Wash the mutton offal, soak it in water, put it in hot pot, add onion and ginger seasoning, etc., and stew it over fire.

Specific methods of mutton offal hot pot:

1. Burn the sheep's head, scrape it clean, boil it in boiling water for 1 minutes, take it out, remove the end bone (for other use), and remove the fleshy parts such as the sheep's face, tongue and ears. Cut the sheep's head into 5 cm square pieces, and cut the ears and tongue into thin slices.

2. aim the trachea on the sheep's lungs at the tap, rinse it repeatedly to make the blood in the lungs bleed out until it turns white, stab it with a knife a few times, squeeze out the juice, soak it in a boiling pot, boil it, take it out and drain it, cut it into 4 cm square pieces, and soak it in water. Scrape the large intestine and tripe of sheep to remove dirt, add salt and vinegar, knead them, remove mucus and impurities, clean them repeatedly, let go of the water pot and cook for 1 minutes, then take them out. Cut the tripe into 4 cm long sections and slice the tripe.

3. Cut open the heart of the sheep, remove all the blood, cook in the pot for a few minutes, and take out the slices. Remove fascia from mutton and cut into thin slices. Auricularia auricula and Pleurotus ostreatus are pedicled and torn into small flowers. Peel and slice potatoes. Cauliflower breaks into small flowers. Scallion and green garlic are smashed and cut into sections. The above ingredients are put on plates and placed around the hot pot.

4. Set the pot on fire, put lard to 5% heat, fry the sheep's skull to smell, stir-fry the ginger rice, garlic and salt for a few times, sprinkle the cooking materials with balsamic vinegar, add chopped green onion, add appropriate amount of water and five spices to boil, beat off the floating foam, add onion knots and ginger pieces, boil for a while on low fire, remove the sheep's bones, and scoop the soup into hot pot.