Materials: 50 grams each of lamb heart, lamb lung, lamb belly, lamb intestine.

Seasoning: mutton broth, shredded green onion, minced ginger, ginger, minced garlic, garlic cloves, dashi, pepper grains, salt, vinegar, cooking wine, coriander, pepper, monosodium glutamate each moderate.

Practice:

1, sheep heart, sheep lungs, sheep belly, sheep intestines were washed.

2, the pot poured into the appropriate amount of water to boil, put the haggis, add pepper grains, dashi, shredded onion, ginger, garlic cloves, salt, cook until the haggis nine ripe fish out, drain, cut small pieces.

3, frying pan into the mutton broth, put the haggis, ginger, garlic, cooking wine, salt, high heat to boil and then changed to small inflammation, skimmed off the froth, add vinegar, monosodium glutamate, to be haggis cooked, add pepper, parsley, stirring the end of the pot, you can be out of the pot. You can add chili oil, tofu milk, etc. according to your taste. Step 1: Turn the fat intestines inside out with chopsticks so that the intestines can be cleaned.

The second step: first use cool water to wash the spoils inside the belly, then use boiling water to scald the belly, and while it's still hot, peel the belly residue off with a knife and throw it away. Then take a large pot, wash the water belly, then wash the flower belly, and finally wash the fine belly as well.

The third step: the head of the sheep with a clip, slowly into the fireplace, with the fire to burn the wool. Put the four hooves of the sheep into the fireplace with a clip and slowly put them into the fireplace to burn the wool. Scrape off the burnt hair with a knife.

Step 4: Pry the shells off the sheep's hooves with a knife.

Step 5: Put the sheep's head and hooves into the fireplace again to become black charred shells, then scald them again with boiling water. Then use a wire ball to brush the remnants of the hair and the black scorched shells, revealing the hairless sheep's head and hooves.

Step 6: Use an axe to cut the sheep's chin in half and cut off the burnt meat with a knife.

Step 7: Cut the sheep's ears in half, and use a knife to cut the roots of the ears in half.

Step 8: Soak the sheep's entrails, head and hooves of the sheep's limbs in cool water, and after soaking, cook them in boiling water for two hours.

Step 9: Cook the sheep offal, sheep's head, sheep's hooves, potatoes, green onions, ginger cut into small pieces into a pot of boiling water and add some salt.

Step 10: Serve the cooked haggis in a bowl with chopped parsley and the haggis is ready.