Wuzhong-style Lamb Offal Stew

Wuzhong-style Lamb Offal Stew

　　  Lamb offal stew is a famous traditional snack made across various regions in Ningxia, but the version from Wuzhong City stands out for its unique preparation and long history, hence it is also known as Wuzhong-style lamb offal stew. In May 1994, it was honored as a “National Famous Halal Flavor Food.”

    Ingredients: One set of fresh lamb offal (including lamb head, lamb tripe, lamb intestines, lamb trotters, lamb heart, lamb liver, lamb lungs, coriander, scallions, ginger, garlic sprouts, refined salt, monosodium glutamate, chili oil, and lamb broth.

    Preparation: Singe the lamb head and trotters over fire to remove any remaining hair. Turn inside out the lamb intestines and tripe to clean out any residue. Wash all parts and boil them together with the lamb heart and liver until cooked. Remove the bones and cut them into strips or sections. For the lamb lungs, rinse them with a thin batter from which the gluten has been removed, then boil them until done and slice into long strips. Combine all the cooked ingredients in the lamb broth and simmer briefly. Sprinkle with garlic sprouts and coriander, drizzle with chili oil, and serve in a bowl.

    Characteristics: Richly red, glossy, tender meat in a spicy broth.