Ingredients

Half a pound of haggis, ginger, green onions, cooking wine, coriander, salt, chicken essence, rice vinegar, pepper

Method

1. Wash the haggis (which contains sheep liver, sheep blood, sheep intestines, sheep tripe, etc.) with hot water, and then rinse with cold water.

2. Replace the water in the pot with new water, add the haggis again and bring to a boil over high heat.

3. Drain off the scum until there is no scum and the soup is clear.

4. Add two slices of ginger, half a green onion, and a spoonful of cooking wine, turn to low heat and simmer for an hour. The longer it simmers, the whiter and thicker the soup will become, and the flavor will really come out.

5. Finally, add chopped green onion, coriander, salt, chicken essence, rice vinegar, pepper and other seasonings according to personal preference, and a bowl of fragrant soup will be ready.

Tips

1. The haggis should be fresh. When adding new water to the pot to make soup, add enough water at one time and do not add water halfway.

2. It is not easy to add Sichuan peppercorns when making mutton soup, as it can easily change the flavor.