The right way to cook haggis soup, the way to make haggis soup

Production method: The first step: turn the fat intestines inside and out with chopsticks, so that the intestines can be cleaned.

Step 2: Wash the spoils in your stomach with cold water, then scald your stomach with boiling water, and peel off the belly residue with a knife while it is hot and throw it away. Then take a large basin and wash the water belly, then the flower belly, and finally the fine belly.

Step 3: Clamp the sheep's head with a clamp, slowly put it in the stove, and scorch the wool with the fire. Hold the four sheep's hooves with tongs and slowly put them into the stove to scorch the wool. Use a knife to shave off the burnt hairs.

Step 4: Pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep's head and sheep's hooves into the stove again to burn them into a black charred shell, and then scald them with boiling water. Then use a wire ball to brush the residual hair and black scorched shell, revealing the hairless sheep's head and sheep's hooves.

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

Step 7: Cut the ears in half and cut the base of the ears in half with a knife.

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

Step 9: Put the sheep's internal organs, sheep's head, sheep's hooves, potatoes, etc

Cut the green onion and ginger into small pieces and boil in a pot of boiling water, add some salt.

Step 10: Place the cooked haggis in a bowl and add the chopped coriander to make the haggis ready.

To make haggis soup, don't cook haggis directly in the pot, add one more step, the soup is white and strong, delicious and tasteless.

Haggis soup is the right thing to do.

Shanxi has been circulating a kind of snack, come to a bowl in winter, hot and fragrant, the body is warm all of a sudden, and the taste is particularly fragrant, this is mutton soup, there are also called mutton soup or haggis cutting, put the ingredients are different and named, prefer haggis, because the variety is rich, you can taste different parts of the mutton water, just mutton is really nothing to eat. ”

300 grams of vermicelli.

150 grams of sheep's heart.

Amniotic trachea 150 g.

150 grams of lamb tripe. Oil. 8 grams.

Ginger. 4 grams. Garlic. 5 grams.

Pepper. 1 gram.

Monosodium glutamate. 1 gram.

Milk. 250 grams. Scallions. 6 grams.

Star anise. 1 gram.

Wine. 6 grams. Vinegar. 3 grams.

Pepper. 1 gram. Salt. 2 grams.

The practice of haggis.

Lamb tripe, sheep heart, sheep trachea and other haggis slices.

Pour oil into the oil pan and add the peppercorns and ingredients.

Pour in the haggis and stir-fry.

Add green onions, ginger and garlic and stir-fry.

Add the vinegar. Add the cooking wine.

Prepare a soup pot, add water, bring the water to a boil, pour in the fried haggis and boil for 15 minutes.

Pour in a whole bag of milk and simmer for another 10 minutes.

Add salt. Add the vermicelli and continue to cook until the vermicelli are cooked.

Turn off the heat and add MSG.

Add pepper. Sprinkle coriander and chopped green onion on the top.

Diagram of the finished haggis cut.

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1.While the haggis is boiling, you can skim off the foam.

2.Add milk to make the soup milky white, more fragrant and better-looking.

3.If conditions permit, you can use lamb bones to cook a pot of soup first, and the taste will be fresher.

Pot of golden mushrooms and haggis.

Material. 150 grams of cooked lamb tripe, 150 grams of cooked lamb lungs, 100 grams of cooked lamb liver, 100 grams of cooked lamb head meat, and l00 grams of fresh enoki mushrooms. 3 grams of seasoning salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of red oil watercress, 1 4 bags of Sichuan Dahongpao hot pot base, 50 grams of peanut oil, 2 grams of coriander, 5 grams of dried red pepper, 20 grams of tempeh, 5 grams of green onion and ginger, and 500 grams of broth boiled from lamb bones.

