How to make stir-fried haggis, crispy and fragrant, so delicious that two people can eat it in one go?

Then I gained the confidence to make this stir-fried haggis. Onions and peppers are added to the haggis, and the fried finished product has no fishy or smelly smell. The onions chosen are white, non-spicy, sweet and crunchy. The haggis is really suitable to be paired with these vegetables. It is delicious and goes well with meals.

If you like spicy food, add some chili peppers or oily chili peppers, and the taste will be richer. Unfortunately, our family is afraid of spicy food, and there is no small pepper to enhance the color. The dish was missing color and sparkle.

But this home-cooked stir-fry is still very good to eat. The important thing is that it is very rich in nutrients and has many benefits for the human body. The main ingredients of haggis include protein, fat, protein, calcium, phosphorus, iron, vitamin B2, C, vitamins, heparin and other nutrients, which are beneficial to strengthening yang, strengthening the spleen and stomach, clearing the liver and improving eyesight, and nourishing blood and qi. role.

Now I will share with you how to make this stir-fried haggis at home. If you get a better combination of vegetables and a quicker recipe, please share it, and it will make my family’s dinner table more delicious. [Stir-fried Haggis] Main ingredients: Haggis, green peppers, onions, ginger slices, cooking oil. Appropriate condiments: light soy sauce, rice wine, white sugar, white pepper, appropriate amount of salt. Step 1

Remove the semi-finished haggis from the packaging box, boil water in a pot, pour in the haggis after the water boils, cook for 2 minutes, pick it up quickly and drain out the water. Remove the skin of the onion, cut off both sides, peel off layer by layer, clean it, cut into thin strips and set aside. Step 2

Wash the green peppers, remove the seeds inside, cut into floccules and set aside. After the wok comes to a boil, pour in cooking oil, stir-fry the ginger slices until fragrant, add in shredded onions and green peppers, and stir-fry evenly. Pour in the dried haggis and stir-fry quickly. Step 3

Add light soy sauce, white sugar, rice wine, white pepper, and salt respectively, stir-fry evenly, turn off the heat and place on the plate. The fried haggis was delicious and delicious. It was a great dish to go with the meal. The dish was crispy, fresh and salty. The two of them ate it so much that they ate it up in one go.

Tips: Although the semi-finished product is processed, it still needs to be boiled. Because the smell of haggis is stronger, it will not be easy to swallow. When stir-frying, adding a certain amount of rice wine can remove the fishy smell, and adding an appropriate amount of white pepper to further remove the smell. When the finished product is released, there will be no smell but only aroma.