Sheep Offal Stew
A Ningxia-style snack featuring lamb heart, liver, lungs, stomach, and intestines cut into pieces and simmered in broth, finished with chili oil and fresh cilantro. Air-inflated lung pieces may also be included.
Ingredients
Sheep offal (heart, liver, lungs, stomach, intestines, all cut into small pieces)
to taste
Flour (mixed into thin batter for stuffing sheep lungs)
to taste
Sheep fat (for frying chili)
to taste
Cilantro
to taste
Instructions
1
Prepare ingredients
Cut the sheep heart, liver, lungs, stomach and intestines into small pieces.
2
Stuff sheep lungs (optional)
Pour the thin batter made from flour into the empty cavities of the sheep lungs.
3
Cook
Add all ingredients to a pot and cook until tender.
4
Season
Drizzle with chili fried in sheep fat, then sprinkle with cilantro to serve.
