Yinchuan Stewed Lamb Offal

Yinchuan Stewed Lamb Offal

　　Stewed lamb offal is a famous traditional snack, made across various regions in Ningxia. It is particularly renowned for its unique preparation and long history in Wuzhong City, hence also known as Wuzhong-style lamb offal. In May 1994, it was honored as a “National Halal Famous Flavor Food.” Ingredients: one set of fresh lamb offal (including sheep’s head, tripe, intestines, trotters, heart, liver, lungs, cilantro, scallions, ginger, garlic sprouts, salt, monosodium glutamate, chili oil, and lamb broth. Preparation: Singe the sheep’s head and trotters to remove any remaining hair, turn the intestines and tripe inside out to clean out residues. Wash all parts and boil them together with the heart and liver until cooked, then debone and cut them into strips or sections. Clean the lungs by flushing out starch residue with a thin flour paste, then boil them until done and slice into strips. Finally, place all the cooked ingredients into the lamb broth, simmer briefly, sprinkle with garlic sprouts and cilantro, drizzle with chili oil, and serve in a bowl. Characteristics: Richly red, glossy, tender meat, and spicy broth.

　　Preparation:

　　(1) Fill a whole sheep’s lung with water through the windpipe, repeatedly washing and flushing until the lung turns completely white.

　　(2) Fill the lung with a flour paste to expand it, hang it up to drain, then boil it and remove.

　　(3) Boil and clean the sheep’s head, heart, tripe, and intestines, then cut them into shreds and add them to the original broth along with chopped scallions, ginger, garlic, chili oil, monosodium glutamate, and cilantro.

　　Characteristics: Fresh, fragrant, slightly salty—perfect with alcohol, especially the lamb liver which is believed to have a liver-cleansing and vision-improving effect.