Stewed Sheep Spinal Cord

Stewed Sheep Spinal Cord

　　Place sheep spinal cords in a pot and cook until done. Remove, cool, then gently scrape the outer skin with a small knife, peel it off, and cut into 3 cm segments. Heat a wok over high heat, pour in clear broth and bring to a boil. Add the spinal cords, wood ear mushrooms, salt, pepper, prickly ash water, ginger juice, scallion threads, and MSG. Skim off any foam, thicken the sauce, drizzle with hot oil, and sprinkle with chopped cilantro to finish. This dish is soft, tender, delicious, and nutritious—making it a great tonic suitable for both the young and old. (Yinchuan)