Beijing snacks: thick white soup --- assorted white soup-You Are Foodie

By Charlotte
12

Beijing snacks: thick white soup --- assorted white soup

As a famous halal traditional dish in Beijing, white soup offal is very popular with old Beijingers. It has the characteristics of soft and rotten meat, white soup, sour, spicy and salty flavor. In the past, it was mostly supplied after the beginning of autumn. The important raw materials are sheep tripe, sheep lung, Yangchang, sheep heart, sheep head meat, etc. the assorted white soup has a unique flavor and has become a very common snack nowadays.

Main Ingredients

Mutton head A moderate amount of
Sheep intestines appropriate amount
Ovine lung A moderate amount of
Tripe A moderate amount of
Sheep liver A moderate amount of

Auxiliary Ingredients

coriander A moderate amount of
salt A moderate amount of
Sesame paste appropriate amount
Shrimp oil appropriate amount
Sichuan Pepper 1
Star anise 2 capsules
ginger appropriate amount
green Chinese onion appropriate amount

Step 1 . Wash the liver, lungs, intestines and mutton.

Step 2 . Boil in boiling water for 3-5 minutes, and blanch the foam.

Step 3 . Put some water on the fire and bring to a boil. Add chopped sheep, green onions and ginger slices, pepper, star anise and salt into the pot.

Step 4 . Bring to a boil and skim the foam.

Step 5 . Change to low heat and simmer for more than 2 hours. Cook until soft and rotten. Remove the original soup and set aside.

Step 6 . Chop the sundries and mince the coriander.

Step 7 . Put the sundries into a bowl and add the original soup, sesame paste, shrimp oil and coriander powder.

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