The authentic way to stir fry haggis, what is the home cooked method of stir frying haggis?

Xinjiang stir-fried haggis method:

1. Put starch and vinegar in the sheep water, grab and mix to remove dirt, and rinse with cold water, (clean the inside and outside, repeat several times).

2. Pour cold water into the pot, put the cold water into the pot, put in the cooking wine, green onions, ginger slices, vinegar (to remove the smell), boil and skim off the floating powder, remove it, and rinse it with hot water.

3. Pour water into the pot, put the hot water into the pot, add the green onions, ginger slices, cooking wine, peppercorns, pepper, cover, boil over high heat and turn to low heat and cook for 40 minutes.

4. Add salt, continue to cook for 30 minutes, remove it, let it cool and cut into pieces, and set aside.

5. Pour oil into a hot pan, add green onions, ginger, garlic, Sichuan peppercorns, and dried chili peppers to the hot oil, and stir-fry until fragrant.

6. Put in the haggis, stir-fry evenly, add cooking wine to remove the smell, add soy sauce, salt, coriander, stir-fry evenly, and then you can get out of the pot (stir-fry on high heat throughout the whole process) (you can also add onions, green peppers, and red peppers).

The above is the shared method of stir-fried haggis, I think that no matter how to do the haggis, it must be marinated or boiled in the early stage, and the smell is large, and only marinated or boiled can it be well removed.

Ingredients: 300 grams of haggis, half a green pepper, half a red pepper, and an appropriate amount of cooking oil.

Excipients: 2 tablespoons of cooking wine, 1 green onion, 1 piece of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of pepper, 1 teaspoon of chicken broth mix.

Method: 1. Prepare the ingredients needed to make stir-fried haggis. Blanch with boiling water first, 2 minutes after the water boils, and then remove it to control the moisture. One is to remove odors and impurities, and the other is to facilitate post-production.

2. Clean the green and red peppers, remove the seeds, and cut them into small pieces for later use.

3. Cut the green onion into small pieces and the ginger into slices.

4. Sit on the fire in a wok, heat it and add an appropriate amount of cooking oil, then add the green onion and ginger slices and stir-fry over low heat to bring out the fragrance.

5. After the green onion and ginger are fragrant, add the haggis, stir-fry a few times, add cooking wine and pepper and stir-fry evenly, and fry for a while to dissipate the water vapor in the pot, so that the haggis becomes drier.

6. Add 2 scoops of light soy sauce and then half a spoon of dark soy sauce. You don't need too much soy sauce, and if you smoke too much, the haggis will become black and look unappetizing. Then add the green and red pepper cubes and stir-fry a few times.

7. Add salt, adjust the taste, stir-fry evenly, add chicken essence or chicken powder before cooking, stir-fry well, and put it on a plate.

8. Done.

Ingredients: 300 grams of haggis, half a green pepper, half a red pepper, an appropriate amount of cooking oil, 1 tablespoon of salt, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 3 tablespoons of cooking wine, 1 teaspoon of pepper.

1. Prepare haggis.

2. Wash the green and red peppers and cut them into pieces.

3. Prepare green onions and ginger slices.

4. Heat oil in a wok and stir-fry green onion and ginger until fragrant.

5. Then put the haggis and stir-fry evenly, add cooking wine and pepper and stir-fry until fragrant, continue to add light soy sauce and dark soy sauce and stir-fry evenly.

6. Add green and red pepper cubes and stir-fry evenly before cooking.

7. Add salt to taste.

8. Stir-fry well and put on a plate.

The tasty recipe for haggis is as follows:

Ingredients: a piece of lamb liver, a piece of lamb tripe, a piece of sheep lung, a piece of sheep heart, a section of sheep intestines, two tablespoons of sesame paste, an appropriate amount of salt for sesame paste, an appropriate amount of cold boiled water, several cloves of garlic, several dried red peppers, 100 grams of oil for chili peppers, a pinch of white sesame seeds, a coriander, and an appropriate amount of salt for haggis soup.

Steps: 1. The purchased haggis semi-finished products should be cleaned again to remove bad parts and dirty blood.

2. Slice, cut and set aside.

3. Half a pot of water is boiled, the haggis is put into the pot, the foam is removed after boiling, the lid can be covered, and the heat is boiled for about 15 minutes.

4. Add two tablespoons of tahini to a bowl.

5. Add cold boiled water several times, add salt, mix the sesame paste into a thin paste, scoop it up with a spoon, and it can flow down smoothly.

6. Garlic is flattened and minced, oxidized in advance to increase nutrition.

7. Cut the dried red pepper into small pieces with scissors, and put the white sesame seeds into a bowl.

8. Put oil in the pot and turn off the heat when the oil is smoking.

9. After 30 seconds of drying, pour the hot oil into a chili bowl to become fragrant chili sesame oil.

10. Wash the coriander, cut into inch segments, put the minced garlic into a bowl, put some water and mix thoroughly, and all the seasonings are ready.

11. The haggis is also cooked, add an appropriate amount of salt.

12. Put the haggis and soup into a bowl, then add chili oil, garlic juice, sesame paste, and coriander.

Fried haggis method:

1. Prepare ingredients: 100 grams of haggis, 10 grams of cabbage, a pinch of salt, 1 spoon of tempeh paste, appropriate amount of green onion, appropriate amount of water, appropriate amount of vegetable oil.

2. Cut the haggis into small slices and tear the cabbage into small pieces.

3. Put a small amount of oil in the iron pot, wait for the oil temperature to be 7 hot, put the potatoes and fry the tempeh until fragrant.

4. Add green onions, ginger and garlic and stir-fry until fragrant.

5. Add the haggis and stir-fry for 3 minutes.

6. Add the cabbage and fry for one minute, sprinkle with salt, and stir-fry evenly.

Sheep haggis: Sheep haggis judging code, also known as haggis digging reeds and sheep going into the water, is a common traditional soup snack in the northwest region. Wash, boil, and chop the sheep's head, hooves, heart, liver, intestines, lungs, and blood.

Add onions, garlic, chili peppers and other seasonings, put them in the pot, put a piece of sheep's tail oil, and add fine vermicelli, after cooking, take it into the bowl red and white, steaming, oily but not greasy, mouth-watering. Haggis contains a variety of nutrients such as protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins B, C, niacin, heparin, etc.