The so-called haggis, because the inside miscellaneous everything, sheep's head, sheep's hooves, sheep's heart, sheep's liver, sheep's lungs, sheep's intestines, as well as sheep's blood, etc., so it is known as haggis, come to see the haggis soup practice it.

Main ingredient: 300 grams of white radish

Accessories: 100 grams of sheep liver, 80 grams of sheep heart, 50 grams of sheep belly, 120 grams of sheep bone, 50 grams of sheep lung,

Seasoning: 15 grams of salt, 2 grams of monosodium glutamate (MSG), 20 grams of wine, 15 grams of ginger, 15 grams of green onion, 2 grams of pepper, 2 grams of peppercorns

Methods of haggis soup:

1. Fresh sheep liver, belly, heart, spine, lungs with water soak net blood;

2. into the boiling water pot blanch a water pick up and wash;

3. white carrots peeled and cleaned to become 4.5 cm long, 2 cm wide, 0.5 cm thick slices to be used;

4. pot washed and placed on a high flame, mixed with water put into the fresh sheep liver, belly, heart, spine, lungs, after boiling to remove the froth;

5.

5. down cooking wine, ginger, green onions, pepper, pepper, burned to the raw materials six ripe when raised into pieces;

6. then re-served into the pot, under the white radish burned to the poi when the pot, into the container;

7. on the table when the soup with monosodium glutamate, salt, and the other preparation of sesame oil soybean flavor plate, cilantro plate on the table can be.