1, the breakdown of ingredients: sheep belly, sheep lungs, sheep liver, sheep fat intestines, potatoes, parsley, green onions, garlic, chili flakes, peppercorns, cumin seeds, salt, monosodium glutamate (MSG), soy sauce, dark soy sauce.

2, dealing with raw materials: the haggis (liver, lungs, belly, etc.) with boiling water twice, rubbed, and then washed with cool water, and then cut into shreds.

3, potatoes cut into chopstick-thin strips, fat intestines cut into small sections, ginger cut 5, 6 large pieces, green onion cut 4, 5 sections, shaved in half from the center.

4, cook: hot pan put the bottom oil, oil should be more than frying vegetables about 1.5 times, the oil is hot, put a handful of pepper popping aroma after fishing; into the fat intestines, stir-fry a few times; into the onion, ginger stir-fry aroma; turn off the medium heat, put a handful of chili pepper slices stir-fried with red oil plus water; the water should be almost able to be no more than the haggis and potato strips, boiled; the water is open to the haggis, potato strips; the water is open again, when you put the old soya sauce, soya sauce, seasonings, Salt, turn off the medium heat and continue to cook.

5, the last seasoning: cook to the potatoes a clip on the break, tripe can also bite the rotten can, and then add a little monosodium glutamate, green onion foam, parsley foam.

6, plate on the table.