sheep giblets soup
sheep giblets soup
Seasoning: mutton soup, shredded onion, Jiang Mo, ginger slices, minced garlic, garlic cloves, aniseed, pepper, salt, vinegar, cooking wine, minced coriander, pepper and monosodium glutamate.
Practice:
1, sheep heart, sheep lung, sheep belly and sheep intestine were washed separately.
2. Pour a proper amount of clear water into the pot and bring to a boil. Add the mutton offal, add the pepper, aniseed, shredded onion, ginger, garlic cloves and salt, cook until the mutton offal is ripe [1], take it out, drain it and cut it into small pieces.
3. Pour mutton soup into the wok, add mutton offal, Jiang Mo, minced garlic, cooking wine and salt, boil over high fire, then change to slight inflammation, skim off the floating foam, add vinegar and monosodium glutamate, and when the mutton offal is cooked, add pepper and minced coriander and stir well, then take out the wok. You can add Chili oil, bean curd and so on according to your own taste. Step 1: Turn the fat intestines inside out with chopsticks, so as to clean the intestines.
Haggis
Haggis
Step 2: Wash the stolen goods in the stomach with cold water first, then scald the stomach with boiling water, peel off the belly residue with a knife while it is hot and throw it away. Then take a big basin, wash the water belly, then wash the flower belly, and finally wash the thin belly.
Step 3: clamp the sheep's head with a clamp, slowly put it into the stove and burn it with a torch. Clamp the four sheep's hoofs and put them into the stove slowly to scorch the hair. Scrape the burnt hair off with a knife.
Step 4: pry off the shell of the sheep's hoof with a knife.
Step 5: put the sheep's head and hoof in the stove and burn them again to become black coke shells, and then blanch them with boiling water. Then brush the residual hair and black coke shell with a wire ball to expose the hairless sheep head and hoof.
Step 6: Cut the goat's chin in half with an axe and cut the burnt meat with a knife.
Step 7: Cut the sheep's ear in half, and cut the root of the sheep's ear in half with a knife.
Step 8: soak the sheep's viscera, sheep's head and sheep's limbs and hooves in cold water for two hours after soaking.
Step 9: Cut the sheep's viscera, sheep's head, sheep's hoof, potatoes, onions and ginger into small pieces and boil them in a boiling water pot, then add some salt.
Step 10: Put the cooked chop suey into a bowl, add the coriander powder, and the chop suey is ready.