Method 1: Cut the lamb tripe, lamb liver, sheep lung, and sheep head into centimeter-thick slices. Wash enoki mushrooms. 2. Put the bottom oil in the pot and boil it until it is hot, add the bean paste, dried red pepper, green onion, ginger, tempeh, and Dahongpao hot pot base, and then add the lamb tripe, lamb liver, sheep lung, and sheep's head to stir-fry for 2 minutes, add the stock and salt, monosodium glutamate, and chicken essence to adjust the taste, and put it into the pot after boiling over high heat.

3. Bring the pot to the table, put the fresh enoki mushrooms in the pot and sprinkle with coriander. Flavor type.

Tips: Characteristics of beautiful shape, soup umami, endless aftertaste. The soup stock used to make this dish is made from lamb bones, and the taste is corrected.

Haggis soup. Ingredients: A piece of lamb liver. A piece of lamb belly, a piece of sheep lung, a piece of sheep heart, a piece of sheep intestines, and an appropriate amount of cold boiled water. A sprig of coriander and an appropriate amount of salt for haggis soup. 2 shallots. A few slices of ginger and a little vinegar.

Method: Clean the haggis and remove the blood foam with hot water. Set aside, slice the ginger, wash and tie the green onion and set aside. Put the haggis, ginger and green onions in a casserole, add enough water and sprinkle with a pinch of salt. After the heat boils, turn to low heat and cook for about an hour.

2.Before removing from the pan, sprinkle with a pinch of salt to taste. Sprinkle in chopped green onion and coriander. You can add vinegar, soy sauce, etc. according to your taste.

The so-called haggis is called haggis because there are all kinds of miscellaneous sheep in it, such as sheep head, sheep hooves, sheep heart, sheep liver, sheep lungs, sheep intestines and sheep blood. Don't think that these are all foods that can't be served, they all have their own effects: for example, smallpox (sheep brain) has the function of strengthening the brain and brightening the eyes, especially suitable for the elderly and the neurasthenic; The mouth strip (tongue) has the ability to strengthen the body and replenish blood, and it is most suitable for those who have recovered from illness to eat often.

In fact, the method of haggis soup is very simple: add water to the pot, wait for the water to sound, then put in mutton, haggis, mutton bones, burn over high heat, scoop out the foam, and then add angelica, cinnamon, grass fruit, tangerine peel, almond and other Chinese herbs, while increasing green onions, ginger, and boil for more than an hour.

Authentic haggis soup is made in the afternoon before, and all the haggis is soaked overnight in the base soup, and then reheated and sold to customers the next day. When eating, take the cooked mutton and haggis in the soup pot and chop them into a bowl, then put the mutton soup on top, add minced garlic sprouts and spicy oil, and eat them with sesame baked cakes.

Haggis soup is available in many parts of the country, and the cooking method varies. Sichuan Yuechi haggis soup, with moldy dried vegetables and coriander as ingredients, the taste is more attractive; The "Bagou Haggis Soup" in Chengde, Hebei Province, is said to be the imperial meal ordered by Emperor Kangxi; Beijing's haggis soup is rich in seasonings, including leek flowers, sesame paste, bean curd, shrimp paste, etc.; Shanxi haggis soup must be accompanied by old vinegar and pepper, which is sour and rushing; The haggis soup in Weihai, Shandong Province is particularly affordable, the haggis is 10 yuan and 1 catty, and the mutton soup can be drunk casually, which is extremely bold.

Ingredients: half a catty of haggis (cooked), a few sprigs of coriander.

Seasoning: green onion, ginger, sesame paste, leek flowers, soy tofu, salt.

Method: Put an appropriate amount of water in the clay pot, add haggis, green onions, ginger, boil over high heat and turn to low heat until the soup turns white (other meals can be prepared during the period, both are correct), then add the adjusted sesame paste, leek flowers and soy tofu, add salt to taste, and add chopped coriander when serving. It is best served with freshly baked small pancakes.

How do you cook haggis? Clean up the haggis, add green onion and ginger to remove the smell, add water to the pot, and cook the chopped green onion for 1 hour.

Main ingredients: mutton, lamb leg bones, lamb backbone, green onions, ginger, cooking wine, salt, mutton fat, coriander.

