1/5 Step by Step

1, first rinse all the raw haggis, put it into a large pot and boil it with hot water; the boiled water will have a lot of floating foam attached to the haggis, so it should be rinsed out with cold water constantly.

2/5

2, the cleaned haggis into a large pot, pour the water did not exceed the haggis 10 centimeters, add peppercorns, fresh ginger and salt, medium heat to boil; boiled to medium heat, continue to cook for 35 minutes, to be chopsticks can be easily inserted into the haggis can be turned off the fire; haggis out of the pot must be washed to remove the debris, soaked in ice water.

3/5

3, cut the tripe into 4-5 cm shredded, sheep intestines cut into segments, heart, liver, lungs cut into small slices standby; pot into a little bit of hoisin oil, will be all the haggis into the slow-fire stir-fry flavor out of the oil to raise the liver is easy to cook and rot, so the last and then put; then add pepper noodles, dry ginger noodles or ginger stir-fry aroma.

4/5

4, cut the mutton into cubes, shredded scallions, sautéed in lard until light yellow, add mutton, minced garlic, chili powder, allspice, fennel seeds, 5 minutes on high, add water and boil for 15 minutes on medium heat.

5/5

5, put 20 grams of potato strips and stir-fry together, then add water not over the haggis, cook until boiling; all ingredients and soup together into the soup pot, simmer over medium heat for 50-60 minutes, potato strips crispy, haggis cooked and soft can be seasoned with salt out of the pot.

Tips

1/2

Haggis soup is made of haggis with a variety of condiments, fine selection of ingredients, unique cooking, taste fragrant and pure thick, soup fat and not greasy, nutritious, easy to digest and assimilate, and consume the aftertaste.

2/2

Diet is characterized not only by rich nutrition, but also by simplicity. Haggis soup as a popular home cooking, each family's practice is similar but not the same, want to be simple and easy to do try the above method!