A complete collection of mutton offal soup methods (the correct method of mutton offal soup)

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List of contents for this article:

• 1、The most authentic mutton offal soup secret recipe
• 2、How to make mutton offal soup
• 3、How to cook mutton offal soup

The most authentic mutton offal soup secret recipe

Assembly: Put the cooked mutton, mutton offal and vermicelli into a bowl, and pour on the stewed mutton soup. Seasoning: Add appropriate amount of salt, pepper and other seasonings according to personal taste, then sprinkle with chili oil and chopped green onion. Serve. Please note that the charm of authentic Shan County mutton offal soup lies in its unique stewing process and seasoning method, rather than the so-called "top secret recipe."

Spices for boiling mutton offal: 15g of pepper, 6g of tsaoko, 6g of galangal, 4g of star anise, 10g of cumin, etc., add 50g of fresh ginger, used to remove mutton and increase aroma in mutton offal soup.

The steps for making Datong sheep offal powder are as follows: Prepare the ingredients, shred the belly and shred the sheep intestines. Because I don't know where to find sheep blood in Beijing, I use boxed duck blood and mix it according to personal preference. Stir-fried sheep oil. Because sheep tails have not been used to refine oil before, you need to stir-fry the oil first. If you are afraid of mutton smell, you can also use vegetarian oil, but in fact, the best thing is butter. The butter has less mutton smell and is more fragrant.

How to make mutton offal soup

1. Put the processed mutton offal into the soup pot, add enough water, and then add onions, ginger, and cooking wine. After boiling over high heat, turn to low heat and simmer slowly until the meat is rotten and the soup is white. The longer the boiling time, the whiter the soup color and the more fragrant the taste will be. After the soup is white, add appropriate amount of salt to season. Note that when cooking mutton offal soup, do not add spices such as prickly ash and aniseed to avoid the flavor.

2. Pretreatment of raw sheep offal: The raw sheep offal needs to be washed repeatedly until there is no blood, cut into pieces, put it into the pan with cold water, add cooking wine and pepper powder, boil for 5 minutes to remove the fishy smell, remove and drain.

3. The method of mutton offal soup is as follows: Ingredients: 300 grams of white radish Accessories: 100 grams of sheep liver, 80 grams of sheep heart, 50 grams of sheep tripe, 120 grams of sheep bones, 50 grams of sheep lung Seasonings: 15 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, 15 grams of ginger, 15 grams of green onions, 2 grams of pepper powder, 2 grams of pepper, 2 grams of pepper Specific steps: Preprocess mutton offal: Soak fresh sheep liver, sheep tripe, sheep heart, sheep spine, and sheep lungs in clear water to remove blood to reduce the fishy smell.

4. The easiest way to cook mutton offal soup is as follows: Cleaning ingredients: Sheep lung treatment: Fill the trachea of the sheep lungs with clear water, wash repeatedly until the sheep lungs turn white, then draw a knife on the lungs, squeeze out liquid water, and use Clean water. Treatment of sheep intestines and sheep tripe: Add salt and flour and rub them to remove mucus, oil and impurities in the stomach, and then rinse them clean.

How to cook mutton offal soup

1. The main ingredients for preparing ingredients are 500 grams of fresh mutton and mutton offal, which need to be fully washed to remove the fishy smell.

2. Cook for 45 minutes, remove the remaining mutton offal, turn off the heat and stew the mutton for 15 minutes, cool and slice. Preparation of mutton offal soup: Practice 1: Repeatedly irrigate and wash the sheep lungs until they are white, cut into slices and blanch them in water; rub the sheep intestines and sheep belly with salt and rub them to remove mucus, blanch them in water and cut them into sections; cut the sheep heart open to remove blood stains, and slice them; The sheep head meat is disassembled and cut into pieces. Add clear water to the casserole, add mutton offal, onion knots, and ginger slices, bring to a boil, remove the foam, add rice wine, and simmer for 3 hours on low heat.

3. Sheep heart and sheep liver: Draw in the middle and soak in water for 3 hours, wash with flying water. Mutton: Select sheep's hind leg meat, soak it in clean water and rinse it in blood.

4. Practice: The method of mutton soup is relatively simple. First, wash the mutton and cut it into pieces of appropriate size. Then put the mutton into the pan, add enough water, boil over high heat, skim off the foam, and turn to low heat to simmer slowly. Some seasonings, such as ginger slices, green onion slices, cooking wine, etc., can be added during the stewing process to remove the mutton smell. Cook until the mutton is cooked and the soup is rich.