1. Fill the sheep's lung trachea with clean water, flush the water to pour out the dirty liquid in the lungs, repeat it many times, until the sheep's lungs are white, use a knife to make a horizontal and vertical cut on each lobe of the lung, half way deep. Squeeze out the liquid water, rinse with water, put the water out of the pot, boil, remove the blood foam, wash, cut into 4 cm long and 2.5 cm wide rectangles, then put it in the pot and cook for a few minutes, then soak in clean water. use;
2. Knead the lamb large intestine and lamb tripe with salt to remove mucus and belly oil impurities, put them in a pot of boiling water and cook for a few minutes, scrape off the white liquor from the lamb belly, cut the lamb intestine into 2 cm long sections, and cut the lamb belly into 3 A piece of cm long and 2 cm wide; cut open the heart of the sheep to remove all blood stains, boil for a few minutes, then remove the slices; remove the hair from the head of the sheep, boil it in boiling water for 10 minutes, remove the skull, remove the face of the sheep , Tongue, ears, mutton head meat cut into 5 cm long and 2.5 cm wide pieces, ears, mutton tongue cut into thin slices;
3. Put 20 grams of lamb, green onion knots (knotted), 25 grams of ginger pieces (sliced), etc. in a casserole, add water to a boil, remove the foam, add rice wine, cover and simmer for 3 hours. Remove the ginger and green onions, add salt, pepper, 40g chopped green onion (cut flowers), 5g minced ginger (finely chopped), minced garlic, ground coriander, etc., and serve.