Tips for making mutton and sheep blood soup

Ingredients: sheep blood 200g, vermicelli100g, tofu 50g.

Accessories: 2 flour cakes, appropriate amount of coriander, appropriate amount of green garlic, pepper 15g, fennel 5g, cinnamon 8g, star anise 8g, tsaoko 2g, pepper 2g and galangal 2g.

Steps of sheep blood noodle soup:

1, prepare materials.

2. Cut sheep blood into thin strips.

3. Cut the tofu into thick slices.

4. Soak the vermicelli in cold water.

5. Heat the wok, and bake the pepper and fennel on low heat.

6. Heat a wok and add cinnamon, star anise, tsaoko and galangal.

7. First roll the pepper and fennel into fine flour, then mix other seasonings and roll them into powder, and then stir them evenly with the pepper fennel powder.

8. It is also the main seasoning. The production method is to boil the seasoning bag in clear water, take it out after it is cooked to taste, pour lard and continue to cook until the water evaporates, boil the prepared water and dry it, and eat the prepared taste in lard, that is, wax juice oil.

9. Add water to the pot. After the water is boiled, add 2 grams of salt, and then add the crushed seasoning noodles. Keep the soup pot small and the tofu slightly cooked.

10. Put the sheep's blood in the colander and shake it in the soup pot several times until the sheep's blood is mature.

1 1. Put the soaked vermicelli in a colander and cook it once.

12. Put the soaked vermicelli into the colander and cook it once.

13. Take out vermicelli, sheep blood and tofu and put them in a bowl.

14. Then add wax juice oil and Chili oil in turn, and add appropriate amount of coriander and minced onion and garlic to make soup.