Based on my own experience of eating haggis, I still feel that the haggis made by my Hui friends in Ningxia is authentic. In the streets and alleys of Yinchuan, there is a snack that combines the internal organs of an animal and is cooked and prepared. Serving side dishes and pancakes is a delicious food that you can eat at any time in the morning, lunch or dinner. This is the traditional food of the Hui people - haggis!

How much do you know about haggis, one of Ningxia’s specialty snacks? Many people only know that haggis is made from sheep's internal organs (such as sheep liver, sheep lungs, sheep tripe, etc.) after cooking and subsequent cooking. But how much do you really know about how to actually eat haggis and the effects it can bring?

First of all, haggis is edible for the general population, unless you don’t eat mutton, then there’s nothing you can do about it. Especially for people with weak and cold bodies, eating it can help digestion and improve the function of the spleen and stomach. Because haggis is a hot food, you must not eat too much, just eat it once or twice a week. Eating too much can easily lead to internal heat. It is not suitable for the following people:

1. People with hot and dry constitutions, inflammation, acne, sore throat, constipation, etc. are not recommended to eat warm mutton soup, as it will aggravate the discomfort. After all, this If you eat high-calorie foods, you will get more and more angry.

2. It is not recommended for people with gout or a history of gout. Haggis soup is mainly sheep's offal and contains high purine content, which will increase the content of uric acid in the body and aggravate or induce gout.

3. People who are allergic to haggis and people who cannot eat mutton are not recommended to eat it.

4. People with indigestion and cholesterol are not recommended to eat it, because the protein and fat content in haggis are relatively high, and eating it will cause physical discomfort.

Haggis is one of the special snacks in Ningxia. It can be said that tourists who come to Ningxia and have not eaten Ningxia haggis are the same as if they have never been to Ningxia. Why do you say this? Because Ningxia is the place where people eat haggis. Located in the northwest, there is no tenderness like the south, but the ruggedness of the northwest. Every Ningxia person here is hot-blooded and enthusiastic. Therefore, the mutton here is different. It does not have the mutton smell of sheep, and the meat is lungy but not greasy, which is why our haggis is so delicious.

How to make Ningxia haggis

Fresh haggis includes sheep head, sheep hooves, sheep tripe, sheep intestines, sheep heart, sheep liver, and sheep lungs.

Burn the sheep's head and hooves with fire to remove all the wool, cook them in a pot, and reserve the sheep soup. Turn over the sheep tripe and intestines, discard the residue, and wash them all (the black inner wall of the sheep tripe should be washed away) and cook together with the sheep heart, and cook the sheep liver until no blood comes out.

2. Mix the flour, wash it with 4 pounds of water to remove gluten, pour the batter into the washed sheep lungs, remove the water, cook it and let it cool. Steam the gluten in a pot.

3. Allow all the clinker to cool and cut it into strips for later use

4. Fry the mutton into spicy food

5. Add a little pepper to the mutton soup and heat it up , add minced onion, ginger and garlic, add various chopped cooked ingredients, cook for a while, add appropriate amount of salt and MSG, serve in a bowl and sprinkle with garlic sprouts and coriander, add mutton oil and chili pepper.