Food prepared in advance: 800g of mutton head, 50g of mutton lung, 50g of mutton cold chicken and 50g of mutton heart mutton head, and appropriate onion, ginger, garlic, salt, white pepper, rice wine and vinegar.

Cooking process: 1. Clean up the sheep lungs, especially the dirty liquid in the bronchi, until the sheep lungs are milky white, then draw the wound squeezing liquid water on the sheep alveoli, then clean it up, then put it in boiling water to remove the blood foam, fish it up, slightly refrigerate it, cut it into small pieces, with the total width and length of 3 or 4 cm, and then cook it for more than ten minutes, then take it out of the pot and soak it with cold water.

2. Rub the sheep intestines and sheep's head meat with salt repeatedly to remove unnecessary mucus and residue, and then put them in a boiling water pot for more than ten minutes. Remember to scrape the sheep's head meat, clean the front and back sides of the sheep intestines, and cut the sheep's heart into pieces after washing off the waste water, and cut them into small pieces with a flower knife.

3. After shaving the sheep's head, boil it in boiling water, remove the skull, remove the meat and cut it into small pieces, and set it aside.

4. Put all kinds of mutton in a stone pot with cold water, add the tied onion and ginger slices, and cook until the cold water boils, then fish up the onion knots and ginger slices, add appropriate rice wine, salt, white pepper and simmer for more than ten minutes, then take out the pot and sprinkle with ginger foam and onion segments.