Sheep offal soup

1. Clean sheep offal thoroughly

2. Add clean water and prepare for blanching

3. Bring to a boil over high heat, slowly bring to a boil, and remove any blood foam

4. Remove and drain the water

5. Clean and drain the water again for later use

6. Cut the scallions, crack the ginger, and prepare the fragrant grass bandits

7. Pour a little oil into the enamel pot

8. Add ginger, scallions, fragrant leaves, scallions, and washed and cut millet chili, stir fry over low heat until fragrant

9. Be sure to stir fry on low heat until fragrant

10. Pour in lamb offal and stir fry

11. Stir fry until evenly mixed and the spices are fully fried to create a fragrant aroma

12. Add an appropriate amount of hot water, pour in a little white pepper powder, bring to a boil over high heat, reduce the heat, and simmer for one and a half hours until the lamb offal is soft and tender. Add a little salt and you can take it out of the pot.

13. Sprinkle a little coriander and scallions to enhance the flavor when eating

14. Very delicious.