Mutton offal soup is a very common practice in northwest China, especially in winter. Drinking a bowl of mutton offal soup is delicious and can warm the human body. The practice of mutton offal soup is also important, because if it is not clear and timely, it will not remove the mutton smell of beef, which will have a great influence on the taste of mutton offal soup, so the basin friends who like mutton offal soup should pay attention.

1. First, clean all raw mutton, put it in a large iron pot and blanch it with boiling water; There will be a lot of foam sticking to the mutton in the boiled water, and it should be cleaned continuously with cold water.

2. Put the cleaned mutton into a large iron pot, pour in cold water less than mutton 10 cm, add pepper, ginger and salt, and bring to a low heat; After boiling, turn it to low heat and cook for 35 minutes again. When the wooden chopsticks can be easily inserted into the mutton, the flame can be turned off. After the mutton is taken out of the pot, it must be washed away and soaked in cold water.

3. Cut the sheep's head meat into 4-5 cm filaments, cut the sheep intestines into strips, and cut the heart, liver and lungs into pieces for later use; Put a little sesame oil in the pot, put all the mutton in, stir-fry it with warm fire until it smells fragrant and oily, which will protect the liver and make it soft and rotten, so finally put it back; Then add pepper powder, fried ginger noodles or ginger slices and fry until fragrant.

4. Add the shredded onion and stir-fry the garlic again; At this time, you can cook soy sauce, a spoonful of vinegar, and explode the pot together to give off the aroma. Add a little vinegar and the whole aroma will be unusual; Finally, add Xinjiang Chili powder, and then simply stir-fry evenly.

5. Stir-fry 20 grams of potato chips together, then add cold water to the mutton and cook until it boils; Pour all the food and soup into the soup pot, and cook for 50-60 minutes with low fire. When the potato chips are soft and rotten and the mutton is cooked, you can put salt and seasoning into the pot.

6. The mutton offal soup food from the prairie can best reflect the seriousness and meticulousness everywhere. The first time the mutton is scalded, the horrible smell of the mutton is removed, and the second time the pepper is added. The ginger slices are boiled until they are cooked and soft, and soaking in cold water will make the mutton more tough and thin. Adding a spoonful of vinegar and Chili powder during processing is a very straightforward method. On the one hand, it completely removes the fishy smell, on the other hand, it obeys everyone's taste, and the finished product is fragrant and mellow.