The practice of chop suey soup shares the cooking skills of chop suey

1, material:

One slice of sheep liver, half a slice of sheep lung, appropriate amount of sheep head, appropriate amount of sheep fat sausage, one potato, appropriate amount of coriander, appropriate amount of onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of pepper noodles, appropriate amount of aniseed noodles, appropriate amount of vinegar, and pepper 1.

2. Practice:

(1) Chop the onion and ginger.

(2) Cut into strips for later use.

(3) Sheep fat oil.

(4) stir-fry the sheep fat oil in the pot.

(5) fry oil.

(6) Add the onion and ginger and stir-fry the pepper.

(7) put seasoning.

(8) Stir-fry the mutton offal.

(9) Stir fry for a while and add soy sauce and vinegar.

(10) Stir-fry, add the mutton rack soup (the soup left over from the last mutton rack stew) and simmer.

(1 1) Potato slices.