condiments

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200 grams of lamb tripe

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200 grams of mutton intestines

condiments

Sheep heart

100g

mutton

200 grams

condiment

salt

3 grams

monosodium glutamate

2 grams

verdant

15g

energy

10g

Eight angles

10g

Sichuan pepper

5 grams

shrimp sauce

50 grams

Sesame paste

100g

coriander

20 grams

The practice of mutton offal

1. Wash the fresh lamb tripe, degrease it, put it in a boiling pot, blanch it, take it out, put it on a chopping board, scrape the tripe, and wash it for later use.

2. Wash the sheep fat intestine repeatedly, turn it over with chopsticks and tie it with a rope; Wash the sheep heart for later use.

3. Blanch the processed lamb tripe, intestines and hearts in a boiling water pot, blanch the bleeding bubbles, take them out and rinse them clean.

4. Change the water in the pot to boil, add mutton tripe, sausage, heart and onion, ginger slices, pepper, aniseed and salt, stew for more than two hours until soft and rotten, and take out the original soup for later use.

5. Cut the lamb belly into 3 cm long thin strips, cut the sheep fat intestines into inches, cut the lamb tenderloin into domino pieces, cut the sheep heart into thick pieces, and cut the coriander into powder for later use.

6. Put the soup pot on fire, add 500g of the original soup, then add the cut main ingredients, boil, skim off the floating foam, add monosodium glutamate, and fill the bowl with coriander powder, sesame sauce and marinated shrimp oil.

Cuisine characteristics

The color is white and the soup is fresh. Although the taste is very strong, it is refreshing and not greasy.

Common sense of diet

1. Mutton offal is made of sheep's heart, liver, lungs, stomach, intestines and other raw materials. Making mutton offal also pays attention to "three ingredients", "three soups" and "three flavors".

2. The "chop suey three materials" are divided into main materials and auxiliary materials. Authentic whole lamb chop suey (also called Sanhong) is made of heart, liver and lungs, and is cut into diced or thin slices when cooking; The three ingredients (also called Sanbai) are sausage (raw oil), belly (raw flavor) and head and hoof meat (in a bowl), which should be cut into filaments and strips when cooking. A bowl of mutton offal, what you see is that the main ingredients and auxiliary materials are incomplete.

3, "chop suey three soup" has the following statement. Qingcheng people live at home, buy a pair of sheep's five viscera, cook them in a pot, and even eat the soup with water. This is called eating "chop suey with original soup", and its taste is reflected in its delicacy and lightness. People who are afraid of the fishy smell of the offal will first soak the washed offal in a pot, pour out the soup, then steam and cut the offal, then add water to the pot, add seasoning and cook it in a bowl. This is called eating "clear soup chop suey". Because it is steamed, the taste is not in the soup, and the taste of the people who eat it is obtained by chewing the chop suey slowly. Street shops, railway stations and stalls at intersections are always filled with freshly fried chop suey, and a pot of soup is often cooked with slow fire. Even this pot of soup has been sold for several years. The soup is as thick as oil and as thick as sauce. In the past, diners bought bowls to eat, which was called "soup-stock chop suey" Chopsticks are crisp and soft, and the soup is mellow and delicious. Operators are the last to add more soup to diners.

4, "chop suey three flavors" Simply put, Qingcheng specializes in chop suey, there are three flavors on the dining table, that is, a plate of Chun Lv coriander, a plate of red dazzling Chili noodles, and a plate of white crystal salt. This is an absolutely indispensable seasoning for eating mutton offal. People who eat sit down, or like fragrance and refreshing, or like mala Tang, or like salty taste. In a word, you can mix the soup in the bowl according to your own taste.

Most of the grocery stores in old Beijing are run by Hui people. At first, the Muslims killed the sheep and stopped eating them. However, people found that these abandoned scraps were often cooked by hungry people nearby, and then some thoughtful people returned to Zhang Gui to develop them, and they became cheap sheep offal.