Steps: 1. Soak the mutton and mutton bones in water for more than 2 hours in advance, and fully soak the blood out, which can reduce the fishy smell of mutton.

2. Put the soaked mutton and mutton bones into the pot with water, add green onions, ginger and cooking wine to boil over high heat, skim off the foam, and continue to cook for 5 minutes.

3. Remove the mutton and mutton bones and clean the foam on the surface.

4. Boil water in a casserole, put in the mutton bones first, add green onions, ginger and cooking wine, do not cover the lid, and cook directly on high heat for 30 minutes.

5. When the soup begins to turn white, put in the mutton and cook over high heat for 10 minutes, cover the lid and continue to simmer over low heat for 40 minutes.

6. Cook until the mutton is soft and rotten, and add an appropriate amount of salt to taste to taste. The boiled mutton soup is added with coriander, and the soul mutton fat must be the icing on the cake must be a must-put seasoning, the mutton fat is boiled out of the mutton plate oil and chili peppers, and the mutton soup is added with some very fragrant.

Summary: 1. Cooking mutton soup only requires the simplest 3 kinds of seasonings, green onions, ginger, cooking wine, and the rest of the spices.

2. Before boiling mutton soup, soak the bleeding water, then blanch the water, and fully boil the foam.

3. When blanching, the mutton is put into the pot with cold water, but when you start cooking, you must put hot water into the pot, otherwise the heat expansion and cold contraction will solidify the protein inside the mutton, and the boiled mutton is not easy to cook.

4. First open the lid and cook the mutton bones on high heat, which not only allows the fishy smell of the mutton to come out, but also fully boils the fragrance of the mutton bones, and then puts the mutton into the low heat and simmers.

Preparation of haggis soup:

Preparation materials: 500g of haggis, appropriate amount of salt, appropriate amount of green onion, appropriate amount of bay leaf, appropriate amount of fennel, appropriate amount of vinegar, appropriate amount of diced green onion, appropriate amount of diced ginger, appropriate amount of monosodium glutamate.

1. Prepare chopped green onions.

2. Put the haggis and water together in the pot, add salt, and bring to a boil.

3. Add ginger slices.

4. Put in the large flap.

5. Add three bay leaves.

6. Add the green onions, cover the pot, and continue to simmer for 10 minutes.

7. Finally, add chopped green onion and coriander, add vinegar and enjoy.

1. Prepare the ingredients, an appropriate amount of coriander, green onions, and ginger, 1 portion of haggis (frozen haggis bought in the supermarket), and cooking wine with oil and salt.

2. The haggis bought in the supermarket should be thawed first and thawed with cold water. After thawing, rinse well, drain and set aside.

3. Peel the ginger, clean it and cut it into shreds.

4. Remove the roots of the green onion, clean it, chop it and set aside.

5. Remove the roots of the coriander, wash it carefully, chop it as well, and set aside.

6. Heat the oil in a pan, add the ginger shreds, and stir-fry to bring out the flavor.

7. Add the drained haggis to the drown-out haggis, stir-fry evenly, and fry until the haggis is cooked.

8. Add an appropriate amount of water and cooking wine, bring to a boil over high heat, and cook for 10 minutes.

9. Add coriander and green onion and cook until flavorful, about 2 to 3 minutes.

10. Before cooking, add an appropriate amount of light soy sauce and salt to taste.

1.Slice the haggis, slice the green onion, ginger and garlic, put the bottom oil in the spare pot, put in the pepper, dry chili, put in the green onion, ginger and garlic after the pepper and stir-fry until fragrant, pour in the haggis and stir-fry, pour in boiling water, not the haggis, boil the white radish over high heat, and bring to a boil.

Skim off the foam when the pot is boiling, reduce the heat to medium, cover and cook for 10 minutes. Skim off the foam when the pot is boiling, reduce the heat to medium, cover and cook for 10 minutes.

