soup, light the hot pot, add cooking wine, soy sauce, ginger slices, onion segments, lard and refined salt, adjust the taste, and bring to a boil before serving. Features: Shaanxi flavor, thick soup, spicy and delicious, not greasy, nourishing lung qi, nourishing blood and liver, improving eyesight and stopping bleeding, relieving depression and nourishing heart, invigorating spleen and benefiting qi.