Traditional Culture Encyclopedia - Traditional festivals - How to make mutton chop suey soup
How to make mutton chop suey soup
Haggis
Haggis
Step 2: Wash the stolen goods in your stomach with cold water first, then scald your stomach with boiling water, and peel off the residue in your stomach with a knife while it is hot and throw it away. Then take a big basin, wash your belly with water, then wash your belly with flowers, and finally wash your thin belly.
Step 3: clamp the sheep's head with a clamp, slowly put it in the stove and burn it with a torch. Hold four sheep's hoofs and slowly put them into the furnace to scorch their hair. Scrape off the burnt hair with a knife.
Step 4: pry open the shell of the sheep's hoof with a knife.
Step 5: put the sheep's head and hoof in the furnace and burn them into black coke shells again, then blanch them with boiling water. Then brush off the residual hair and black coke shell with a wire ball to expose the hairless sheep head and hoof.
Step 6: Cut the goat's chin in half with an axe and cut the burnt meat with a knife.
Step 7: Cut the sheep's ear in half, and cut the root of the sheep's ear in half with a knife.
Step 8: soak the viscera, head, limbs and hooves of the sheep in cold water for two hours.
Step 9: Cut sheep's viscera, sheep's head, sheep's hoof, potatoes, onions and ginger into small pieces, blanch them in boiling water, and then add some salt.
Step 10: Put the cooked chop suey into a bowl, add the coriander powder, and the chop suey is ready.
1. Wash and chop mutton, cut Dangshen and Beiqi, soak red dates and medlar thoroughly, wash ginger and slice;
2. add water to the pot. After the water is boiled, add the mutton slices, boil the blood over medium heat, remove and rinse for later use;
3. Put mutton slices, ginger slices, Beiqi slices, Codonopsis pilosula segments, red dates, Lycium barbarum, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into a soup bowl, inject clean water, steam in a steamer for 2 hours, and then take them out.
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