poured into the haggis stir-fry a little bit, pour into the boiling water, no more than the haggis, large fire open into the white radish, boil.
Skim the foam after boiling, change to medium heat, cover and cook for 10 minutes.
2. Pour the haggis soup into the casserole, change to low heat for 10 minutes, drizzle with sesame oil before removing from the fire, sprinkle the surface of the parsley can be
400 grams of haggis bone meat, 100 grams of chicken leg mushrooms, 100 grams of portobello mushrooms, a 5 grams of Codonopsis pilosula, 1 honey dates, 3 cinnamon,
5 grams of goji berries, 5 grams of a small piece of tangerine peel, ginger, 35 grams of 30 grams of Shaoxing wine, white pepper 2 grams of powder.
Salt 10 grams, 2 grams of monosodium glutamate, 5 grams of sugar, 3 grams of peppercorns, a little coriander.
Practice
1, first soak the haggis bone with water for 5-6 hours to pull out the blood, soak well after washing, and then put all the ingredients into the pot add water.
2, into the pot sprinkle a little pepper, pour the appropriate amount of wine.
3, first with a large fire boil, then skim the foam, and then switch to a small fire slowly simmer for two hours.
4, stew two hours after the seasoning, inside the salt, sugar and monosodium glutamate.
5, adjust the flavor with medium heat to the soup burned to pan flower, with a spoon skimming inside the floating oil,
skimming floating oil again after a little pepper can be turned off the fire, drinking with the casserole together with the table meal to eat.
1. Carp scaled, gutted, cleaned and drained
2. scallions pull handle, ginger slices, pepper patted
3. bought a blanched haggis, cleaned and drained, add a little pepper, a small spoon of cooking wine, a little salt marinade for about 30 minutes
4. salt haggis blanched and cleaned and drained
5. the salt well again.
5. Wipe the frying pan with ginger, put a little lard (salad oil)
6. 5-6% of the heat under the onion, ginger burst pot
7. the burst pot of ginger and onion shaved to the side of the pot, the crucian carp gently spread in the pot, the fire can not be too big, medium fire on the line
8. Do not diligently turn over the middle of the day until one side of the frying to be golden brown and then turn over, and frying to the sides are golden brown
9. Golden brown
9. Turn up the heat, pour in about 2 liters of water, add a small spoonful of cooking wine and 5-6 cracked peppercorns
10. Cover the pot and let it roll around for about 5 minutes, then turn the heat off, cover the pot and continue to cook for about 10 minutes
11. Scoop the cooked carp with a spatula, put a few drops of white vinegar, and simmer on a low heat for about 30 minutes (can be omitted).
12. Use a fine filtering spoon to filter out the crucian carp dregs (can be omitted)
13. Put the cleaned haggis into the stewing pot (casserole), pour the filtered crucian carp broth into the pot, and boil it for about an hour on light fire
14. Dipping: The dipping sauce of haggis can be according to your own tastes, and I personally prefer white curd milk juice with tofu milk as the main ingredient, together with cilantro, green onion, MSG, sesame seeds, crushed peanuts, sesame oil, and so on. I personally prefer white bean curd sauce with tofu milk as the main ingredient, plus cilantro, chopped green onion, monosodium glutamate, sesame seeds, crushed peanuts and sesame oil. Can eat spicy can also add a little chopped pepper or chopped wild peppers