Preparation materials: 1 sheep belly, 1 sheep lung, 1 sheep heart, 1 sheep liver, 30g green onion, 30g ginger, 20g garlic, 50ml cooking wine, 30g salt, 10g pepper, 20g dashi, 1 grasshopper, 10g cardamom, 3 cloves, 1 piece of cinnamon, 10g licorice, 5 small chili peppers, the right amount of oil, the right amount of salt.

1, haggis washed and spare.

2, and then blanched in stages and fished out while hot to remove the surface black film.

3, cooled and cut into pieces in the second blanched out standby.

4, prepare all the seasonings.

5, casserole in the water, water boiling blanched haggis into the pot.

6, add cooking wine.

7, in put salt.

8, the last under all the seasoning, open the pot again and cover the lid to stew half an hour on low heat can be cooked.

9, cooked into a bowl to enjoy, with personal taste and add the right amount of chili oil and coriander can be.