The ingredients used: 560 grams of mutton, 3 lamb chops, 1 piece of lamb blood, 1 slice of Angelica dahurica, 1 piece of ginger, 1 small green onion, 1 coriander, 1 spoon of pepper, 1 tsp. of salt, water in moderation

Production method:

1, ready to use the ingredients used, I used mutton, lamb chops, mutton blood, with haggis you can also put a little bit of the seasoning The less the better.

2, the lamb and lamb chops soak for a while, soak off the blood, repeated several times to clean the dirty.

3, with a bone chopping knife to chop the lamb chops into small pieces, lamb cut into cubes, plate spare.

4, ginger with the back of the knife to flatten, the pot into the cut lamb and lamb chops, add water did not exceed the lamb, the whole pot without a lid, high heat cooking to boiling, without a lid can be dispersed to the stink of lamb.

5, after the water boils, continue to cook for seven or eight minutes, cook out the lamb and mutton blood foam, turn off the fire and fish out.

6, with hot water to lamb and lamb chops, clean again, blood foam all clean, drain water.

7, put the cleaned mutton and lamb chops into the pot, ginger, green onion knot, Angelica dahurica into the pot together, add enough water, the amount of water can be added to the mutton more than twice, simmering time will evaporate.

8, high heat cook to boiling, has been kept boiling state cooking 40 minutes, casserole the whole open pot, do not add a lid, keep boiling cooking mutton soup, after the impact of the soup, boiled out of the soup is thick and white without nastiness.

9, cut the lamb blood into small slices, soak in cold water to wash and spare.

10, after 40 minutes of boiling over high heat, turn to low heat and cover the lid, and then simmer for 20 minutes.

11, open the lid, put the washed sheep's blood into the pot, cover and simmer for 10 minutes, turn off the heat.

12, add salt and pepper, stir to taste, wash and cut the parsley.

13, the lamb soup into the soup bowl, add the coriander leaves and mix well, you can enjoy the delicious. Tips:

1, stewed lamb soup, do not put too much seasoning, masking the food itself the fragrance.

2, when stewing, keep boiling state, be sure not to add a cover, cover the stench of lamb stewed into the meat, the flavor is not good.

3, stewed lamb soup, you can also put fans to eat together, the flavor is also very fresh.