The first step: turn the fat intestines inside and out with chopsticks so as to clean the intestines.

Minced haggis

The second step: first wash the spoils inside the belly with cool water, then scald the belly with boiling water, and while it's still hot, peel the belly residue off with a knife and throw it away. Then take a large pot, wash the water belly, then wash the flower belly, and finally wash the fine belly as well.

The third step: the sheep's head with a clip, slowly into the fireplace, with the fire to burn the wool. Put the four hooves of the sheep into the fireplace with a clip and slowly put them into the fireplace to burn the wool. Scrape off the burnt hair with a knife.

Step 4: Pry the shells off the sheep's hooves with a knife.

Step 5: Put the sheep's head and hooves into the fireplace again to become black charred shells, then scald them again with boiling water. Then use a wire ball to brush the remnants of the hair and black pepper shells, revealing the hairless sheep's head and hooves.

Step 6: Use an axe to cut the sheep's chin in half and cut off the burnt meat with a knife.

Step 7: Cut the sheep's ears in half, and use a knife to cut the roots of the ears in half.

Step 8: Soak the sheep's entrails, head and hooves of the sheep's limbs in cool water, and after soaking, cook them in boiling water for two hours.

Step 9: Cook the sheep offal, sheep's head, sheep's hooves, potatoes, green onions, ginger cut into small pieces into a pot of boiling water and add some salt.

Step 10: Serve the cooked haggis in a bowl with chopped parsley and the haggis is ready.

200 grams of sheep liver, 1 sheep kidney, 200 grams of sheep belly, 1 sheep heart, mint, perilla, coriander to taste (2 servings). Salt 2 grams, 10 grams of rice wine, 10 grams of ginger, 10 grams of sand ginger, the right amount of starch, 5 grams of soy sauce, 5 grams of oyster sauce, 10 grams of oil.

Making Methods

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1, prepare the ingredients.

2, sheep belly, rinse with running water to clean the surface impurities, and then repeatedly add starch scrub, until the wash until the odor is reduced.

3, sheep kidney cut in half with a knife, pick off the white tendons with a knife, and cut into criss-cross knife.

4, lamb liver also cut into thin slices, put into a cooking bowl, add water to soak.

5, cleaned sheep belly knife cut into thin strips, also put into a cooking bowl with water soak; cut into a cross flower knife sheep kidney is also soaked in water; sheep heart is also cut into a good soak in the water, and respectively, in the water to add a little rice wine, can be deodorized, about soak until no blood.

6, ginger and ginger were patted, mint, perilla, parsley washed and cut into thin julienne spare.

7, the pan is hot, pour the oil, the ginger ginger into the pan to stir-fry the aroma, and two ginger are fried slightly browned.

8, the sheep liver, sheep heart, as well as sheep kidney from the water, pour into the pot, add soy sauce, oyster sauce and stir-fry until browned.

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

10, then pour in the lamb belly.

11, once again high heat to boil, use a spoon to skim the surface froth, reduce to medium heat and cook for another 10 minutes, until the haggis are cooked through.

12, and finally add the cut three shredded, quickly fish well, add salt appropriate seasoning can be.