1. Stewed haggis with white radish
Chop the haggis into pieces and blanch them in water. Peel the white radish and cut it into hob pieces. Then put it into the bottom of a casserole and blanch it again. Pour the watered haggis into the pot, add 1 teaspoon of salt, and add ginger slices. Add 3 cloves of garlic, 2 tablespoons of cooking wine, and 1 tablespoon of bean paste. If you like it spicy, throw in 5 chili peppers. Stir evenly with chopsticks. Add water to cover the ingredients. Bring to a boil over high heat, then turn to medium heat and simmer for half an hour. , garnish with coriander after serving.
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2. Vermicelli and mutton soup
Soak the vermicelli in cold water, wash and mince the celery, mince the ginger, pour cooking oil into the pot, stir-fry the minced ginger, add the haggis, stir-fry for 1 minute, add an appropriate amount of water, bring to a boil over high heat, add seasoning powder, and add tomatoes Sauce, cook for about 2 minutes and then add the vermicelli. Stir it until the vermicelli is completely immersed in the soup. After cooking for about 3 minutes, add the minced celery. After the vermicelli is cooked, pour in sesame oil.
3. Flavored haggis
The specific method is as follows: blanch the haggis in a pot, take it out and set aside, replace the pot with water and bring it to a boil, add the haggis and green onions. , ginger slices, pepper, aniseed, salt, bring to a boil over high heat and then simmer over low heat for more than two hours until soft and rotten, take out and set aside the original soup. Heat the soup pot, add 500 grams of the original soup, and then add the chopped main soup. Add the ingredients, bring to a boil, skim off the foam, add MSG, serve in a bowl, and serve with minced coriander, sesame paste, and braised shrimp oil.
Edited on 2020-08-15
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