Hot mutton offal: Stir-fry mutton offal, green pepper, red pepper, shredded ginger, etc. After the preparation work is done, it only takes 1 minute to stir-fry in the pot before serving. Mutton offal means sheep entering the water. Wash, cook and chop the sheep's head, hoof, heart, intestines and lungs and sheep's blood. Add onions, garlic, peppers and other seasonings, put them into the pot, put a piece of sheep tail oil, and add fine powder strips. After cooking, fish them into a bowl, which is red and white, steaming, oily but not greasy. The main ingredients of braised mutton offal are ***2 kg, such as lamb tripe and sausage. Ingredients: 1 kg radish, appropriate amount of bean paste and ginger. Practice: cut the lamb belly and intestines into pieces, stir-fry the wine to remove the smell, add ingredients and simmer with slow fire. The method of cooking pot, golden mushroom and mutton offal is the main ingredient of Sichuan cuisine menu. The method of cooking spicy hot pot is 15g of cooked lamb belly, 15g of cooked sheep lung, 1g of cooked sheep liver, 1g of cooked sheep head meat and 1g of fresh Flammulina velutipes. 3 grams of seasoning salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 1 grams of red bean paste, 1/4 bag of Sichuan Dahongpao hot pot bottom material, 5 grams of peanut oil, 2 grams of coriander, 5 grams of dried red pepper, 2 grams of lobster sauce, 5 grams of onion and ginger, and 5 grams of sheep bone soup. Method 1. Cut the belly, liver, lung and head of sheep into .3 cm thick slices respectively. Wash Flammulina velutipes. 2. Heat the bottom oil in the pot to 4% heat, add the bottom materials of watercress, dried red pepper, onion, ginger, lobster sauce and Dahongpao hot pot, stir-fry the mutton tripe, liver, lung and head of sheep for 2 minutes, add the broth, salt, monosodium glutamate and chicken essence to adjust the taste, and put them into the pot after boiling over high fire. 3. Bring the pot to the table with fire. When serving, put the fresh Flammulina velutipes in the center of the pot and sprinkle with coriander. The taste features beautiful shape, positive flavor and endless aftertaste. The broth used to make this dish needs to be boiled with sheep bones, and the taste is corrected. Materials for making mutton offal with pickled peppers: main ingredients: 1g of sheep heart, 1g of sheep tongue, 1g of sheep lung, 1g of sheep fat intestine (large intestine); auxiliary materials: 35g of pickled peppers, seasoning: 25g of ginger, 25g of salad oil, 25g of watercress, 2g of Chili powder, 1g of salt, 2g of monosodium glutamate and 5g of white sugar. Practice: 2. Stir-fry ginger and pickled pepper in a pot; 3. Add mutton offal and salad oil, watercress, pickled red pepper powder, salt, monosodium glutamate and white sugar, thicken and serve. Tips for making mutton offal with pickled peppers: 1. The mutton offal should not be hung too soft; 2. When frying pickled peppers, the oil temperature is not too high, which will make the pickled peppers fried and bitter; 3. This product needs a proper amount of ginger. The main ingredients of the hot and sour mutton offal soup: sheep liver, sheep blood, sheep head meat, sheep ears and sheep belly. Ingredients: green onion, garlic, coriander, vinegar, salt, sugar, broth essence, pepper. 1. Cut the bought cooked mutton offal separately. 2. Slice the onion, cut the parsley and mince the garlic. 3. Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence and white sugar and cook for 3 minutes, skim the floating foam, add sheep blood and cook for 1 minute, and finally add onion, garlic, coriander, vinegar, pepper and sesame oil to serve.