How to stew mutton offal soup

material

Half a catty of mutton offal, ginger, onion, cooking wine, coriander, salt, chicken essence, rice vinegar and pepper.

working methods

1. Mutton offal (including sheep liver, sheep blood, sheep intestines, sheep belly, etc.). ) Wash it, then run it with hot water, and then rinse it with cold water.

2. Then change the pot to clean water, and then put the mutton offal in to change the fire.

3. Drain the floating foam until there is no floating foam and the soup is clear.

4. Add two slices of ginger, half a onion and a spoonful of cooking wine, and simmer for one hour. The longer you cook, the whiter and thicker the soup will be, and the taste will really come out.

5. Finally, add chopped green onion, coriander, salt, chicken essence, rice vinegar, pepper and other seasonings according to personal preference, and a bowl of delicious soup will do.

skill

1, mutton offal must be fresh. When adding new water to the pot, be sure to add enough water at one time to avoid affecting its taste.

2, boiled mutton soup is not easy to put pepper aniseed, easy to taste.

Hot and sour mutton offal soup

material

condiments

Sheep liver, sheep blood, sheep head meat, sheep ears, sheep belly.

condiments

Onion, garlic, coriander, vinegar, salt, sugar, broth essence, pepper.

working methods

1. First, cut the mutton offal.

2. Slice the onion, cut the parsley and chop the garlic.

3. Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence and white sugar, cook for 3 minutes, skim off the floating foam, add sheep blood and cook for 1 minute, and finally add onion, garlic, coriander, vinegar, pepper and sesame oil.

skill

Add more vinegar and pepper to the soup to make it fragrant and appetizing. Sheep blood is easy to cook. Don't overcook it, it will lose its crispness.

Zhuniu mutton offal soup

material

Leg of lamb, pig heart, tripe, dried dates, medlar, ginger and green onions.

working methods

1, prepare mutton offal. If there is no mutton offal, you can buy lamb leg and pig offal.

2, chop the leg of lamb, the smaller the better, so that the bone marrow can be extracted and delicious.

The mutton soup has been left all night. One is tasty, and the other is frozen, and the frozen oil can be removed.

4. The next day, add pig heart and tripe, then add dried dates, medlar, ginger and green onions and simmer in the pot.

Guangxi special mutton soup

material

food

200g of sheep liver, 200g of sheep kidney 1, 200g of sheep belly, 200g of sheep heart 1, mint, perilla and coriander.

condiment

Salt 2g, rice wine 10g, ginger 10g, galangal 10g, starch 5g, soy sauce 5g, oyster sauce 5g and oil 10g.

working methods

1, lamb tripe, wash the surface impurities with flowing water, and then add starch to scrub repeatedly until the odor is reduced.

2. Cut the sheep kidney in half with a knife, remove the white tendon with a knife and cut it into a cross knife.

3 Sheep liver is also sliced, put into a cooking bowl and soaked in water.

4. Wash the lamb belly and cut it into thin strips, and also put it in a cooking bowl to soak in water; Sheep kidneys cut into cross knives are also soaked in clear water; Sheep hearts are also cut and soaked in water, and a little rice wine is added to remove the fishy smell until there is no blood.

5. Ginger and ginger are mashed separately, and mint, perilla and coriander are washed and cut into filaments for later use.

6, the pot is hot, pour the oil, pour the ginger and sand ginger into the pot and stir-fry the fragrance. Both kinds of ginger are slightly browned.

7. Take the sheep liver, heart and kidney out of the water, pour them into the pot, add soy sauce and oyster sauce and stir-fry until they change color.

8. Pour in water or stock, bring to a boil over high heat and cook for about 3 minutes.

9. Then pour it into the lamb belly.

10. Boil again. Skim off the floating foam on the surface with a spoon. Turn to medium heat and cook 10 minutes until the mutton is cooked.

1 1. Finally, add the chopped three shreds, fish them quickly and season with salt.

skill

1. Wash the mutton offal until there is no peculiar smell, otherwise the whole soup will be unqualified. If you are not used to the taste of mutton, you can blanch all the mutton offal before making soup.

2, perilla, mint, coriander is better, you can plant some on the balcony yourself, and pull out a few if you want to eat, which can often play a finishing touch in the dishes.

3. Jiang Sha is a condiment with special flavor. Lingnan people must eat roast chicken with ginger and onion. This ginger does not refer to ginger, but refers to Jiang Sha. If the roast chicken with ginger and onion in that hotel goes with ginger, then he doesn't have to fish it, just take it! But in fact, using ginger to make soup is a characteristic of ethnic minorities in Guangxi, especially cooking viscera soup, which can play a role in removing fishy smell and enhancing fragrance.