Raw materials: 300 grams of white radish, 100 grams of sheep liver, sheep heart 80 grams, 50 grams of sheep belly, 120 grams of sheep bones, 50 grams of sheep lungs, 15 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, 15 grams of ginger, 15 grams of green onion, 2 grams of pepper, pepper, 2 grams of haggis soup

Practice:

1. will be the fresh sheep liver, belly, heart, spinal cord, lungs with Soak in water to remove blood;

2. into the boiling water pot blanch a water fish up and wash;

3. white radish peeled and washed into a 4.5 cm long, 2 cm wide, 0.5 cm thick slices to be used;

4. pot cleaned and placed on a high flame, mixed with water into the fresh goat liver, tripe, heart, spine, lungs, after boiling to remove the floating foam;

5. under the wine, ginger, green onions, pepper, pepper, Onion, pepper, pepper, burned to raw materials six ripe when raised into pieces;

6. Then re-served into the pot, under the white radish burned to the poi when raised into the pot, served in a container;

7. On the table when the soup with monosodium glutamate, salt, and another preparation of sesame oil soybean flavor plate, cilantro plate on the table can be.

Tips for making haggis soup:

1. Selected raw materials must be fresh, to remove the blood water;

2. Raw materials and pots should be washed, otherwise the color of the soup is poor;

3. Raw materials should be boiled until soft, and the soup should be filtered once, otherwise the soup is poor.

Practice 2

Raw materials: mutton, mutton bones, green onion, ginger, coriander, dashi, pepper, salt, monosodium glutamate, goji berries.

Practice:

1, sheep bones washed, smashed, mutton chunks (10 centimeters long, 3 centimeters wide), blanch with water, blanching should be cool water in the pot.

2, blanched sheep bones, mutton into the pot, add water (more), and then into the onion, ginger, dashi, peppercorns, goji berries. Boil on high heat, cook until the lamb is cooked and then fish out.

3, will be cooked lamb sliced or fast, as needed into a bowl, add salt, monosodium glutamate, parsley, scooped into the lamb soup that is ready. This dish soup milky, meat crisp *, mellow fragrance, not fishy and not greasy. For the family winter soup dishes good. When operating, you should always beat the foam, do not put salt when cooking, and dry the water in the pot.

Practice three

Raw materials: 800 grams of lamb head meat, 50 grams of sheep lung, sheep fat intestines (large intestine) 50 grams, 50 grams of sheep heart, 50 grams of sheep belly, 100 grams of parsley; seasoning: 60 grams of green onion, 30 grams of ginger, 50 grams of garlic (white skin), 15 grams of salt, 3 grams of monosodium glutamate (MSG), 1 gram of pepper, 25 grams of wine, 15 grams of vinegar to cook;

Practice:

1. Sheep lung trachea into the water, rinse the water so that the lungs of the dirty liquid poured out, repeated several times, until the sheep lung color white, with a knife in each lobe of the lungs on the horizontal, straight cut a knife, in-depth half. Squeeze out the liquid water, rinse with water, the pot "out of water", boil, remove the blood foam, wash, cut into 4 cm long, 2.5 cm wide rectangle, and then into the pot for a few minutes, soak with water to be used.

2. Sheep intestines, sheep belly with salt rubbing, to mucus and belly oil impurities, etc., into the pot of boiling water for a few minutes, sheep belly scraping white liquid, sheep intestines cut into 2 cm long section, sheep belly cut into 3 cm long, 2 cm wide block; sheep heart cut open, in addition to all the blood, into the pot to cook for a few minutes, fish out slices; sheep head to remove the hair, into the pot of boiling water to cook for 10 minutes to fish out, remove all the skull, remove the face of the sheep, tongue, ears, sheep head meat cut into 5 cm long, 2.5 cm wide block, ears, sheep tongue cut thin slices.

3. All kinds of haggis, green onion knot 20 grams (knot), 25 grams of ginger (sliced), etc. in a casserole, add water to boil, remove the foam, add wine, cover and simmer on a small fire for 3 hours, go ginger, green onion, add salt, pepper, green onion 40 grams (cut flowers), 5 grams of ginger (chopped), garlic, cilantro, and so on, end of the pan on the table.