Once cooled, begin cutting.
Cut the lamb tripe into strips, the lamb intestines into rolling segments, the lamb liver and lungs into slices, and then take the lamb blood and cut it into strips; the ingredients for the lamb offal soup are now ready.
Later, just stew it slightly with the prepared lamb broth, season with salt and pepper, and enjoy the delicious meal.
After preparing the offals, Lin Xu fished out the lamb head, which had been soaking until pale, and started to stew it in clear water.
While stewing the lamb head, he also roasted some Sichuan peppercorn salt using low heat, ground it into a powder, and added a little cardamom powder and a bit of clove powder to enhance the meat's aroma.
After the lamb head had been stewing for about an hour, the skin on the front of the head had completely cracked and shrunk, exposing the milky white skull.
While it was hot, Lin Xu stripped the skin away and took out the lamb's skull, then removed the jawbone and the lamb's tongue.
