How to process and wash the raw sheep in the water, what to cook after the main cooking, and what se

Ingredients. Haggis in large quantities. Methodology.

Hot and sour haggis soup.

Material. Ingredients: lamb liver, lamb blood, lamb head, lamb ears, lamb tripe, ingredients: green onions, garlic, coriander, vinegar, salt, sugar, broth essence, pepper.

Method. First, cut the cooked haggis separately.

Slice the green onion, chop the coriander and mince the garlic.

Boil a pot of boiling water, add all the main ingredients except sheep blood, salt, broth essence, and sugar and cook for 3 minutes, skim off the foam, add sheep blood and cook for 1 minute, and finally add green onions, garlic, coriander, vinegar, pepper, and sesame oil to get out of the pot.

Tip: Add more vinegar and pepper to the soup to make it taste fragrant and appetizing. Sheep blood is easy to cook, never overcook, and lose the crisp and tender feeling.

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:

Peculiarity. The shape is beautiful, the soup is umami, and the aftertaste is endless.

Production key. The broth used in this dish is made from lamb bones, and the taste is corrected.

Haggis is full of blood.

Material. Ingredients: 80 grams of sheep heart, 80 grams of lamb kidney, 80 grams of lamb tripe, 80 grams of sheep lung, 80 grams of sheep liver, 120 grams of sheep blood, auxiliary materials: 20 grams of chicken fir, 30 grams of fresh shiitake mushrooms, seasoning: 30 grams of chili sauce, 3 grams of salt, 20 grams of vegetable oil, 2 grams of monosodium glutamate.

Method 1Lamb offal (sheep heart, kidney, lamb tripe, sheep lung, sheep liver) wash and put in a pot of water to boil until half-cooked, remove and slice;

2.Wash the chicken fir fungus and set aside;

3.Put vegetable oil in the pot and heat it, fry the chili sauce until fragrant and bright oil, add the fresh soup to boil, put in the haggis, Xuewang (sheep blood), mushrooms, chicken fir mushrooms, salt, monosodium glutamate and cook and add flavor, and put it on a plate.

Use the edible alkali at home and then wash it with vinegar water.

The method of sheep water is as follows: 1. Prepare an appropriate amount of sheep water first, use a knife to cut the heart, liver and lungs and other sheep water into pieces, and put them on a plate 2. After the water boils, pour the cut water into a frying spoon 3, add an appropriate amount of soy sauce and salt 4, and then prepare the green onion and ginger, cut them into segments with a knife, and then pour the cut green onion and ginger into the frying spoon 5, add an appropriate amount of pepper and fennel, cover the pot and cook for more than ten minutes to get out of the pot 6, put the stewed water into a bowl, and the sheep water will be ready to expand the information: the nutritional value of sheep water 1, Warming the spleen and stomach:

It is used for nausea, emaciation, chills and other symptoms caused by spleen and stomach deficiency. 2. Warm and replenish the liver and kidney: It is used for the soreness, coldness, pain, impotence and other symptoms of waist and knee caused by kidney yang deficiency.

3. Replenish blood and warm menstruation: It is used for abdominal cold pain caused by postpartum blood deficiency and cold menstruation. 4. Protect the gastric mucosa

Lamb protects the stomach lining, increases the secretion of digestive enzymes, and aids digestion. 5. Nourishing the liver and brightening the eyes: It has the effect of benefiting blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases.

6. Resist cold and disease: Eating more mutton at the right time can remove moisture, avoid cold, and warm the stomach.

The sheep into the water is as follows:

1. Prepare an appropriate amount of sheep water first, use a knife to cut the heart, liver and lungs into pieces, and put them on a plate.

2. After the water boils, pour the cut water into a frying spoon.

3. Add an appropriate amount of soy sauce and salt.

4. Prepare the green onion and ginger again, cut them into sections with a knife, and then pour the chopped green onion and ginger into a frying spoon.

5. Add an appropriate amount of peppercorns and fennel, cover the pot and cook for more than ten minutes.

6. Put the stewed water into a bowl, and the sheep will be ready.

Ingredients: Appropriate amount of cooked sheep water, appropriate amount of ginger slices, appropriate amount of garlic cloves, appropriate amount of coriander, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper.

Production method: 1. Cut the sheep into small pieces.

2. Add water to the pot and bring to a boil, add an appropriate amount of cooking wine, blanch the sheep in water for 2 minutes and then remove it.

