Ingredients: sheep head meat 100g, a little mutton, a little sheep blood, a little sheep intestines, a little coriander, a little onion, a little sheep liver and a little pepper.

Accessories: a little chicken essence and a little salt.

1, cooked sheep head meat, cooked mutton, sheep liver, sliced sheep intestines and sheep blood for later use.

2. Pour all the materials except sheep blood into the casserole, add water and boil.

3. Gently skim off the floating foam with a spoon.

4. Cover the pot and simmer for about 30 minutes, so that the collagen in the sheep's head skin can be fully simmered out, and the mutton soup is more intense.

At this time, the soup is already very rich. Pour in sheep blood and continue to stew for about 5 minutes.

6, look at the thick soup, you can add salt, chicken essence, pepper to taste.

7. Add chopped parsley and onion, and the whole lamb soup is ready.

8, directly on the table, drink a bowl while it is hot, super comfortable.

9. finished product.