To make mutton offal soup, boil the mutton offal in water and chop it into pieces; add ginger-based seasoning powder to the original soup. The soup should be white and not turbid, and then put the de-meaty sheep skull Put it into the pot, put the chopped haggis into a bowl, pour the soup over it and heat it up before eating. The soup should be boiling hot and the meat should be tender. If cooked wheat grains or barley grains are put into the soup and stewed with the meat in a ladle, the aroma will be stronger. Sheep's head soup is a favorite breakfast and late-night snack among locals. The protein and vitamin content of animal offal is higher than that of meat, but it also contains higher cholesterol than meat. It is often cooked together with the fat in the offal, making this dish relatively high in both fat and cholesterol content. Therefore, this dish is not suitable for those with arteriosclerosis, high cholesterol, and middle-aged and elderly people.

Haggis is a mixture of sheep heart, liver, lungs, stomach, intestines and other raw materials. Making haggis also pays attention to "three ingredients", "three soups" and "three flavors". The "three ingredients of offal" are divided into main ingredients and auxiliary ingredients. The main ingredients of authentic whole lamb offal (also called three reds) are heart, liver, and lungs, which are cut into dices or thin slices when cooking; the three auxiliary ingredients (also called three reds) are Three whites (called Sanbai) are intestines (oil-based), tripe (raw-flavored), head and hoof meat (served in a bowl), which should be cut into thin strips and long strips when put into the pot. A bowl of haggis is full of main and secondary ingredients. "Three offal soup" has the following saying. People in Qingcheng live at home. They buy a pair of sheep's internal organs, cook them in a pot, and eat them with the soup and water hot from the ground. This is called eating "original soup offal", and the taste is reflected in its delicious and light taste. People who are afraid that the offal has a peculiar smell from the five internal organs will first boil the washed offal in a pot, throw away the soup, then steam the offal, cut it into pieces, add water to the pot, add seasonings, cook it, and put it into a bowl. This is called "eating" Sweetbreads in clear soup.” Because it is steamed, the flavor is not absorbed into the soup, and the eater gets all the taste from chewing the offal carefully. Most of the street stalls, stations, and roadside stalls are full of new offal, which is constantly being refilled into a large pot. A pot of soup is often simmered over a slow fire, and even the operator of the pot of soup will cook it for several years after selling it. In the New Year, the soup is as thick as oil and as thick as sauce. Passing diners buy a bowl and eat it, which is called eating "old soup offal". The offal is crispy and soft, and the mellow taste is preserved in the soup, so the operator is reluctant to add more soup to the diners. "Three flavors of offal" is easy to say. Every Qingcheng specializing in haggis has these three flavors on the table, namely a plate of verdant spring coriander, a plate of eye-catching red chili noodles and a plate of white crystal salt. These are the three seasonings that are absolutely essential when eating haggis. When diners sit down, they may like the fresh and refreshing food, or they may like spicy and hot food, or they may enjoy the salty taste. In short, you can adjust the soup in the bowl according to your own taste. Most of the haggis shops in old Beijing were run by Hui people. At first, the Hui people did not eat the sheep's urine after killing them. However, it was discovered that these abandoned scraps were often cooked by hungry people nearby, and then some clever shopkeepers developed them and turned them into high-quality and low-priced haggis. Haggis mainly include the internal organs, head and feet of the sheep. Generally, the lungs and spleen are not used, and the sheep liver is mixed with cold dishes and small intestines to make noodles and intestines. Carefully washed and processed haggis is also a famous snack. If the cooking technology is in place, its taste is no less than that of beef offal.

In addition, haggis seems simple and easy, but it is actually not easy to make. In addition to seasoning, the raw materials are also very particular. It needs to be made with fresh sheep offal, and it is much worse to use frozen ones. However, processing fresh sheep offal is very labor-intensive. Just talk about the sheep tripe. If you don’t have experience, you may not be able to completely clean it even after soaking and washing it for a day. Famous haggis shops in Beijing, such as Li Ji Baishui Sheep Head, Bai Kui Lao Hao, Lao Yuesheng Zhai (in Qianporchang Ertiao, not the one on Qianmen Street), etc. all use the offal of sheep slaughtered on the same day. Made, so the taste will be authentic. In Beijing, except for some old-school Hui families, very few families cook this dish by themselves. The problem is that cooking is difficult and thankless. Specific ingredients for making haggis soup: 50 grams each of sheep heart, sheep lungs, sheep tripe, and sheep intestines; 20 grams each of shredded green onions, minced ginger, sliced ??ginger, minced garlic, and garlic cloves; 10 grams of peppercorns; 10 grams of minced coriander. Seasoning: mutton Stock (1200 grams), a little each of salt, vinegar, cooking wine, pepper, and MSG. Method: 1. Grind the haggis finely with starch and coarse salt, then rinse repeatedly with clean water.

2. Put the haggis into the pot, add an appropriate amount of water, then add peppercorns, shredded green onions, ginger slices, garlic cloves, and 5 grams of salt. Cook until it is nine times cooked, then remove and drain. 3. After the haggis has cooled, cut it into small pieces. piece. 4. Put the pot on the fire, add the mutton stock, add minced ginger, minced garlic, cooking wine, remaining 5 grams of salt and haggis. 5. After the water boils, turn to low heat, skim off the foam, add vinegar and MSG to taste, and when it is cooked, sprinkle in pepper and coriander and mix well. Efficacy: The weather is getting colder, so drinking a bowl of sour and spicy haggis soup in autumn and winter is very warm. This soup has the effect of nourishing blood, warming the body, nourishing the skin and strengthening the body. It is most suitable for people with cold limbs and anemia. [1] Sheep tripe: Sheep tripe is sweet in taste and warm in nature. It enters the spleen and stomach meridians. It has the effects of strengthening the spleen and replenishing deficiency, replenishing qi and strengthening the stomach, strengthening the surface and stopping sweating. It is used to lose weight due to fatigue, inability to eat, and relieve thirst. . Mutton (fat and lean): Mutton is warm in nature. Eating mutton often in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help the spleen and stomach digest, and play an anti-aging role; mutton nutrition It is rich in tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold and pain, physical weakness and fear of cold, malnutrition, soreness and weakness in the waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold; it has the ability to nourish the kidneys and strengthen yang. , tonifying deficiency and warming, with moderate effect, suitable for men to consume regularly. Sheep heart: Sheep heart is rich in protein, vitamin A, iron, niacin, selenium and other nutrients, which can replenish the heart and blood, and can treat palpitations, insomnia, shortness of breath, and heart and diaphragm pain.