Exclusive Lamb Soup

Prepare the materials.

Tear the cabbage leaves into small pieces, cut the tofu into cubes, cut the lamb's blood into long strips, chop the cilantro, and chop the green onions into fine pieces.

Add water to the pot and bring it to a boil, then quickly blanch the lamb slices and lamb blood and remove them.

Heat a cold pan with cold oil, add chopped scallions and sauté until fragrant, add the cabbage leaves and stir-fry a few times, add water and the vermicelli, bring to a boil over high heat, then cook the vermicelli over medium heat until it is 70% done.

Add the tofu and then add the lamb blood, cooking for two to three minutes. Next, add the lamb rolls, bring to a boil, and season with an appropriate amount of salt and chicken essence. Add cilantro and chopped green onions, drizzle with sesame oil, sprinkle with pepper, and it’s ready to serve.

It's on the table. Drizzle a little vinegar when eating; it's fragrant, warms the stomach, and comforts the heart.