Ingredients: cooked haggis, vermicelli, green onion, ginger, red pepper, coriander, soy sauce, vinegar, salt, cooking wine
Practice:
1. haggis washed clean and spare, we have a head of lamb liver, tripe, lamb head meat;
2. vermicelli soaked;
3. green onion, ginger and chili peppers cut up;
4. put a little bit of oil in the pot, pour ginger and chili pepper burst incense, put the haggis stir fry a few times, add water, soy sauce, cooking wine, boil and put the vermicelli. Because the noodles have been soaked soft, a few minutes to cook on the line, and finally put green onions, parsley and a little vinegar, fragrant soup out of the pot!
200 grams of lamb, 200 grams of haggis, 100 grams of cabbage, 80 grams of vermicelli, half a green onion, parsley
Accessories
Salt, sesame oil, 1 gram of pepper, two tablespoons of cornstarch, an egg, one gram of chicken broth, a spoonful of wine
Practice
1.lamb, washed, green onion sliced.
2. Mince the lamb shank meat, put the green onion into the puree, and chop well so that the green onion is fully integrated with the meat.
3. Put the chopped meat into a bowl, add salt, pepper, starch, cooking wine, egg white.
4. Put the seasonings, stir in one direction, stirring the meat picked up a piece, you will see the obvious pulling, proving that it has been on the strength, so that the balls will be made of sinewy soft and sticky.
5. sheep face, sheep belly, sheep intestines, sheep heart, boiled in water beforehand with a large material, cut small pieces of spare.
6. Cabbage, along the sinewy texture cut into thin shreds, fans with boiling water to soak soft.
7. Put water in the pot, water boils and then turn to low heat, use a spoon to organize the meat puree into a ball, slowly into the pot, do not stir, meatballs all into the turn to medium heat to boil.
8. After all the meatballs float, pour in the haggis (no haggis can be left out), and cook over low heat for 15 minutes.
9. Shredded cabbage is softened with boiling water and put into a bowl.
10. Soak the softened vermicelli and put it on top of the shredded cabbage.
11. Cook until the soup is thick, high heat until the soup boils, add salt, chicken essence, sesame oil, chopped coriander.
12. Cooked soup while the soup is boiling, served into the bowl with cabbage fans, can be enjoyed.