Method of haggis soup:

1, mutton . Mutton bone . Onion . Ginger . Coriander . Spices . Pepper. Salt. MSG. Chinese wolfberry.

2, sheep bone clean, smashed, mutton chunks (10 centimeters long. 3 centimeters wide), blanch with water, blanching to cool water in the pot.

3, the blanched lamb bone. Mutton into the pot, add water (more), and then into the onion. Ginger. Dashery. Pepper . Chinese wolfberry. Boil on high heat, cook until the mutton is cooked, then fish out.

4, the cooked lamb sliced or fast, as needed into a bowl, add salt. MSG. Parsley end, scooped into the lamb broth is complete.

Lamb soup practice:

1, wash and cut the lamb into small thin slices, winter melon peeled and seeded cut into thin rectangular slices, scalded with boiling water, cilantro cut into eight-minute-long section;

2, the pot into the broth, winter melon, add salt, pepper water, wine, monosodium glutamate, pepper, to a large fire simmering;

3, when the soup is open to the mutton, shredded green onions, shredded ginger, coriander into the pot, and then boil, add a little lard, immediately out of the spoon in the bowl, mutton winter melon soup is complete.

The essence of these two soups is simmering mutton soup, and mutton soup and haggis soup is good to drink, which has a lot to do with simmering mutton soup, first of all, mutton soup simmering needs some old sheep, the selection of mutton, mutton bones and sheep's head together with the best, and then is the time of simmering.

Simmering when the fire and time is more delicate, to be a small fire and slow stewing, are generally able to simmer for five or six hours, and mutton soup in the mutton and mutton are selected just adult lamb-based.

In fact, both of them are the same soup, only to say that put inside there is mutton, and haggis soup inside the sheep liver, sheep lungs, tripe and so on.