Majia mutton offal

Zunhua Xiguan Hui people, Ma Erba (Ma Guifu) mutton offal, delicious, fragrant and rotten. In the past, at eight or nine o'clock in the morning, people in the city would hear the cries of "miscellaneous sheep" all the way from West Street to the pavilion, with a unique sound, which could be heard three miles away. "Mutton offal" was originally made of dirty and smelly sheep's head, sheep's crow and sheep's water. However, when these things arrive at Master Ma's hands, they become delicious food with rich aroma. Ma Guiqing and Ma Guifu were originally from Baodi County, and they fled with their father to Zunhua in 1915 to do this business. In order to gain credibility and make a living, they are very careful in cleaning raw materials, matching seasonings and cooking time. The basic practice is to wash the head, hoof and water first, then boil it with clear water, take it out and put it in the old soup pot for cooking. Soup stock is cook the meat soup with fennel, pepper, aniseed, onion, garlic, ginger and other condiments. Because it is used every time in cook the meat, it is called soup stock. Uncover the pot less when cooking, and grasp the time and temperature when watching the pot. Put the head, hoof and water, the old sheep should be cooked for a while, and the fat intestines and liver should be put back to avoid oil leakage and overcooking. The mutton head, hoof and water cooked in this way are delicious and have a special flavor. Because he insists on quality first and reputation first for a long time, more than 20 sheep offal are pushed out of Xiguan every day and sold out before waiting for the pavilion. Majia haggis has been operating for more than 40 years and has been praised by the masses.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)