Main Ingredients:
Lamb offal: 500g.
Additional Ingredients:
Bay leaves: 2 pieces; Sichuan peppercorns: 1; Spring onion: 1; Small dried chili peppers: 5; Ginger: 1/2 piece; White pepper powder: 2g.
Taste: Salty and savory; Cooking method: Stew; Time required: Several hours; Difficulty: Moderate.
Steps to Make Yangza Tang (Lamb Offal Soup)
Wash the lamb offal thoroughly.
Add water and prepare to blanch the lamb offal.
Bring to a boil over high heat, skim off the blood foam.
Remove and drain the lamb offal.
Wash the lamb offal again and drain.
Cut the spring onion into sections, crush the ginger, and prepare the bay leaves and Sichuan peppercorns.
Add a little oil to the enamel pot.
Add the ginger, spring onion, bay leaves, Sichuan peppercorns, and washed and cut small dried chili peppers. Stir-fry over low heat until fragrant.
Be sure to stir-fry over low heat until fragrant.
Add the lamb offal and stir-fry until evenly coated with the spices.
Continue to stir-fry until the spices are fully fragrant.
Add an appropriate amount of water, a little white pepper powder, bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half until the lamb offal is tender. Add a little salt to taste and serve.
Sprinkle with a little coriander and spring onion when serving.
Very delicious.
