In the north, many people like to eat haggis. Although there may be some peculiar smell in the haggis, through proper cooking, this hernia can be reduced and the umami flavor of the mutton can be fully released. Haggis is enjoyed by many people as breakfast. Some people want to make haggis at home. In fact, the materials are not complicated, but they need to pay attention to the hygiene of the mutton and handle it cleanly. So, how should you cook raw haggis?

1. Roasted haggis and lamb tripe

Ingredients: 1 sheep tripe (about 1200 grams), 200 grams of sheep lungs, sheep 1000 grams of liver, 500 grams of onions, 200 grams of rice, 250 grams of eggs, 500 grams of lettuce leaves, and 750 grams of milk.

Seasoning: 150 grams of lard, appropriate amount of refined salt, pepper, and red wine

Cooking method: Wash the lamb tripe and lay it on the inside; wash and cut the lamb lungs and liver into small pieces. Dice; wash and mince onions, wash lettuce leaves

; set aside.

Heat the pot and add lard. When it melts, add chopped onions and stir-fry until slightly yellow. Add lamb lungs and stir-fry until cooked. Add red wine.

Add salt and Mix the pepper and rice thoroughly to make a filling, put it into the lamb belly and sew the mouth tightly with thread, put it on a baking sheet and bake it in the oven until it turns color, pour an appropriate amount of clear soup and bake it over medium heat.

Put salt, eggs, and milk together and mix thoroughly to form custard sauce. Pour 1/3 of the custard sauce on the roasted lamb tripe, then bake it in the oven until it turns brown, then pour 1/3 of the custard sauce. 3 egg custard, and keep turning the lamb tripe, bake for a while and then add 1/3 custard sauce, cook until yellow, and serve with lettuce leaves.

Features: Fresh and delicious, unique flavor.

2. How to make mutton soup

Ingredients: 50 grams each of sheep heart, sheep lungs, sheep tripe and sheep intestines.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, aniseed, peppercorns, salt, vinegar, cooking wine, coriander, pepper, MSG.

Method:

1) Wash the sheep heart, lungs, tripe and intestines separately.

2) Pour an appropriate amount of water into the pot and bring to a boil, add the haggis, add peppercorns, aniseed, shredded green onions, ginger slices, garlic cloves, and salt, cook until the haggis is cooked, then take it out. Drain and cut into small pieces.

3) Pour the mutton soup into the wok, add mutton offal, minced ginger, minced garlic, cooking wine, and salt. Bring to a boil over high heat, then reduce to a small heat, skim off the foam, add vinegar and MSG, and wait When the haggis is cooked, add pepper and coriander powder, stir well, and serve.

You can add chili oil, fermented bean curd, etc. according to your own taste.