Lamb's Blood Stewed with Coriander

by Qiuyue0815

4.6 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

3

Coriander is coriander. This dish is very popular here. It has the special aroma of coriander and fresh local sheep blood. You must add mutton fat to make this dish, so it tastes more distinctive (the chili mutton sauce I put is made with mutton fat for chili noodles. My dad made it, superb).

Ingredients

75g Coriander
3 cloves Garlic

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3 slices Ginger

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1/3 tablespoon Chicken Noodles
1 Shallot

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1/4 spoon Pepper Powder
2 tablespoons Chili Mutton
1 tablespoon Maggi Umami Juice
1/4 spoon Salt

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Lamb's Blood Stewed with Coriander

1. Prepare the ingredients

2. Sheep blood cut into thick slices

3. Coriander cut into sections

4. Scallion, ginger, garlic and chili for later use

5. Sauté chives, ginger, garlic, chili, pepper powder in oil

6. Add chili mutton

7. Put in two thirds of coriander

8. Add lamb blood in a spoon and stir well

9. Put an appropriate amount of water, add salt and stew for a while until it is broken

10. Add chicken noodles

11. Put the remaining third of the coriander in

12. Add a few drops of Maggi umami sauce to season it out

Tips:
When the sheep blood is bought back, it should be soaked or blanched in light salt water

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