In fact, the practice of haggis soup is very simple: add water to the pot, to be the water ringing, then put into the mutton, haggis, mutton bones, with a large fire, scooping out the froth, and then add into the Angelica dahurica, cinnamon, grass jelly, pericarp, almonds and other herbs, and at the same time increase the green onion, ginger, and then simmering for an hour or more.
The authentic haggis soup is about simmering the soup the afternoon before, soaking all the haggis in the base broth overnight, and then heating it up again the next day to sell it to guests. To eat, take the cooked mutton and chopped haggis from the soup pot and put it into a bowl, then serve the soup with minced garlic cloves and spicy oil, and eat it with sesame seed burritos.
Many places in the country have haggis soup, with different cooking methods. Sichuan Yuechi haggis soup, soup and then add moldy dried vegetables and parsley as ingredients, taste more attractive; Hebei Chengde "eight ditch haggis soup", which is said to be the Emperor Kangxi's imperial food; Beijing's haggis soup, seasoning rich in chives, sesame paste, curd, shrimp paste, etc.; Shanxi haggis soup, must be accompanied by old vinegar, pepper to accompany the meal, and sour! And punch; Shandong Weihai's haggis soup, especially affordable, haggis 10 yuan 1 catty, goat soup randomly drink, booze to the extreme.
Materials: haggis (cooked) half a catty, a few parsley
Seasoning: green onions, ginger, sesame paste, chives, soy sauce tofu, salt
Practice: casserole into the amount of water, add haggis, green onions, ginger, large fire boil and turn to a low fire until the soup white (during the period of time you can prepare the rest of the meal, the two do not miss), and then add a good sesame paste, chives and soy sauce tofu, seasoned with salt. Season with salt to taste, and add chopped cilantro when serving. Best served with freshly baked biscuits.