I can't remember when haggis soup became popular in the north. As a local northerner, the only time I remember drinking haggis soup as a child was in elementary school. When I was in elementary school in the ninth grade, there weren't many four-eyed people in the school, and I was very "lucky" to be nearsighted.

This can be worried about the mom and dad, can not accept their 1.2 eyes to me this has become a genetic mutation, will start my miserable eat lamb's liver eye road.

Later, my father saw me really can't eat in, I don't know where to get a bunch of tin cans, which can make me happy, the brain flashes are a variety of sweet fruits, the result is that my father told me to open the stew to drink, the first time I ate a very good meal, I don't know what it is, and I want to vomit after drinking the soup.

Later I realized that it was Dad's canned haggis, let the stew drink, Mom will not do, directly boiled and let me open the complementary "eyes".

After work, I met a friend from Ningxia, once we talked about the specialties of our hometown, he told me that he misses the most is the home of the haggis soup, he said that I can think of a lamb I understand, I did not expect to miss it is actually haggis soup.

On second thought, the old Beijing will miss their mouthful of rancid bean juice wherever they go, Ningxia friends can not miss his haggis soup. But what I am most curious about is what magic he has in this haggis soup.

The "secret" of authentic and delicious haggis soup.

A friend of mine is also a foodie, and I went to Ningxia with him a few years ago, which completely opened my eyes to the charm of haggis soup. In their eyes, authentic haggis soup is actually very simple, a few key steps on the right authentic, and the so-called authentic is also a flavor, a thousand hands thousand flavors.

What is a thousand hands and a thousand flavors, literally means a thousand hands have a thousand flavors, in fact, our traditional Chinese cuisine is the most important handmade, handmade products is the biggest feature is the same technique, the same material will also make a unique flavor.

Like the Korean people do kimchi, pickled sauerkraut in the Northeast, stinky Mandarin fish, moldy tofu and so on is the essence of traditional handmade food. The most important thing here is the two words "luck", so in Ningxia, there are a thousand stores have a thousand flavors, in addition to the spices have their own secret recipe, the practice is very uniform.

Haggis soup must not be in the lofty store to eat, no mood. To eat to go to the local residents of the most za dun'er small hall, greasy table, rough bowl pot, wearing a greasy big apron little brother enthusiastic add sheep soup, such an atmosphere to eat haggis soup has a special flavor.

In fact, the visit found that the haggis soup really with my mom back in the day to do about the same, "boiled", a pile of cleaned up haggis, heart, liver, belly, lungs and intestines, cut into small pieces, poured into the cauldron in the non-stop simmering, simmering pouring chili, sprinkle parsley can be eaten.

As long as the block is small enough, the knife work is absolutely no preoccupation, the order of the ingredients do not have to be entangled. The most troublesome also counts "blowing face lungs", sheep lungs are inside the gap, with flour into a thin paste into it. After cooking, "sheep lung" texture delicate, cut color white as jade, eating strong very.

There is a need to talk about the chili here, why the haggis soup should be accompanied by local chili to be tasty?

Since the local chili is fried in sheep's oil, the original juice with the original flavor, so the taste is more unique, so that people will never forget.

Now our northern common sheep soup museum of haggis soup, basically my mom's practice, a large pot of mechanical cooking, open the pot for a little longer to drink, plus coriander, scallions, salt, pepper, love to eat spicy to some chili oil.

Conclusion

Summary, the most authentic haggis soup, I drank is a pile of sheep offal reknife into a small point block, in a large pot of non-stop simmering for a period of time, blowing the noodles lungs are generally too much trouble can also be omitted, but the spices must be used to use goat grease deep-fried flavor is good.

Now the haggis soup, can not drink that kind of flavor, on the contrary, it is because we artificially added some other flavors to cover up the "hand", food origin.