It's cold outside in winter, so when you come home, you can have a bowl of steaming hot mutton offal soup, along with mutton shumai. Isn't that just wonderful?
Materials
Steps for making mutton offal soup (one of 100 home-style dishes)
I bought ready-made lamb offal, washed it, put it in a pot of cold water, added a spoonful of cooking wine, blanched it, then took it out and drained it, and set it aside.
Heat oil in a wok, then add chopped scallions, minced garlic, minced ginger, and dried chili peppers. Sauté until fragrant. (You can also omit the scallions and dried chili peppers, depending on your personal preference.)
Stir-fry the lamb offal in a pot for a while, then add half a pot of hot or boiling water, enough to cover the offal. It's best to add enough water at once, depending on how much broth you want. Add five-spice powder, white pepper powder, and salt, and simmer for 40-60 minutes. I think the longer it cooks, the more flavorful it will be, and the whiter and richer the broth will be.
After cooking, add 2 grams of chicken bouillon, ladle it into a soup bowl, add cilantro and a few drops of sesame oil, and then add salt or white pepper powder according to personal taste.
