1. Select fresh sheep bones and haggis

The selection of fresh sheep bones and haggis is the key to making a thick white haggis soup. First of all, fresh goat bones and haggis contain more collagen and fat, which can better make the soup thicker, whiter and more flavorful. Secondly, fresh sheep bones and haggis can ensure food hygiene and avoid boiling out stinky or fishy odor.

2. Blanch first to remove the fishy

Put the sheep bones and haggis into a pot, add water and boil, cook until the water changes color, then fish out and wash to remove the surface of the blood and impurities.

3. Simmer in pressure cooker

Put the lamb bones and haggis into the pressure cooker, add the right amount of water, add ginger, scallion and other seasonings, bring to a boil and then turn to a low fire to simmer for 2-3 hours. Cooking haggis soup in a pressure cooker can better retain the thickness of the soup base, and also make the soup more flavorful.

4. Blanch and add milk

With steaming to make the haggis more tender, when the haggis is out of the pot, it is recommended not to braise violently, so as not to cook the haggis. At this time, you can add milk to medium heat, then blanch the haggis into the milk and slowly stir-fry for 2-3 minutes, so that the milk fully moisturize the haggis, so that the soup is white as milk, the taste is more rich.

What is added to the white as milk in the mutton soupWhat is added to the white as milk in the mutton soup is because of the addition of milk or milk powder. Mutton meat is high in fat, and mutton bones and haggis will also contain meaty fat. Adding milk can increase the lubricity of the soup and make it more flavorful and delicate. In addition, another reason why the sheep soup is white as milk is because after many repeated blanching and deodorization process, making the blood color and turbidity removal removal, coupled with the addition of milk powder, only to make the sheep soup become white as milk.

Of course, goat soup white like milk is not by adding milk can be realized, to make goat soup become white like milk, need to pay attention to the following points:

1. Select fresh goat bone and haggis

Sheep bone and haggis freshness directly related to the quality of goat soup. To make the soup as white as milk, you must use fresh, flavorless goat bones and haggis to avoid fishy and mixed flavors.

2. Pure water

To make the goat soup white as milk, the purity of the water is also crucial. Generally speaking, using pure water to cook goat soup not only ensures the hygienic quality of water, but also makes the color of goat soup more transparent and clear.

3. Repeatedly blanch to remove fishy

Blanching fresh lamb bones and haggis is a necessary part of the process, which removes the tartness of lamb and impurities. If you want the soup to be as white as milk, you will need to blanch it several times, boiling the water repeatedly and skimming off the froth as you go to ensure that the original flavor of the soup itself is removed as much as possible.

4. Add the appropriate amount of milk powder

Finally, the blanched and processed goat bones and haggis, with the appropriate amount of water and milk powder into the pot, and then add the appropriate amount of seasoning, and then boiled, and then turn to a small fire to slowly simmer can be. Sheep soup mixed with milk powder, the soup color will become more and more turbid, more cooking will present a white like milk color taste.