Method:
65438+
2. Put water in the pot to the belly, remove the intestinal water, cool and shred for later use. Cook the sheep's head and the sheep's lungs together, take it out, shred the sheep's lungs, cut the sheep's head from the mandible with a sharp knife, cut off the face of the sheep's head along the skulls on both sides, and shred it for later use (the above raw materials should not be shredded too finely, only the chopsticks are thick). Sheep heart and liver are cooked separately because the liver is the place for hematopoiesis. If the intestines are cooked together, the soup will not taste good, and the mutton soup will never be stewed white! When cooking, put more salt in the heart and liver, take it out and shred it for later use.
3. Use a large pot of water (more water) to break the sheep bones and wash them, and put them into the pot. Sheep head, intestines and tripe (shredded) are also stewed in the pot. There is no need for mutton soup to foam.
4, put salt, monosodium glutamate, chicken essence, onion, ginger, garlic (small ingredients are chopped), be sure to ensure that the soup is boiling, so if the stew and milk are put together, you can't tell which is the soup and which is the milk! Stew it a little. Shred the heart and liver, wash it with water, and finally put it into the pot. Put it in the pot and turn off the heat. Serve in a bowl or hip flask according to the guest's requirements. With six dishes, chopped green onion, garlic, coriander, Chili oil, mustard oil and pepper.