1, Ingredients: a little sheep head meat, a little sheep lung, a little sheep liver, a little sheep intestines, a little sheep belly, a little sheep blood, a little coriander and a little sheep stock soup.

2. Seasoning: a little onion, a little ginger, a little salt and a little pepper.

3. Spare all sheep offal and cut sheep blood into strips.

4. Pour the original mutton soup, that is, the soup of boiled mutton or sheep bones, into the casserole and add onion and ginger.

5. Pour the mutton offal to boil, and then pour the sheep blood.

6, simmer for about 10 minutes, and stew the taste.

7. Add salt, pepper, chopped green onion and chopped coriander to taste.

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