Beijing-flavored Snacks: Sebaitang Thick---baitang Offal

Name: Beijing-flavored Snacks: Sebaitang Thick---baitang Offal
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep liver; Some Lamb tripe; Some Sheep lung; Some Sheep intestines; Some Green onions; Some ginger; 2 capsules star anise; 1 piece pepper; Some Shrimp oil; Some Tahini; Some salt; Some parsley

by kiss war girl

5.0 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

2

White soup zest is a traditional Jinghua halal dish, which is extremely popular with old Beijingers. It has the characteristics of soft and rotten meat, white soup, full of sour, spicy and salty flavor. In the past, it was mostly served after the beginning of autumn. The important raw materials are lamb tripe, lamb lungs, intestines, lamb heart, lamb head meat, etc. The white soup offal has a unique and outstanding flavor and has become a very common snack nowadays. "

Beijing-flavored Snacks: Sebaitang Thick---baitang Offal

1. Wash the lamb liver, lungs, intestines, and lamb's head.

2. Boil in a pot of boiling water for 3-5 minutes to blanch any foam.

3. Bring an appropriate amount of water to a boil on the fire, add the chopped haggis, green onion and ginger slices, together with pepper, star anise, and salt into the pot.