Ingredients: 250g of lamb tripe, 250g of lamb lung, 250g of lamb intestine, several cloves of garlic, 2 dried red peppers, appropriate amount of coriander, appropriate amount of chopped green onion, appropriate amount of chives, 500g of minced meat, 2 slices of ginger, appropriate amount of oyster sauce, appropriate amount of salt and 200g of lamb loin oil.
1, raw materials are changed to knives.
2. Chop the lamb loin oil and set aside.
3. Add onion and ginger to the sheep bone soup.
4. Add the tripe, lung and intestine, bring to a boil, and skim off the floating foam.
5. Add chopped lamb loin oil and bring to a boil.
6. Add shredded pork and cook for ten minutes, then add pepper, salt and oyster sauce.
8, out of the pot.