Accessories: 50 grams of sheep lung, 50 grams of sheep fat intestine (large intestine), 50 grams of sheep heart, 50 grams of sheep belly, and 0/00 gram of coriander/kloc;

Seasoning: 60g of green onion, 30g of ginger, 50g of garlic (white skin), 3g of salt 15g, 3g of monosodium glutamate, 5g of pepper 1g, 25g of cooking wine and 5g of vinegar 15g.

The characteristics of mutton offal soup: this dish is made of mutton offal, the soup is milky white, the mutton offal is crisp, tender and mellow, and the flavor is rich and fresh. It's a top-class winter soup family dinner.

1. Pour clear water into the trachea of the sheep lung, rinse and pour out the dirty liquid in the lung, and repeat for many times until the sheep lung turns white. Cut a knife horizontally and vertically on each lung, and go deep into half. Squeeze out liquid water, rinse with water, boil, remove blood foam, wash and cut into 4cm long. 2.5 cm wide rectangle, put it in the pot for a few minutes, and soak it in water for later use.

2. Rub the sheep's large intestine and stomach with salt, remove the mucus and impurities in the belly oil, and cook in a boiling water pot for a few minutes. Scrape the white liquid out of the belly, cut the intestines into 2 cm long sections, and cut the belly into 3 cm long and 2 cm wide pieces. Cut open the sheep heart, remove all blood stains, put it in a pot for a few minutes, and take out the slices;

Unhairing sheep's head, boiling in boiling water for 10 minute, taking out, removing tailbone, sheep's face, tongue and ears, cutting sheep's head into pieces with a length of 5cm and a width of 2.5cm, and slicing ears and tongue.

3. Put 20g of miscellaneous sheep (knotted) and 20g of ginger (sliced). Boil water in a casserole, remove foam, add yellow wine, cover and stew for 3 hours, take out ginger and onion, and add salt, pepper, chopped green onion (40g), Jiang Mo (5g), garlic and coriander.