2
Put the cleaned haggis into a large pot, pour the water not more than 10 centimeters of haggis, add peppercorns, fresh ginger and salt, and cook on medium heat; after boiling, adjust the heat to medium, and continue to cook for 35 minutes, until the chopsticks can be inserted into the haggis can easily turn off the heat; haggis out of the pot, be sure to wash off the debris, and soak it in ice water.
3
Slice the tripe into 4-5 cm shreds, sheep intestines cut into segments, heart, liver, lungs cut into small slices standby; pot put a little hoisin oil, the haggis all in, slow fire fried flavor oil, liver is easy to cook and rot, so the last and then put; followed by adding pepper, dry ginger noodles or ginger stir frying aroma.
4
Put into the shredded green onion, garlic continue to stir fry; at this time you can cook into the soy sauce, a spoonful of vinegar, together with the stir fry flavor. Add a little vinegar the whole flavor is different; finally add Xinjiang chili noodles, and then simply stir fry evenly.
5
Put 20 grams of potato strips and stir-fry together, then add water not over the haggis, cook until boiling; all ingredients and soup together into the soup pot, simmer on medium heat for 50-60 minutes, potato strips crispy, haggis can be cooked softly with salt to taste out of the pot.
6
From the grasslands of the haggis soup cuisine everywhere reflects the meticulous, haggis of the first boil to blood stink, and the second is to add pepper, ginger simmering to cooked soft, soak into the ice water will make the haggis more tough thickness. Stir frying with a spoonful of vinegar, chili noodles are very clever practice, on the one hand, completely get rid of the fishy taste, on the one hand, but also cater to the taste of the public, the finished product is fresh and spicy and rich, the taste is more mellow.