1. Cut the garlic into minced pieces, add water that has not covered the minced garlic, and set aside (it is better if you mash the garlic into minced garlic);

2. Wash the green onion, cut into sections, and ginger. Slice and cut coriander into 3-5 cm sections, and set aside sesame paste, chive flowers, fermented bean curd and sesame paste;

3. Add half a pot of water to the pot, bring to a boil over high heat, add scallions and ginger slices and bring to a boil;

4. Add the haggis and cook over high heat for 2 minutes. Turn to low heat and simmer for 2-3 minutes. Turn off the heat;

5. Take a bowl of haggis soup and add 2-3 spoons of sesame paste. , add minced coriander;

6. Pour in 1 tablespoon of garlic juice, add salt to taste, add chili oil according to personal taste and mix well.

Haggis with noodles and lungs

Ingredients: 1 pair of fresh haggis (including sheep head, sheep tripe, sheep intestines, sheep hooves, sheep heart, sheep liver, sheep lungs, coriander, green onions , ginger, garlic sprouts, refined salt, monosodium glutamate, red oil, mutton soup.

Preparation method: burn the sheep head and hooves with fire, remove the residue from the sheep intestines and tripe, and wash them together with the sheep heart. Cook the mutton liver together, remove the bones, and cut into strips or segments. After filling the mutton lungs with the thin batter that has been washed away the gluten, cook them as well, and then cut them into long strips. Put the ingredients in the mutton soup and simmer for a while, sprinkle with garlic sprouts and coriander, drip with red oil and serve in a bowl.

Mixed with haggis

Main ingredients: mutton intestines and mutton liver. , sheep lungs, sheep head, sheep tripe*** 2.5 thousand

Seasoning: 20 grams of ginger, 20 grams of green onions, 10 grams of five-spice powder, 10 grams of burnt sea pepper noodles, 5 grams of minced garlic, green pepper 20 grams of chives, 20 grams of coriander, a little salt, appropriate amount of MSG

Method

1. Wash the sheep intestines and tripe, add salt and rub them. , burn the skin of the sheep head until it is charred, scrape it clean, rinse the sheep lungs with water and set aside.

2. Add water to the pot, pour in all the head and hoof offal, remove the floating foam after boiling. Rinse with water and set aside.