white soup chop suey
By GriffinCole
White soup chop suey is a famous traditional Muslim dish in Beijing and is very popular among old Beijingers. It has the characteristics of soft and rotten meat, white soup color, and full of sour, spicy and salty aroma. In the past, it was mostly supplied after the beginning of autumn. The important raw materials were mutton tripe, sheep lung, Yang intestines, sheep heart, sheep head meat, etc. The white soup chop suey has a unique taste and outstanding flavor, making it a very common snack today.
Recipe Recommendations
- goat liver appropriate amount
- Morel appropriate amount
- catgut appropriate amount
- sheep lung appropriate amount
- mutton head meat appropriate amount
- coriander appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- shrimp oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for white soup chop suey
1
Ingredients: Sheep liver, sheep tripe, sheep intestines, sheep lung, sheep head meat seasoning: onion, ginger, coriander, star anise, pepper, shrimp oil, chicken essence, salt
2
Wash the sheep liver, lungs, intestines, and sheep head meat.
3
Put it into a boiling water pot and cook it for a while, blanch the blood foam.
4
Put the pan on fire, add appropriate amount of water to boil, add various ingredients, cut the green onion into sections, slice the ginger, and put it into the pan together with the pepper, star anise, and salt.
5
After boiling, change to low heat and simmer for more than 2 hours.
6
until simmered.
7
Remove and cool, and set aside the original soup.
8
Cut the mutton tripe into strips, the fat intestines, slice the mutton head meat, sheep lungs, and sheep liver, and minced coriander.
9
Heat the soup pot, add the original soup, put the chopped ingredients into a spoon, boil to remove the floating foam, add chicken essence, pour into the soup bowl, and serve sesame paste, shrimp oil, and minced coriander with the dishes.