Sheep Blood Soup

Name: Sheep Blood Soup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Sheep blood; Some Scallion Ginger Coriander; 5g oil; 5g salt; 5g Vinegar; 2g MSG; 3g pepper

by Minger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

My family often buys some sheep's blood to eat, and almost every time I sell lamb, I bring some sheep's blood. You can cook a pot of soup for two dollars, and you can eat it when you open it. Every time I make sheep blood soup, Erbao will say: Haha, this dish melts in your mouth. Yes, as long as you pay attention to a small problem, the made sheep blood can really melt in the mouth.

Ingredients

Sheep Blood Soup

1. First process the ingredients, rinse the lamb's blood and cut into slices; cut the green onion, ginger and parsley separately for later use.

2. Heat up the pan and heat the oil, add the ginger slices in the oil, stir fry for a fragrance, and pour in some water.

3. Put in the sliced sheep's blood.

4. When the soup is boiled, season it with salt, vinegar, monosodium glutamate and pepper. Because lamb blood itself is eight mature, it can be cooked thoroughly after boiling, and it is easy to boil and affect the taste, so it is necessary to season it in advance.

5. After the soup in the pot is boiling, skim the floating powder and add some green onion and coriander to get out of the pot.

Tips:
Minger's summary: 1 Sheep blood itself is eight-mature, so it can be cooked thoroughly after boiling, and it is easy to boil and affect the taste, so it is necessary to season it in advance.

2 Pepper and lamb's blood go very well, you can put a little bit, and in winter, you can also eat a little pepper to keep out the cold!