Making haggis soup, the treatment of haggis is very simple, you only need to clean the sheep belly, sheep lungs, sheep liver, sheep heart, and then water in a pot, add onions and ginger, star anise pepper to cook can be cooked, and then cooked these haggis, cut into uniform sized blocks or strips can be, and finally add the sheep bone broth, so that the flavor of the haggis soup is fresh enough to do.

Below I will give you a complete description of the detailed practice of haggis soup

Haggis soup

The ingredients used: sheep liver, sheep belly, sheep heart, sheep lungs, sheep's blood, each one (that is, the complete sheep under the water), 1000 grams of sheep bones, 15 grams of salt, 50 grams of parsley, 20 grams of green onions, pepper anise **** 10 grams, ginger 20 grams

Production method:

①First of all, the full set of sheep under the water cleaned with water, add the right amount of water to the pot, the sheep liver, sheep belly and other ingredients into the pot, such as water boiled to beat the foam, and then into the green onions and ginger, peppercorn anise and other seasonings, cook on a small fire for about half an hour can be. Sheep blood in a small pot, add a little salt and mix well, on the pot to steam for five minutes to be used. (Due to the sheep viscera and sheep blood to give people a bad visual effect, so I will not send pictures, only two pictures to show)

②Sheep bones broken, divided into pieces, and then put in a pot of cold water, open the stove fire boiled, the water will be the same after the opening of the froth floated up, we skimmed off these froth, be sure to skim clean, otherwise it will affect the effect of the making of the haggis soup, wait until the froth skimmed off the net, and then continue to Maintain a large fire to cook for about an hour, so that the simmering sheep bone soup color white, bone soup taste rich.

3 cooked sheep belly, sheep liver, sheep lungs, sheep heart, sheep blood cut into shape, and then put in the pot, and then add the simmering sheep bone soup, after about ten minutes of high-flame cooking, the parsley and green onion washed and chopped into the pot, add salt to seasoning can be completed production.

Haggis soup is done, if it is too much to clean up the sheep water trouble, you can also buy semi-finished haggis, home and then do a good job of pre-processing can also be done, so you can save a lot of time, make the same effect is quite good.

When eating haggis soup, you can add pepper or chili oil seasoning, which can play a role in refreshing the role of stink, I do not like to eat pepper, so I put in the haggis soup inside the chili oil, so that eating feel the taste will be better.

Tips: haggis due to high fat content, so there are three high symptoms of the population is not easy to eat, but healthy people should not eat more haggis soup, after all, animal offal to eat more or not good, can only be eaten as a flavor!