2: First use cool water to wash the spoils inside the belly, then use boiling water to scald the belly, and while it's hot, peel off the belly residue with a knife and throw it away. Then take a large pot, wash the water belly, then wash the flower belly, and finally wash the fine belly as well.
3: Put the sheep head with a clip, slowly into the fireplace, with the fire to burn the wool. Put the four hooves of the sheep into the fireplace slowly with a clip and burn the wool. Scrape off the burnt hair with a knife.
4: Pry off the shells of the sheep's hooves with a knife.
5: Put the sheep's head and hooves into the fireplace again to become black charred shells, and then scald them again with boiling water. Then use a ball of wire to brush the remnants of the hair and the black scorched shells, revealing the head and hooves of the sheep without hair.
6: Use an axe to cut the sheep's chin in half, and use a knife to cut off the burnt meat.
7: Cut the sheep's ears in half, and cut the roots of the ears in half with a knife.
8: Soak the sheep's entrails, head and hooves of the sheep's limbs in cool water, and after soaking, cook them in boiling water for two hours.
9: Cook the sheep offal, sheep's head, sheep's hooves, potatoes, green onions, ginger cut into small pieces into a pot of boiling water and add some salt.
10: Serve the cooked haggis in a bowl with chopped parsley and the haggis is ready.
Ingredients: 200 grams of lamb liver, 1 sheep kidney, 200 grams of lamb belly, 1 sheep heart, mint, perilla, coriander in moderation
Seasoning: 2 grams of salt, 10 grams of rice wine, 10 grams of ginger, 10 grams of shagging ginger, starch in moderation, 5 grams of soy sauce, 5 grams of oyster sauce, 10 grams of oil
Practice
1 Prepare the ingredients.
2 Sheep belly, rinse the surface with running water to clean impurities, and then repeatedly add starch scrub, until the wash until the odor is reduced.
3 Sheep kidney cut in half with a knife, pick off the white tendons with a knife, and cut into a criss-cross knife.
4 Lamb liver also cut into thin slices, put in a cooking bowl and add water to soak.
5 clean sheep belly knife cut into thin strips, also put into the cooking bowl with water soak; cut into cross flower knife sheep kidney is also immersed in water; sheep heart is also cut into a good soak in the water, and respectively, in the water to add a little rice wine, can be deodorized, about soak until no blood.
6 ginger sand ginger respectively patted, mint, perilla, parsley washed and cut into fine julienne spare.
7 pan hot, pour oil, ginger ginger into the pan to stir-fry aroma, and both ginger are fried slightly browned.
8 Lamb liver, lamb heart, and lamb kidney from the water, pour into the pot, add soy sauce, oyster sauce and stir-fry until browned.
9 Pour in water or stock, bring to a boil over high heat and cook for about 3 minutes.
10 Then pour in the lamb belly.
11 Once again, bring to a boil over high heat, skim the surface with a spoon, reduce the heat to medium and cook for another 10 minutes, until the haggis is cooked through.
12 Finally add the chopped tris, quickly fish well, add salt to season properly can be.
Tips
1 Clean the haggis until it is free of odor, otherwise it will cause the whole soup to be a lost cause. If you are not used to the smell of sheep, you can blanch all the haggis before making the soup.
2 Perilla, mint, cilantro are easy to plant, you can grow some on your own balcony, and pull a few if you want to eat them, which can often be the finishing touch to a dish.
3 Sand ginger is a seasoning with a special flavor, using sand ginger to cook soup is a characteristic of Guangxi ethnic minorities, especially to cook offal soup, which can play a role in removing the fishy and fragrant.
4 Fried two kinds of ginger must be even fire, the fire can not be too big, can be sand ginger and ginger are stirred out of the aroma, but also just the surface of the best golden brown.