2.Pour the haggis soup into the casserole, change the heat to low for 10 minutes, pour sesame oil before leaving the heat, and sprinkle coriander on the surface.

400 grams of haggis bone meat, 100 grams of chicken leg mushrooms, 100 grams of mushrooms, 5 grams of Codonopsis, 1 candied date, 3 longan

5 grams of wolfberry, 5 grams of tangerine peel, 35 grams of ginger, 30 grams of Shao wine, 2 grams of white pepper

10 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 3 grams of Sichuan pepper, and a little coriander.

Method. 1. Soak the haggis bones in water for 5-6 hours and pull out the blood water, wash and clean the fiber after soaking, and then put all the ingredients into the pot and add water.

2. Sprinkle a little pepper into the pot and pour in an appropriate amount of Shao wine.

3. Bring to a boil over high heat, then skim off the foam, and then simmer over low heat for two hours.

4. Simmer for two hours and then season, add salt, sugar and monosodium glutamate.

5. After adjusting the flavor, burn the soup over medium heat until it is overflowing, use a spoon to skim off the oil slick inside, and then sprinkle a little pepper again to turn off the heat.

1.Remove the scales, guts, clean and drain the crucian carp.

2.Pull the green onion, slice the ginger and chop the pepper.

3.The purchased haggis has been blanched once, drained after washing, a little peppercorn powder is added, and the cooking wine is marinated for about 30 minutes with a small spoon and a little salt.

4.Blanch the salted haggis again and rinse and drain.

5.Rub the wok with ginger and add a little lard (salad oil).

6.Cook until 5-6 are hot, and then stir-fry the green onion and ginger.

7.Shave the ginger and shallots to the edge of the pot, and gently spread the crucian carp in the pot, the heat should not be too big, just medium heat.

8.Don't stir it until one side is golden brown and then turn it over, until both sides are golden brown.

9.Turn the heat on high, pour in about 2 liters of water, add a teaspoon of cooking wine, 5-6 crushed peppercorns.

10.Cover the pot and let it tumble for about 5 minutes, turn down the heat, cover the pot and continue to cook for about 10 minutes.

11.Use a spatula to crush the cooked crucian carp, add a few drops of white vinegar, and simmer for about 30 minutes (can be omitted).

12.Use a fine strainer to strain off the crucian carp residue (can be omitted).

13.Put the cleaned haggis into a saucepan (casserole), pour the strained crucian carp soup into the pot, and simmer for about an hour.

14.Dipping sauce: The dipping sauce of haggis can be according to your own taste, I personally prefer white bean curd juice with tofu milk as the main ingredient, plus coriander, chopped green onion, monosodium glutamate, sesame seeds, crushed peanuts, sesame oil. If you can eat spicy, you can also add a little chopped pepper or chopped wild pepper.

Braised haggis. 1.Preparation:

a.Wash the lamb chops, fly the water and drain. Add water to the pressure cooker, put in the lamb chops, ginger slices, cooking wine, and more than half an hour after shoveling, turn off the heat and place the grinding or missing side.

b.Wash the sauerkraut, drain and chop it. c.

Slice the garlic cloves and cut the green onion into sections. Dried chili peppers cut into sections. Wash and drain the cabbage, warm water and drain.

Fried yuba is sold in supermarkets, so you can buy it directly and mix it up.

2.Clean and waterless clay pot, put more oil, after the oil temperature is up, put garlic cloves and stir-fry until fragrant, put green onions, sauerkraut, dry chili peppers, stir-fry, let the sauerkraut steam off some, after collecting some flavor, scoop up the lamb chops into the claypot pot, stir-fry, add soy sauce, salt, after boiling, add water (pour the remaining water in the pressure cooker) to three-quarters of the pot. After the heat boils, keep the heat boiling over medium-low heat and simmer slowly until the soup comes out white.

The lamb chops are soft and rotten. 3.Finally, add vermicelli, fried bean curd, cabbage, sprinkle salt to adjust the saltiness, bring to a boil, garnish with chopped green onions, and serve hot.