1. Prepare the materials, shred the intestines, because I don't know where there is sheep blood in Beijing, so I use boxed duck blood to match according to my personal preference.

2. Stir-fry sheep oil. Because the sheep's tail has not been used for refining before, the oil must be fried first. If you are afraid of smell, you can use ordinary oil, but in fact, the best is butter, which is less smelly and more fragrant.

3. Put more chopped green onion and minced garlic in Jiang Mo and stir fry. Stir-fry until fragrant, add the bean paste, stir well, it will be a big fire, but be careful not to burn it.

4. Pour in the prepared mutton offal and stir fry, because they are all cooked after pretreatment, so just mix the ingredients and mutton offal evenly.

5. Add the broth. If there is broth, use broth. If there is no broth, you can add water to the thick soup. If there is nothing, just add water! Add salt and soy sauce, a little heavier, or it will be weak with powder.

6. Sprinkle chopped green onion after turning off the fire. Boil another pot of water and make powder.

7. Because the vermicelli brought back from my hometown is either frozen or dry, it needs water to boil for a while. When the fans become white and fat, you can try. There is no white sandwich, and it is obviously undercooked and hard. Mutton powder is not suitable. If it is too soft and transparent, it tastes bad.

8. Put powder in a big bowl, pour mutton offal, like to eat spicy pepper oil, like to be jealous and add it yourself. I can eat several bowls.