How to make mutton intestine soup and mutton soup

1. Sheep intestine soup is now a more elegant name. In the past, it was called sheep intestine soup. The pronunciation in Cangzhou dialect is "like taste - ye". Cangzhou is located in the eastern part of the North China Plain, but it has many famous restaurants in its jurisdiction. Mengcun Hui Autonomous County. The Hui nationality is a major ethnic group here, so it is not surprising that snacks based on beef and mutton are available. Therefore, Cangzhou snack lamb intestines is the representative.

The method is: first add 50 kilograms of water into the pot, and when the pot starts to boil, add 30 kilograms of fresh meat, one pair each of haggis and skeleton, and use Burn over high heat (wood fire is better), push out the foam, then add the seasonings to the pot, add half a catty each of green onions and ginger and an appropriate amount, and simmer for another 40 minutes.

Condiments: Mainly include Angelica dahuricae, cinnamon, caoguo, tangerine peel, almonds, etc. They should be added to the pot in appropriate proportions. If there is too much, the medicinal smell will be strong, and if there is less, the fishy smell will not be removed. When eating, chop the cooked mutton and haggis in the soup pot and put them into a bowl, then add the mutton soup, add minced garlic and spicy oil.

It is bright and milky white in color; the soup is beautiful in texture and rich in nutrients; the sheep intestines are refreshing but not greasy in the mouth, with an attractive aroma and no fishy smell. Its soup has a unique fragrance.

2. Lamb offal soup

Efficacy: moisturizes the five internal organs and strengthens the body.

Source: Encyclopedia of Healthy Soups

Source: Chinese Medicinal Soup Recipe

Ingredients: 100 each of sheep heart, lung, tripe, tongue, kidney and liver grams, 25 grams of coriander, appropriate amounts of refined salt, monosodium glutamate, shredded green onions, minced ginger, pepper, pepper water, soy sauce, and mutton soup.

Preparation method: Cook the above raw materials and cut them into thin slices and set aside. Wash and mince coriander. Put the mutton soup in the pot and bring to a boil, add the raw materials and bring to a boil, skim off the foam, add the seasonings and cook until cooked, then add the seasoning and minced coriander.

Usage Take at will.

Note: This soup uses the five internal organs of sheep. The sheep heart relieves stagnation and nourishes the heart; the sheep liver nourishes blood and nourishes the liver, improving eyesight; the sheep lungs nourish lung qi and regulate water channels; the sheep tripe nourishes deficiency. Strengthens the spleen and stomach; sheep kidney nourishes kidney qi and replenishes the essence. The combination of several ingredients can effectively replenish the weakened five internal organs.

Indications: Deficiency of the five internal organs

Category: Medicinal diet

Green goat meat such as "Chuijie" and "Mengyang" from both sides of the Dasha River in the southeast of Shan County.

The cooking method is: first add 50 kilograms of water into the pot, and when the pot is boiling, add 30 kilograms of fresh meat, one pair each of haggis and bones, and cook over high fire (wood fire is better) ), push out the foam, then add the condiments to the pot, and add an appropriate amount of green onions and ginger, and simmer for another 40 minutes. The main condiments include Angelica dahuricae, cinnamon, caoguo, tangerine peel, almonds, etc. They should be added to the pot in appropriate amounts according to a certain proportion. If there is too much, the medicinal smell will be strong, and if there is too little, the fishy smell will not be removed. When eating, chop the cooked mutton and haggis in the soup pot and put them into a bowl, then add the mutton soup, add minced garlic and spicy oil.