Ingredients

Large amounts of haggis

Complete methods

>01

Hot and sour haggis soup

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Ingredients

Ingredients: sheep liver, sheep blood, sheep head meat, sheep ears, sheep tripe, ingredients: green onions, garlic, coriander, vinegar, salt, sugar, stock essence, pepper Noodles

Method

First cut the cooked haggis you bought separately.

Slice the green onions, cut the coriander into sections, and mince the garlic.

Boil a pot of water, add all the main ingredients except sheep blood, salt, stock essence, and sugar and cook for 3 minutes. Skim off the foam, add sheep blood and cook for 1 minute. Finally add green onions, Garlic, coriander, vinegar, pepper, and sesame oil are ready to serve.

Tips:

Put more vinegar and pepper in the soup to make it more fragrant and appetizing. Lamb's blood is easy to cook, so don't overcook it and lose its crisp and tender feeling.

>02

Pot with enoki mushrooms and haggis

Ingredients

150 grams of cooked sheep tripe, 150 grams of cooked sheep lungs, cooked 100 grams of lamb liver, 100 grams of cooked lamb head meat, and 100 grams of fresh enoki mushrooms. 3 grams of seasoning salt, 5 grams of MSG, 5 grams of chicken essence, 10 grams of red oil bean paste, 1/4 bag of Sichuan Dahongpao hot pot base, 50 grams of peanut oil, 2 grams of coriander, 5 grams of dried red pepper, 20 grams of tempeh, green onions, 5 grams each of ginger and 500 grams of soup stock made from sheep bones.

Method 1. Cut sheep tripe, sheep liver, sheep lungs, and sheep head into 0.3 cm thick slices. Wash the enoki mushrooms.

2. Heat the oil in the pot until it is 40% hot. Add the watercress, dried red pepper, green onion, ginger, tempeh and Dahongpao hot pot base. Stir-fry over high heat until the aroma is released, then add the sheep tripe. , sheep liver, sheep lungs, and sheep head, stir-fry for 2 minutes. Add broth, salt, MSG, and chicken essence to adjust the flavor. Bring to a boil over high heat and put into the pot.

3. Bring the pot to the table over fire. When serving, place the fresh enoki mushrooms in the center of the pot and sprinkle with coriander.

Taste type

Tips:

Characteristics

Beautiful shape, fresh soup, good taste and endless aftertaste.

Key to production

The stock used in this dish needs to be boiled with sheep bones to improve the taste.

>03

Haggis with blood

Materials

Main ingredients: 80 grams of sheep heart, 80 grams of sheep kidney, sheep 80 grams of tripe, 80 grams of sheep lungs, 80 grams of sheep liver, 120 grams of sheep blood,

Accessories: 20 grams of chicken fir, 30 grams of fresh mushrooms,

Seasoning: 30 grams of chili sauce grams, 3 grams of salt, 20 grams of vegetable oil, 2 grams of MSG

Method 1. Wash the haggis (lamb heart, kidney, lamb tripe, lamb lung, lamb liver), put it in a pot of water and cook until half cooked, remove Cut out slices;

2. Wash the gallinophilia and set aside;

3. Heat vegetable oil in a pot, add chili sauce and stir-fry bright oil until fragrant, add fresh soup and bring to a boil. Add haggis, Xuewang (sheep's blood), shiitake mushrooms, gallinobacteria, salt, MSG, cook and add flavor, remove from the pot and serve on a plate.