Mutton tripe 1 set

Heart, liver and lung 1 set

Sausage 1 pair

Head and hoof 1 set

Inner Mongolia potato right amount

Onion, ginger, garlic, pepper and salt.

Appropriate amount of coriander

Appropriate amount of tomatoes (ketchup)

Three steps | stew, stir-fry and cook

1

stew

1. Wash tripe, heart, lungs, intestines, head and hooves, put them in a pot, add onion, ginger and garlic salt and pepper, and cook them over high fire until cooked.

2. Criterion for judging the pot: It is most appropriate to use a chopstick to puncture the lamb belly inside without great effort.

3. Then take out the pot, drain the soup and let it cool for later use.

2

deep-fry

1. Cut the belly of lamb into thin strips, the heart, liver and lungs into thin strips, the intestine of lamb into 0.5cm pieces, and the head of lamb into thin strips.

2. Pick up the pan and pour the oil.

3. Add onion, ginger and pepper, and add the shredded stomach, heart, lungs, intestines and sheep's head until fragrant.

4. Stir fry slowly until the steam is less and the fragrance overflows.

5. This step of frying is to remove the fishy smell of mutton offal, and it can be stored for a long time, which is convenient for next time.

three

Stew in water

1. Prepare potato chips (0.5cm).

2. Pour the fried chop suey into the pot and add water.

3. Add onion, ginger, garlic, pepper and salt at the same time.

4. When the water in the pot boils, add the chopped potato chips.

5. Add tomatoes (ketchup) to make the haggis look good and delicious.

6. Cooking time: Judging from the potatoes put in, the potatoes can be cooked when they are cooked.

7. Put a bowl of mutton offal after export, add chopped parsley, and a bowl of authentic Inner Mongolia mutton offal will be served. It would be better to put a few spoonfuls of Chili oil in front of the entrance (it makes your mouth water when you think about it)

Generally speaking, the longer the cooking time, the more fragrant it is. The soft and hard tastes are operated according to personal tastes.

end

Matters needing attention

It is best to have mutton offal from Inner Mongolia (for example, mutton offal from other places, adding spices such as Radix Angelicae Dahuricae in the stewing step to remove fishy smell).

It is best to produce potatoes from Inner Mongolia, which are fresh and delicious (Inner Mongolia potatoes have less water and more starch).

The real wisdom of cooking lies not only in smelling, especially in summer, but also in long-term storage. Put the fried chop suey in the safe, cut it into pieces when you need it, and then add potato chips to cook it briefly.

Bameng chop suey is washed with mutton tripe, and the mutton tripe in rural areas of Bameng is white and does not eat hairy tripe. This is according to personal taste.