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

Seasoning: mutton soup, shredded green onion, minced ginger, sliced ??ginger, minced garlic, garlic cloves, aniseed, peppercorns, salt, vinegar, cooking wine, minced coriander, pepper and 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, peppercorns, aniseed, shredded green onions, ginger slices, garlic cloves, and salt. Cook until the haggis is nine times 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 low 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. Step 1: Use chopsticks to turn the fatty intestines inside out so that the intestines can be washed clean.

The second step: First wash the stolen goods in the stomach with cold water, then scald the stomach with boiling water, peel off the belly residue with a knife and throw it away while it is hot. Then take a big basin, wash the water belly, then wash the flower belly, and finally wash the thin belly.

Step 3: Clamp the sheep head with a clamp, slowly put it into the stove, and use the fire to burn the hair. Clamp the four sheep's hooves with clamps and slowly put them into the stove to burn the wool. Use a knife to scrape off the burnt hair.

Step 4: Pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep head and hooves into the stove and burn them again to turn them into black charred shells, and then scald them with boiling water. Then use an iron wire ball to brush the remaining hair and black charcoal shells to reveal the hairless sheep heads and hooves.

Step 6: Cut the lamb chin in half with an axe, and cut off the charred meat with a knife.

Step 7: Cut the sheep's ear in half, and use a knife to cut the root of the sheep's ear in half.

Step 8: Soak the sheep's internal organs, sheep's head and sheep's limbs and hooves in cold water. After soaking, boil them in boiling water for two hours.

Step 9: Cut the sheep offal, sheep head, sheep hooves, potatoes, onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

Step 10: Put the cooked haggis into a bowl, add minced coriander, and the haggis is ready.