Asia's Toughest Women!! Cooking Exotic Mongolian Food Never Seen Before!!

🇲🇳 BOILED INTESTINE & SAUSAGE: Big sausage - Stuff intestine with blood, flour, salt, wild chives, a bit water. Tie the intestine to make a sausage. | Small sausage - stuff with meat, some of the stomach, and a smaller intestine. Other organs: liver, heart, and lungs.| Porridge - when all organs are removed, filter the stock and add rice into this stock, then wait until it becomes a porridge.

🇲🇳 THE WHITE BIRD (SHEEP TAIL/BUTT): Trim the fur of the sheep tail. Remove the rest of the hair with a blowtorch. Trim the fat inside to make a sack. Slice meat with some fat. Stuff the meat inside the tail sack and add salt water. Using a huge needle and camel wool, sew the tail. Use a special Mongolian technique to secure the sack. Blowtorch some more. Clean the exterior with boiled water then boil it for hours. Ready to serve.

🇲🇳 SHEEP HEAD BOILED IN STOMACH: Blowtorch sheep head. Scrape the bones to remove the black/burnt layer. Clean sheep's stomach by turning it inside out and scraping it with boiled water. Clean sheep head with boiled water and rub it. Cut the head in a Mongolian traditional way to break the jaw. Stuff the head in the stomach and add salt water. Make sure there is no air inside the stomach. Use camel hair as a string to sew the stomach shut. Boil for hours.