Soak in clear water repeatedly;

Repeated washing to remove blood;

Boil the water into a pot, simmer and skim off the floating foam, then simmer until there is no foam, change the water, and add clean water and 50 ml of cooking wine;

Three sections of scallion; 3 slices of ginger; Other seasonings can be added according to your own taste.

2.

Mutton fetus chicken nest

Ingredients: a fresh lamb (sold at the trade fair, 10 yuan) and a native chicken.

Ingredients: Ginger, Jujube, Codonopsis pilosula, Angelica sinensis, Ziziphus jujuba seed.

Seasoning: Sanhua wine, salt and chicken essence.

Practice: Ask the boss to wash the lamb fetus when you buy it, rinse it when you come back and cut it into two fingers. Blanch with boiling water, blanch the cut lamb fetus in a pot for a few minutes, remove the blood stains, control the water to dry for later use, cut the native chicken, put water, ginger, red dates, codonopsis pilosula, Chinese angelica and red dates into a soup pot, and boil. Pour oil into another wok and beat Jiang Mo into the oil pan. When the water is dry and fragrant, shovel it into the soup pot (the water needs to be boiled), put oil in the wok, add ginger and stir-fry until fragrant, add chicken and stir-fry for a few minutes, and then shovel it into the soup pot. Boil, skim the blood bubbles, cover for ten minutes, turn off the heat for two hours, add salt and chicken essence. You're done!