Haggis porridge

1. Wash the sheep's large intestine with warm water, mix the sheep's blood, soybean meal, sesame oil and refined salt thoroughly, pour it into the sheep's intestines, and tie the mouth.

2. Chop the coriander into small pieces, bring the water to a boil, add the lamb intestines, pepper, and refined salt. After cooking, reduce the heat to low.

3. When eating, take out the sheep intestines, cut them into small pieces, put them in a bowl, add the sheep intestine soup, sprinkle with chopped coriander and drizzle with sesame oil.

4. Wash the rice, add appropriate amount of salt and mix well. After the water boils, put it into the pot and cook. Wash the haggis, blanch and set aside. Peel and dice the water chestnuts (water chestnuts), and put them into the pot together with tangerine peel, sheep tripe, large intestine, etc. to make porridge.

5. Cut the sheep liver, kidneys and lungs into small pieces, add them to the porridge when it is ready, and then bring to a boil again.

6. Add green vegetables, pepper, coriander (minced), salt, green onion (minced) and other seasonings when eating.

Efficacy: Mutton is rich in fat, vitamins, calcium, phosphorus, iron and other elements. Eating sheep large intestine can enhance digestive enzymes, help the stomach and promote food digestion, and Making porridge can nourish the stomach and spleen very well, and is more suitable for people with weak stomachs.

After reading the above introduction, I believe everyone understands how to make sheep intestines. This is a good choice for people who like to eat sheep intestines. You can also try to make them. I hope you can make it yourself, and learning more about how to make delicious food can make our lives richer.