2, auxiliary ingredients: 30 grams of vegetable oil, 5 grams of salt, 6 grams of coriander, 10 grams of cooking wine, 15 grams of vinegar, 10 grams of chili oil, 5 grams of pepper, 10 grams of ginger, 10 grams of garlic, 10 grams of green onion, 10 grams of chicken essence, 5 grams of sugar, 10 grams of soy sauce, 5 grams of star anise, 10 grams of cinnamon, 5 grams of sesame seeds, 5 grams of Baikou, 10 grams of orange peel.
3, the production process: the tripe, lamb, lamb blood washed, tripe, lamb sliced, lamb blood cut into pieces, into the hot water after boiling, over cold water, fish out and drain the water.
4, fans soaked in warm water, parsley washed and cut into sections, green onions washed and cut into sections. Ginger washed and shredded, garlic washed and sliced.
5, start a pot of oil, stir fry ginger, garlic, lamb belly, lamb, add salt, cooking wine, vinegar, stir fry evenly.
6, another casserole, injected into the soup, put the tripe, lamb, lamb blood, the anise, cinnamon, sesame leaves, white kou, chenpi washed with a white cloth package into the casserole with the stew, stewed after the fish out of the white cloth package, drizzle with chili oil, put the fans, pepper, sugar, chicken essence, soy sauce for seasoning. Sprinkle cilantro, green onion can be.