How to make Northeastern mutton soup

Drinking mutton soup is quite popular all over the country, such as in the Northwest region, the Northeast region, etc. The mutton soup in the Northeast is somewhat different from that in other places. In addition to preparing some mutton, people also like to put some mutton offal in it. The so-called mutton offal refers to some ingredients such as mutton tripe, mutton liver, and mutton lungs. This kind of mutton soup tastes fresh and has good nutritional value. Let's take a look at the method of making Northeast mutton soup.

How to make Northeastern mutton soup

Ingredients: lamb, mutton offal, vermicelli oil, bean curd skin, coriander, onion, ginger, garlic, sesame oil, soy sauce, vinegar, oyster sauce, pepper, salt, chili oil.

practice

1. Put the cleaned mutton offal into low heat and cook for one to two minutes, then remove and set aside.

2. Slice the onion, ginger and garlic, sprinkle with appropriate amount of salt and five-spice powder and set aside.

3. Pour mutton soup into the pot, add mutton and bean curd, cook the vegetables and pour into a bowl.

4. Heat oil in a pan, pour in the mutton offal, add soy sauce and oyster sauce and stir-fry evenly.

5. Pour the mutton soup into the fried mutton offal, bring to a boil together, add vermicelli into the pot and cook until cooked.

6. Prepare a bowl of sauce with soy sauce, vinegar, sesame oil, sesame oil, chili oil, pepper and coriander.

7. Pour the sauce into the mutton soup, stir evenly and you can start eating!

Sheep offal preparation process:

1. Whether the sheep lungs are processed and cleaned thoroughly is the key to the success of cooking this dish. The processing method is to first fill the sheep lungs with water, then pour it out, repeat this several times until the lungs turn white, then fill them with the batter that has been washed with gluten to make the sheep lungs swollen, then control the water, put them in a pot of boiling water and cook for half an hour, then take out: the sheep head, sheep heart, sheep stomach, sheep intestines and other parts, all are cleaned with hot water and cooked. Then cut them into shreds separately, and use the oil obtained from boiling the offal to fry the peppers into red oil.

2. Put the chopped shredded Chinese cabbage into the original soup, add chopped green onion, minced ginger, minced garlic, MSG, coriander and fried red oil, cabbage strips and fried tofu, cover and simmer for a while, then serve in a bowl, sprinkle with 50g fried potato strips and serve.