Ingredients: 1 pair of fresh mutton offal (including sheep head, tripe, intestine, hoof, heart, liver, lung, coriander, onion, ginger, garlic sprout, refined salt, monosodium glutamate, red oil and mutton soup).

Method: burn the sheep's head and hoof to remove the residual hair, and turn over the intestines 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 put the cut clinker in the mutton soup for a while, sprinkle with garlic sprouts and coriander, and drop red oil into the bowl.

That's it. Features: ruddy and shiny, rotten meat and spicy soup.

Mutton offal soup pot

1, material: a sheep's head, sheep's lungs, sheep intestines, sheep's blinds, etc. , all washed and set aside.

2. First, put the sheep's head in boiling water, boil a lot of floating foam (to remove fishy smell) and then pour out the boiling water. All kinds of sheep offal need water to remove impurities, just like sheep head. ) Add water (a pot full of water), add a large piece of old ginger, 5g cooking wine and 5g pepper to make sheep's head soup, and it is best to cook it for about 1 hour until the soup is milky white. It is difficult to adjust the color by adding the right amount of milk.

3. Cut all kinds of mutton offal except water into pieces.

4. Take a hot pot (induction cooker is best) and put the sheep's head soup, add salt, monosodium glutamate, pepper, onion, tomato slices and oranges. Put the mutton offal slices into the soup pot, blanch and eat.