Half a catty of haggis, ginger, green onion, cooking wine, parsley, salt, chicken essence, rice vinegar, pepper

Practice

1, haggis (inside the liver, blood, intestines, tripe and so on) washed and washed through the hot water to fly for a while, and then rinsed with cold water.

2, the pot of new water, re-introduced into the haggis boil on high heat.

3, drain the foam to no foam, soup clear.

4, add two slices of ginger, half a green onion, a spoonful of cooking wine, turn the fire to simmer for an hour. The longer you simmer, the whiter and whiter the soup is getting thicker and thicker the flavor will really come out just fine.

5, and finally according to personal preference plus chopped green onions, coriander, salt, chicken essence, rice vinegar, pepper and other seasoning, a bowl of fragrant soup is ready.