For these haggis, first of all, it is a matter of cleaning up, if the cleaning is not clean, it is how to cook is going to have a flavor. First of all, let's look at the cleaning of sheep lungs, first find the trachea of sheep lungs, and then use the faucet to rinse the trachea, you will see that the rinsing out of the water is blood, until the rinsing out of the water is clear, this sheep lungs will be cleaned. Then there is a sheep heart treatment, like sheep heart, the top of the white tendons all removed clean. As for the sheep liver, with warm water directly wash will not have a lot of blood water can be.

After cleaning, then there is a key treatment to remove the fishy flavor. First of all, the sheep heart sheep liver sheep lungs directly thrown into the pot to boil for 10 minutes after the fish out, pour out the water, re-add water, cut 2 white radish (can also be orange peel) with sheep heart sheep lung sheep liver together with boiling. After boiling the lungs, pull out the sheep's heart, lungs and liver and slice them. At this time they have removed their fishy flavor.

After the fishy flavor of sheep heart, sheep liver and sheep lungs is removed, the next step is to cook, this time according to personal taste to add some ingredients together to cook them into a delicious. However, generally can not leave to add garlic, scallions, anise, ginger, pepper, cooking wine, chili, peel, coriander and other household spices to cook together into the flavor.