The last type is mutton offal. In Jingzhou, this is absolutely a top-notch, luxurious breakfast for guests. All kinds of mutton offal need to be cooked at least a day in advance. The next morning, the cooked mutton offal is cut into strips and then steeped in a broth with chili oil.
Finally, after cooking the potato vermicelli, a large spoonful of mutton offal and broth is placed on top, sprinkled with chopped green onions and cilantro.
There's an old shop on the street specializing in mutton offal. Many people would get up very early just to eat a bowl of fragrant mutton offal there, paired with two meat pies—what a delicious treat!
Liu Xiuzhen had already chopped up all the cooked mutton offal, saving Chen Mo a lot of work.
The next step was the broth.
Mutton offal has a strong smell, even though various seasonings are added during cooking to remove the gaminess, the final product still has a hard-to-hide strong aroma.
Therefore, this broth is particularly important.