3. Put the sheep water into the casserole, add ginger slices, garlic cloves, and water to cover the ingredients.

4. Cover the pot and bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes.

5. Turn off the heat and put it in a bowl, add a little salt, pepper to taste, sprinkle with coriander and serve.

1. Soak the mutton in cold water for two hours, and change the water one hour in between.

2. Clean the mutton with water and cut it into small pieces.

3. Pour enough water into the pot and put the cut lamb pieces into the pot.

4. After boiling over medium heat, skim off the foam and pour in the cooking wine.

5. Then add Sichuan pepper, green onion and ginger, dried orange peel and hawthorn.

6. Cover the pot and simmer for a few hours.

7. Remove the orange peel and hawthorn, and then sprinkle in an appropriate amount of salt.

8. Turn to medium heat and continue to simmer for 15-20 minutes, then turn off the heat and serve.

Boil the raw sheep and put coriander, green onion, ginger, soy sauce, fennel, salt, and mountain peppercorns. Sheep water is sheep offal, is the general name of the internal organs of sheep, is the northwest region of the spread of the Yuantong flavor snacks. Before boiling raw sheep, you need to use a knife to cut the sheep into pieces, and then boil the water before boiling. <

Boil the raw sheep and put coriander, green onion, ginger, soy sauce, fennel, salt, and mountain peppercorns. Sheep water is the sheep haggis dry and collapsed, is the general name of the internal organs of sheep, is the traditional snack in the northwest region. Before boiling raw sheep, you need to use a knife to cut the sheep into pieces, and then slowly destroy the pot after the water is boiled.

Summary. Food Preparation:1

Wash the fresh lamb tripe, rub off the oil, put it in the pot that is about to boil, take it out, put it on the board to shave off the belly hair, wash it and set aside; The sheep fat intestines are washed repeatedly, turned over with chopsticks, coiled up and tied with ropes; Wash the sheep's heart and set aside. 2.Put the above processed lamb tripe, intestines, and hearts into a pot of boiling water and boil them, blanch the blood foam, remove them, and rinse them clean.

3.Change the pot to boil water, put in the lamb tripe, intestines, heart and green onions, ginger slices, peppercorns, ingredients, salt, after boiling over high heat, change to low heat and simmer for more than two hours, until soft, remove and set aside the original soup. 4.

Cut the lamb belly into 3 cm long thin strips, cut the sheep fat intestine into inch segments, cut the lamb loin nest meat into domino pieces, cut the lamb heart into thick slices, and chop the coriander for later use. 5.Put 500 grams of the original soup in the soup pot, then put the cut main ingredients in, boil, skim off the foam, add monosodium glutamate, and then serve in a bowl, with minced coriander, sesame sauce, and marinated shrimp oil.

Sheep water is actually lamb offal, the general name of the internal organs of Kjeshir sheep, which can be washed and cooked together before being eaten. The following is a full set of sheep water boiling methods for you to see:

Ingredients: lamb tripe 200 grams Sheep fat intestine (large intestine) 200 grams Mutton (fat and lean) 200 grams Accessories: sheep heart 100 grams Seasoning:

15 grams of green onions, 10 grams of shakubi rock ginger, 5 grams of Sichuan pepper, 10 grams of star anise, 20 grams of coriander, 3 grams of salt, 50 grams of shrimp oil, 100 grams of sesame paste, 2 grams of monosodium glutamate.

Food Preparation:1Wash the fresh lamb tripe, rub off the oil, put it in the pot that is about to boil, take it out, put it on the board to shave off the belly hair, wash it and set aside; The sheep fat intestines are washed repeatedly, turned over with chopsticks, coiled up and tied with ropes; Wash the sheep's heart and set aside.

2.Put the above processed tripe, intestines, and hearts into a pot of boiling water and boil them, blanch the blood foam, touch the yard and take it out, and rinse it clean. 3.

Change the pot to boil water, put in the sheep burn belly, skin intestines, heart and green onions, ginger slices, peppercorns, ingredients, salt, after the fire boils, change to low heat and simmer for more than two hours, until soft, take out, and set aside the original soup. 4.Cut the lamb belly into 3 cm long thin strips, cut the sheep fat intestine into inch segments, cut the lamb loin nest meat into domino pieces, cut the lamb heart into thick slices, and chop the coriander for later use.

5.Put 500 grams of the original soup in the soup pot, then put the cut main ingredients in, boil, skim off the foam, add monosodium glutamate, and then serve in a bowl, with minced coriander, sesame sauce, and marinated shrimp oil.

Eating effect: The protein in the water of the animal, the vitamin content is higher than that of meat, but the chain cholesterol is also higher than that of meat, and it is often made together with the fat in the water, so that the dish is relatively high in terms of fat or cholesterol. Therefore, this dish is not suitable for arteriosclerosis, high cholesterol and middle-aged and elderly people.