Ingredients: 800 grams of sheep head meat. Accessories: 50 grams of sheep lungs, 50 grams of sheep intestine (large intestine), 50 grams of sheep heart, 50 grams of sheep tripe, 100 grams of coriander, 60 grams of green onions, 30 grams of ginger, 50 grams of garlic (white skin), 15 grams of salt, MSG 3 grams, 1 gram pepper, 25 grams cooking wine, 15 grams vinegar.

Technology: Boiling

Taste: Salty and umami

Time: lt; several hours

Calorie: lower calorie

Ingredients:

800g sheep head (meat), 50g sheep lungs, 50g sheep intestines, 50g sheep heart, 50g sheep tripe, 100g coriander, 60g green onions, ginger 30g, 50g garlic, 15g salt, 3g MSG, 1g pepper, 25g cooking wine, 15g vinegar

Cooking steps:

1. Cut the sheep lungs and trachea Pour in clean water and flush the water to pour out the dirty fluid in the lungs. Repeat this several times until the sheep's lungs turn white. Use a knife to make a horizontal and straight cut on each lung, going halfway in. Squeeze out the liquid, rinse with water, add water to the pot, boil, remove the blood foam, wash, cut into 4 cm long and 2.5 cm wide rectangular cubes, then boil in the pot for a few minutes, soak in water and set aside

2. Rub the sheep intestines and tripe with salt to remove mucus and tripe oil impurities, put them in a pot of boiling water and cook for a few minutes. Scrape off the white liquid from the tripe and cut the intestines into 2 cm lengths. Cut the sheep tripe into 3 cm long and 2 cm wide pieces; cut the sheep heart open, remove all the blood, boil it in a pot for a few minutes, take it out and slice it; remove the wool from the sheep head, put it in a pot of boiling water for 10 minutes, take it out and remove it. Remove the end bones, remove the sheep's face, tongue and ears, cut the sheep head meat into 5 cm long and 2.5 cm wide pieces, and cut the ears and tongue into thin slices

3. Cut various haggis, green onions Put 20 grams of knots (tied) and 25 grams of ginger (sliced) in a casserole, add water and bring to a boil, remove the foam, add rice wine, cover and simmer over low heat for 3 hours, remove the ginger and green onions, and add salt , pepper, 40 grams of chopped green onion (cut flowers), 5 grams of minced ginger (minced), minced garlic, minced coriander, etc., bring the pot to the table

Cooking tips:

Cilantro: take It is not advisable to take coriander when taking tonics and traditional Chinese medicines Atractylodes macrocephala and paeonol bark to avoid reducing the efficacy of the tonics. This dish is made of haggis, the soup is milky white, the haggis is crispy and mellow, and the smell is strong and fresh. It is a winter soup dish and a top choice for family banquets