Home-style Preparation for Spicy and Numbing Water-boiled Lamb Intestine Slices

Ingredients:Fresh sheep's stomach one,Rampicellis (Chinese celery) strips salt, star anise,cinnamon bark, dry red chili,each a bit, fresh ginger,scallions, dried tangerine peel, salt and pepper to taste, garlic paste, ginger paste each a bit

Specific operation method:

1 One sheep's stomach, add some salt, rub and wash thoroughly, then rinse with clean water. Turn the stomach inside out and add more salt, rub again, then rinse with clear water. Place in a pot of boiling water, cook until tender, remove from heat, peel off black mucus, remove tendons, cut open and scrape off black skin, clean the membrane part thoroughly.

2 Place the sheep's stomach in a stewing pot, add star anise, fennel seeds, cinnamon bark, dry chili each a bit, along with ginger, scallions, dried tangerine peel, salt, and pepper. Fill the pot with water, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.Simmer for

1.5hours, remove and cool before slicing into strips as needed. 3 Garlic paste and ginger paste each a bit, dried chili powder a bit, soak in water and drain for use,Sichuan pepper a bit, soak in water and drain for use, fermented bean paste,

dry chilies and scallions strips each a bit, blanch the rampicellis strips, then drain and place in a bowl.4 Heat the pot, remove oil and wipe dry, add garlic paste, ginger paste, Sichuan pepper, chili powder, and fermented bean paste, stir over low heat until all water evaporates and aroma, spiciness, and numbingness come out. Pour in the cooked sheep's stomach, stir over high heat to intensify the flavor of the sheep's stomach, then add the filtered soup, a bit of ground black pepper, and light soy sauce. Simmer for 5 minutes. After 5 mint, uncover, add some chicken essence, mix with water-starch and pour over the bowl containing the rampicellis strips. Top with dried chili and scallions, then drizzle with hot oil to serve.