White soup
By VicentaLakin
White soup is the traditional Qinghua Qinghua dish, which is very popular with the old Beijing people. It's full of soft, soft, white soup, sour and salty. Most of the material used to be supplied after the autumn is sheep belly, sheep lungs, intestines, sheep hearts, lamb head meat, etc., and white soup tastes so good that it becomes a common snack today。
Recipe Recommendations
- goat liver appropriate amount
- Morel appropriate amount
- sheep lung appropriate amount
- catgut appropriate amount
- mutton head meat appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- octagonal 2 capsules
- pepper 1 handful
- shrimp oil appropriate amount
- sesame paste appropriate amount
- salt appropriate amount
- coriander appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for White soup
1
Laundry of lamb liver, lungs, intestines and head meat。
2
A little 3 to 5 minutes in the boiling pot and haemorrhage。
3
A proper amount of fresh water shall be added to the fire, which shall be placed in a sheep, ginger onions and shall be placed in the pot with peppers, eight horns and salt。
4
The fire boils and leaves the fumes。
5
It's over two hours old。
6
Scratch, fragrance cut the end。
7
Scraps are put into the bowl and are fed into the original soup, sesame sauce, shrimp oil, and the aroma。