1. Use chopsticks to turn the fatty intestines inside out so that the intestines can be washed clean. ?

2. First wash the stolen goods in the stomach with cold water, then scald the stomach with boiling water, peel off the belly residue with a knife and throw it away while it is hot. Then take a big basin, wash the water belly, then wash the flower belly, and finally wash the thin belly.

3. Clamp the sheep head with clamps, slowly put it into the stove, and use the fire to burn the wool. Clamp the four sheep's hooves with clamps and slowly put them into the stove to burn the wool. Use a knife to scrape off the burnt hair.

4. Use a knife to pry off the shell of the sheep's hoof.

5. Put the sheep head and hooves into the stove and burn them again until they become blackened shells, and then scald them with boiling water. Then use a wire ball to brush the remaining hair and black pepper shells to reveal the hairless sheep heads and hooves.

6. Cut the lamb chin in half with an axe, and cut off the charred meat with a knife.

7. Cut the sheep's ear in half, and use a knife to cut the root of the sheep's ear in half.

8. Soak the sheep's internal organs, sheep's head and sheep's limbs and hooves in cold water. After soaking, boil them in boiling water for two hours.

9. Cut the sheep offal, sheep head, sheep hooves, potatoes, onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

10. Put the cooked haggis into a bowl, add minced coriander, and the haggis is ready.

Ingredients: 50 grams each of sheep heart, sheep lungs, sheep tripe, and sheep intestines.

Seasoning: mutton soup, shredded green onions, minced ginger, sliced ??ginger, minced garlic, garlic cloves, aniseed, peppercorns, salt, vinegar, cooking wine, minced coriander, pepper, and appropriate amounts of MSG.

Method: 1. Wash the sheep heart, lungs, tripe and intestines separately.

2. Pour an appropriate amount of water into the pot and bring to a boil. Add the haggis, peppercorns, aniseed, shredded green onions, ginger slices, garlic cloves, and salt. Cook until the haggis is nine times cooked, then take it out. Drain and cut into small pieces.

3. Pour the mutton soup into the wok, add mutton offal, minced ginger, minced garlic, cooking wine, and salt. Bring to a boil over high heat, then reduce to a small heat, skim off the foam, add vinegar and MSG, and wait When the haggis is cooked, add pepper and coriander powder, stir well, and serve. You can add chili oil, fermented bean curd, etc. according to your own taste.

200 grams of sheep liver, 1 sheep kidney, 200 grams of sheep tripe, 1 sheep heart, appropriate amounts of mint, perilla and coriander (for 2 people). 2 grams of salt, 10 grams of rice wine, 10 grams of ginger, 10 grams of sand ginger, appropriate amount of starch, 5 grams of light soy sauce, 5 grams of oyster sauce, and 10 grams of oil.

1. Prepare the ingredients.

2. Rinse the sheep tripe with running water to remove surface impurities, then repeatedly add starch and scrub until the odor is reduced.

3. Cut the sheep kidney in half with a knife, use a knife to remove the white tendons, and cut into cross-shaped cuts.

4. Cut the lamb liver into thin slices, put it in a cooking bowl, add water and soak it.

5. Cut the washed sheep tripe into thin strips and put it into a cooking bowl and soak it in water. The sheep kidneys cut into cross-shaped knives are also soaked in water. The sheep hearts are also cut and soaked in water. and add a little rice wine to the water respectively to remove the fishy smell, and soak until there is no blood.

6. Crush the ginger and sand ginger separately, wash the mint, perilla and coriander and cut into thin strips and set aside.

7. Heat the pot, pour in the oil, pour the ginger and ginger into the pot and stir-fry until the aroma is released, and both types of ginger are slightly browned.

8. Take the sheep liver, sheep heart and sheep kidney out of the water, pour them into the pot, add light soy sauce and oyster sauce and stir-fry until they change color.

9. Pour in water or stock, bring to a boil over high heat, and cook for about 3 minutes.

10. Pour in the lamb tripe.

11. Bring to a boil over high heat again, use a spoon to skim off any foam on the surface, turn to medium heat and cook for another 10 minutes, until the haggis is cooked through.

12. Finally, add the three shredded pieces, quickly stir them in and add salt to taste.