Haggis
Haggis
Step 2: Wash the stolen goods in your stomach with cold water first, then scald your stomach with boiling water, and peel off the residue in your stomach with a knife while it is hot and throw it away. Then take a big basin, wash your belly with water, then wash your belly with flowers, and finally wash your thin belly.
Step 3: clamp the sheep's head with a clamp, slowly put it in the stove and burn it with a torch. Hold four sheep's hoofs and slowly put them into the furnace to scorch their hair. Scrape off the burnt hair with a knife.
Step 4: pry open the shell of the sheep's hoof with a knife.
Step 5: put the sheep's head and hoof in the furnace and burn them into black coke shells again, then blanch them with boiling water. Then brush off the residual hair and black coke shell with a wire ball to expose the hairless sheep head and hoof.
Step 6: Cut the goat's chin in half with an axe and cut the burnt meat with a knife.
Step 7: Cut the sheep's ear in half, and cut the root of the sheep's ear in half with a knife.
Step 8: soak the viscera, head, limbs and hooves of the sheep in cold water for two hours.
Step 9: Cut sheep's viscera, sheep's head, sheep's hoof, potatoes, onions and ginger into small pieces, blanch them in boiling water, and then add some salt.
Step 10: Put the cooked chop suey into a bowl, add the coriander powder, and the chop suey is ready. Wash, cook and chop sheep head, sheep hoof, sheep heart, sheep intestines, sheep lungs and sheep blood. Add onion, garlic, pepper and other seasonings, put in a pot, put a piece of sheep tail oil, and add fine powder strips. After cooking, fish them into a bowl of red and white, steaming, oily but not greasy, which makes people drool. It is a health food for warming stomach and expelling cold. Ingredients: 2 kg of lamb belly, sausage, etc.
Ingredients: radish 1 kg, bean paste, ginger.
Practice: Cut the lamb belly and intestines into pieces, stir-fry with wine to remove fishy smell, add ingredients, and simmer gently.
Huobao mutton offal editor
Stir-fry the mutton offal, green pepper, red pepper and shredded ginger together to get ready. It only takes 1 minute to stir fry in the pot and put it on the plate.
Mutton tripe braised mutton offal editor
Ingredients: lamb tripe 1 (about1200g), sheep lung 200g, sheep liver1000g, onion 500g, rice 200g, eggs 250g, lettuce leaves 500g and milk 750g.
Seasoning: lard 150g, refined salt, pepper and red wine.
Cooking method: wash the lamb belly with smooth surface inside; Cleaning sheep lung and sheep liver, and cutting into pieces; Wash and chop onions and wash lettuce leaves; Spare. Heat the pot, add lard, add chopped green onion and stir-fry until it is slightly yellow, add lamb lung and stir-fry, cook red wine, add salt, pepper and rice, mix well to make stuffing, add lamb belly, sew the mouth tightly with thread, put it in a baking tray, bake it in the oven until it is the first color, then pour in a proper amount of clear soup and bake it on medium heat. Mix salt, eggs and milk together to make egg milk juice, pour 1/3 egg milk juice on the cooked lamb belly, then put it in the oven. When the color is the highest, pour 1/3 egg milk juice, turn the lamb belly constantly, bake for a while, then pour 1/3 egg milk juice until it turns yellow. Serve with lettuce leaves.
Features: Delicious fragrance and unique flavor.
Mutton offal soup editor
Ingredients: 50 grams of sheep heart, 50 grams of sheep lung, 50 grams of sheep belly and 50 grams of sheep intestines.
sheep giblets soup
sheep giblets soup
Seasoning: mutton soup, shredded onion, Jiang Mo, ginger slices, minced garlic, garlic cloves, aniseed, pepper, salt, vinegar, cooking wine, minced coriander, pepper and monosodium glutamate.
Exercise:
1. Wash the heart, lung, belly and intestines of sheep respectively.
2. Pour a proper amount of water into the pot and bring to a boil. Add mutton offal, add pepper, aniseed, shredded onion, shredded ginger, garlic cloves and salt, cook until mutton offal is cooked [1], take out, drain and cut into small pieces.
3. Pour the mutton soup into a wok, add the mutton offal, Jiang Mo, minced garlic, cooking wine and salt, bring to a boil with strong fire, then reduce the heat, skim off the floating foam, add vinegar and monosodium glutamate, and when the mutton offal is cooked, add pepper and minced coriander, stir well, and then get out of the wok. You can add Chili oil and tofu brain according to your own taste.