The ingredients of authentic haggis soup include sheep liver, sheep tripe, sheep lungs, sheep heart, sheep intestines, sesame paste, etc. The method is as follows:

Tools/materials: kitchen knife, chopping board, Pot, spatula, small spoon, bowl, a piece of sheep liver, a piece of sheep tripe, a piece of sheep lung, a piece of sheep heart, a section of sheep intestine, two tablespoons of sesame paste, an appropriate amount of salt, an appropriate amount of cold water, a few cloves of garlic, a few dried red peppers Each, 100 grams of chili oil, a pinch of white sesame seeds, and one coriander.

1. Clean the purchased haggis semi-finished products to remove bad parts and blood.

2. Slice, cut into sections, and set aside.

3. Bring half a pot of water to a boil, put the mutton into the pot, remove the foam after boiling, cover, and cook over medium heat for about 15 minutes. During this period, you can make the following seasonings.

4. Put two tablespoons of sesame paste into a bowl.

5. Add cold boiled water and salt several times to make the sesame paste into a thin paste. Use a spoon to scoop it up so that it can flow down smoothly.

6. Flatten and chop the garlic.

7. Cut the dry red pepper into small pieces with scissors and put the white sesame seeds into a bowl.

8. Put oil in the pot. When the oil starts to smoke, turn off the heat. After letting it sit for 30 seconds, pour the hot oil into the chili bowl to become fragrant chili sesame oil.

9. Wash the coriander and cut it into inch-long sections. Put the minced garlic into a bowl, add some water and mix well. All the seasonings are ready.

10. The haggis is also cooked, add appropriate amount of salt. Put the haggis and soup into a bowl, then add chili oil, garlic juice, sesame paste, and coriander in sequence.