Haggis soup to make white soup method:

1, you can use a little bit of oil to fry or decoct the haggis before simmering the soup, and then heat the water, and urge it for 10 minutes with high heat, and then turn to medium-low heat. First fried, then boiled, there will be white soup. Fish soup is the same. Simmer over high heat. It must be high heat, if you use civil fire the soup is clear.

2, in the simmering of the soup put some white mutton oil, together with the simmering, will soon appear "white flavor" mutton soup.

3, and sheep's hooves together. Sheep hooves contain a lot of collagen, after the heat precipitation into the water, so that the soup is thick. Of course, the sheep's hooves must not be used too much, otherwise the soup will be too thick. In short, you can't use pure meat to make soup, there must be bones. Put some sheep's feet is better.

4, add crucian carp with simmering, can be fresh and fragrant, remove the fishy flavor of mutton, so that the soup whitening. Add sugar cane can also remove the fishy flavor and increase the freshness of the soup.

Haggis Soup

The soup is a gourmet food, and the main materials are sheep belly, sheep liver, sheep lungs, sheep intestines and so on. Sheep under the water boiled, chopped; in the original soup, with ginger-based powdered spices, soup is white, not turbid, and then the retreat of the meat of the sheep skull into the pot, cut up after the haggis minced meat in bowls poured soup silt heat that is eaten.

North-east mainly for sheep letter, herdsmen, as well as personal home to make, is another major feature of the Northeast killing dishes, haggis mainly including sheep's internal organs and hooves, generally do not use the lungs, spleen, sheep's liver mixed with gazpacho and small intestines to do noodle intestines, another use. Carefully cleaned and processed haggis is also a famous snack, if the production of cooking technology in place, its taste is not less than cattle cut.