The practice of authentic haggis soup is as follows.

I. Prepare the materials.

300 grams of white radish, 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, 15 grams of salt, 2 grams of monosodium glutamate (MSG), 20 grams of cooking wine, 15 grams of ginger, 15 grams of green onion, 2 grams of pepper, 2 grams of pepper.

Two, production method.

1. Fresh goat liver, goat belly, goat heart, goat spine, goat lungs with clean water to soak blood.

2. Put the haggis into the pot of boiling water blanch and then pick up and wash.

3. White radish peeled and cleaned, cut into long 4.5 cm, 2 cm wide, 0.5 cm thick slice.

4. pot cleaned, placed on a high flame, mixed with water, put in fresh sheep liver, sheep belly, sheep heart, sheep spine, sheep lung.

5. Boil and beat the foam.

6. Put cooking wine, ginger, green onion, pepper, pepper.

7. Boil until the ingredients are six mature, fish up, cut into slices.

8. back into the pot, under the white radish, boil until boiling pot.

9. Sheng into the container, add monosodium glutamate, salt.

10. Another prepared sesame oil soybean flavor plate, cilantro plate on the table can be.

Three, production tips.

1. Selection of raw materials to be fresh, and to remove the blood.

2. Raw materials and pots should be cleaned, otherwise the soup color is poor.

3. Raw materials should be cooked until soft, and the soup should be filtered once, otherwise the soup is poor.

Haggis soup is a delicacy, the main ingredients are sheep belly, sheep liver, sheep lung, sheep intestines and so on. Boil the sheep under water and chop it.

In the original soup, with ginger-based spice powder, the soup is white, not turbid, and then the retreat of the meat of the sheep skull into the pot, cut up after the haggis minced meat in a bowl to pour the soup silt heat that is eaten.