Seasoning: mutton soup, shredded onion, Jiang Mo, ginger slices, minced garlic, garlic cloves, aniseed, pepper, salt, vinegar, cooking wine, minced coriander, pepper and monosodium glutamate.
Exercise:
1. Wash the heart, lung, belly and intestines of sheep respectively.
2. Pour a proper amount of water into the pot and bring it to a boil. Add mutton offal, add pepper, aniseed, shredded onion, shredded ginger, garlic cloves and salt, cook until mutton offal is cooked, take out, drain and cut into small pieces.
3. Pour the mutton soup into a wok, add the mutton offal, Jiang Mo, minced garlic, cooking wine and salt, bring to a boil with strong fire, then reduce the heat, skim off the floating foam, add vinegar and monosodium glutamate, and when the mutton offal is cooked, add pepper and minced coriander, stir well, and then get out of the wok. You can add Chili oil and tofu brain according to your own taste. Step 1: Turn out the fat intestines with chopsticks, so as to clean the intestines.
Step 2: Wash the stolen goods in your stomach with cold water first, then scald your stomach with boiling water, and peel off the residue in your stomach with a knife while it is hot and throw it away. Then take a big basin, wash your belly with water, then wash your belly with flowers, and finally wash your thin belly.
Step 3: clamp the sheep's head with a clamp, slowly put it in the stove and burn it with a torch. Clamp the four sheep's hoofs and slowly put them into the furnace to scorch their hair. Scrape off the burnt hair with a knife.
Step 4: pry open the shell of the sheep's hoof with a knife.
Step 5: put the sheep's head and hoof in the furnace and burn them into black coke shells again, then blanch them with boiling water. Then brush off the residual hair and black coke shell with a wire ball to expose the hairless sheep head and hoof.
Step 6: Cut the goat's chin in half with an axe and cut the burnt meat with a knife.
Step 7: Cut the sheep's ear in half, and cut the root of the sheep's ear in half with a knife.
Step 8: soak the viscera, head, limbs and hooves of the sheep in cold water for two hours.
Step 9: Cut sheep's viscera, sheep's head, sheep's hoof, potatoes, onions and ginger into small pieces, blanch them in boiling water, and then add some salt.
Step 10: Put the cooked chop suey into a bowl, add the coriander powder, and the chop suey is ready.