2. Wash the stolen goods in the stomach with cold water first, then scald the stomach with boiling water, peel off the belly residue with a knife and throw it away while it is hot. Then take a big basin, wash the water belly, then wash the flower belly, and finally wash the thin belly.
3. Clamp the sheep's head, slowly put it into the stove and burn it with torch hair. Clamp the four sheep's hoofs and put them into the stove slowly.
4. pry the shell of the sheep's hoof down with a knife.
5. Put the sheep's head and hoof into the stove and burn it again to become a black coke shell, and then scald it with boiling water. Then brush the residual hair and black coke shell with a wire ball to expose the hairless sheep head and hoof.
6. Cut the goat's chin in half with an axe and cut the burnt meat with a knife.
7. Soak the sheep's viscera, sheep's head and sheep's limbs and hooves in cold water. After soaking, boil them in boiling water for two hours.
8, sheep viscera, sheep head, sheep hoof, potatoes, onions, ginger cut into small pieces and boiled in a boiling water pot, plus some salt.
9. Put the cooked chop suey into a bowl, add the minced parsley, and the chop suey will be ready.
Ingredients: 200 grams of sheep liver, 200 grams of sheep kidney 1 piece, 200 grams of sheep belly, 200 grams of sheep heart 1 piece, mint, perilla and coriander.
Seasoning: 2g of salt, 5g of rice wine10g, 0g of ginger10g, 5g of starch, 5g of soy sauce, 5g of oyster sauce and 0g of oil10g.
method of work
1 Prepare the ingredients.
2 lamb tripe, rinse the surface impurities with flowing water, and then repeatedly add starch to scrub until the odor is reduced.
3 Cut the sheep kidney in half with a knife, remove the white tendons with a knife, and cut it into a cross knife.
4 Sheep liver is also cut into thin slices, placed in a cooking bowl and soaked in water.
5 wash the lamb belly and cut it into thin strips, and also put it in a cooking bowl and soak it in water; The sheep kidney cut into a cross knife is also soaked in water; Sheep hearts are also cut and soaked in water, and a little rice wine is added to the water respectively to remove the fishy smell, and it is soaked until there is no blood.
6 Ginger Shajiang is smashed separately, mint, perilla and coriander are washed and cut into filaments for later use.
7 Heat the pot, pour in the oil, pour the ginger and sand ginger into the pot and stir-fry the aroma, and both kinds of ginger are slightly browned.
8. Take the sheep liver, heart and kidney out of the water, pour them into the pot, add the soy sauce and oyster sauce and stir-fry until they change color.
Pour in water or stock, boil over high heat, and cook for about 3 minutes.
10 and then pour the lamb belly.
1 1 Bring to a boil over high fire again, skim off the floating foam on the surface with a spoon, adjust the temperature to medium heat and cook for 10 minutes until the mutton offal is cooked thoroughly.
12 Finally, add the chopped three shreds, quickly scoop them up, and season them with salt.