How to fry haggis and how to fry haggis?

Ingredients: 400g of haggis, small chili pepper, green pepper, 2 red Sichuan peppers, 1 3 green onions, appropriate amount of oil, salt, ginger, green onions, garlic, white pepper, chicken essence, soy sauce, vinegar, pure grain wine, carrots.

Exercise: 1Wash the haggis and set aside, chop the green onion and garlic, prepare other raw materials, shred the green onion, pepper and carrot, and disconnect the fragrant lotus.

2. Put the mutton into the water, remove the foam, get up and drain and intervene. (I didn't use a pressure cooker to press.) As a result, when it was cooked, the mutton became hard and did not move. It seems that it is to be cooked in a pressure cooker first, and then fried. )

3.Heat the pan with cold oil, fry the chives and garlic, add the white pepper, add the green onion, pure grain and wine, vinegar, soy sauce, mutton, and fryer. There must be a fire.

4. The onion fades, add salt, carrots, sweet potatoes and shredded peppers, stir-fry, turn off the heat when serving, and add an appropriate amount of chicken essence.

Haggis is something that many people like to eat, but we all know that the cooking of haggis must pay attention to the correct method, because if you don't pay attention to some tricks, the taste of haggis is enough to affect your appetite.

1. Materials. Garlic, haggis (or beef offal is also acceptable), cooking oil, cooking wine, salt, chicken essence, light soy sauce, sweet noodle sauce. A pinch of chili pepper, ginger.

Method. 1.Chop the ginger finely and set aside, cut the garlic into sections and set aside, finely chop the chili pepper for substitution, and cut the haggis into strips after the cold water cooking wine is fishy and set aside.

2.Add a little oil to the pan, add the chili pepper and ginger and stir-fry until fragrant.

3.Add the haggis and stir-fry, add cooking wine, a little sweet noodle sauce, and a little soy sauce after seeing the discoloration, and continue to stir-fry.

4.Note that the fire can not be small.

5.After stir-frying for two minutes, add the chopped garlic. Continue to stir-fry.

6.Put in a little water, be careful not too much. Cover and smolder for a while. A minute or so.

7.Add salt and chicken essence to taste. Can.

Note: This dish is a quick stir-fry, remember that the fire should not be small.

Because haggis is a special ingredient, it has a large smell, some people love to eat and some people don't, so there is no clear requirement for garlic and sweet sauce when cooking, and it can be adjusted according to your own taste.

Second, the main ingredient haggis appropriate amount.

Method steps.

1. Wash the haggis, blanch the soup with boiling water to remove the blood, and remove it for later use.

2. Cut the green onion into sections, chop the ginger and garlic, and cut the green pepper into sections for later use.

3. Pour oil into the pot and heat it, add ginger and garlic and stir-fry until fragrant, then add the blanched haggis and stir-fry until it changes color.

4. Add green onions and green peppers, pour in an appropriate amount of water, and simmer slightly, a little.

6. Add salt, monosodium glutamate, chicken essence, pepper noodles, chili noodles and soy sauce to taste.

7. Stir-fry evenly, cover and simmer, then sprinkle with coriander and remove from the pot.

3. Precautions.

Haggis can be removed from blood and water directly with boiling water.

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.

Ingredients: 250 grams of haggis, 150 grams of chili pepper, oil, salt, cumin, pepper, green onions, and ginger. Wash the chili peppers, remove the roots, remove the seeds and cut into large slices with an oblique knife, and prepare the green onions and ginger shreds.

Heat the oil in the pan, add the small peppercorns, green onions and ginger shreds to make the fragrance, and put the haggis into the pot and stir-fry. Add the pepper and stir-fry, add salt, cumin, pepper. Stir well, fry the peppers until they are seven or eight ripe, turn off the heat, and serve on a plate.

1. Ingredients preparation: 250 grams of haggis, 150 grams of pepper, oil, salt, cumin, pepper, green onions, and ginger.

2. Wash the peppers, remove the roots, remove the seeds and cut into large slices with an oblique knife.

3. Prepare shredded green onion and ginger.

4. Heat the oil pan, add small peppercorns, green onions, and ginger shreds to bring out the fragrance.

5. Put the haggis in the pan and stir-fry.

6. Haggis does not need to be fried for too long, and it is basically cooked when you buy it. Stir-fry the peppers and add the salt.

7. Add an appropriate amount of cumin.

8. Add an appropriate amount of pepper.

9. Stir well, fry the peppers until they are seven or eight ripe, turn off the heat, and serve on a plate.

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

Seasoning: 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.

Steps: 1. Prepare to make stir-fried haggis first, and the ingredients needed are the cooked haggis I bought. 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. It's good to have as much size as you like, but it is recommended to cut the fish a little smaller, because it is easy to flavor when it is smaller.

3. Cut the green onion into small pieces and the ginger into slices. The green onion and ginger can be cut a little bigger, a little rougher, so that after frying, you can pick up the green onion and ginger if you don't like to eat it, and you can chop it finely if you like to eat green onion and ginger.

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. Green onions and ginger must be stir-fried for a while.

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. 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. Finished products. <>

As follows:

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.

You can have a stir-fried haggis. Stir-fried haggis is a very popular food for many people, especially in winter, but many people don't know a delicious stir-fried haggis.

Ingredients for stir-frying haggis:Cooked haggis, green onion, ginger, coriander, dried chili, peppercorns, peppercorns, pepper, vegetable oil, soy sauce, salt, chicken essence, cooking wine.

How to stir-fry haggis:1. Wash the green onion and ginger and cut it into shreds, cut it into segments, wash and cut the pepper into shreds.

2. Wash the cooked haggis and cut it into pieces, and cut the coriander into sections.

3. Soak the dried red pepper in cold water, and wash the peppercorns with water.

4. After the oil at the bottom of the pot is heated, put the peppercorns to burst the fragrance.

5. Add green onions, ginger and dried chili peppers and stir-fry. Burst the fragrance and put in the chopped haggis.

6. Stir-fry for 2-3 minutes, add a little cooking wine, soy sauce and salt and continue to stir-fry, and stir-fry over high heat.

7. Add chicken essence, pepper and red pepper shreds and stir-fry. Turn off the heat and put the cilantro in the pot.

Edible value:Haggis mainly refers to sheep going into the water. It refers to a kind of food made after the internal organs of sheep are cooked, which contains a lot of protein and fat, which can quickly replenish the calories required by the body.

Moreover, it is rich in calcium, vitamins and heparin, which can enhance the strength of bones, nourish nerves, and play an antioxidant role. From the perspective of traditional Chinese medicine, haggis has certain effects of strengthening the spleen and stomach, nourishing the liver and eyes, and nourishing the middle and invigorating qi.

Crack two peppers in the middle, remove the seeds and shred for later use.

Slice the onion and garlic and set aside.

Heat the oil in a pan until smoking, add the green onion and garlic slices and dried chili powder and stir-fry until fragrant, and quickly add the haggis and stir-fry evenly, so that the flavor of the onion and garlic and the red oil will soak into the haggis.

Because the haggis is cooked, stir-fry for 30 seconds and then add the shredded peppers.

Drizzle light soy sauce over the shredded green peppers, add salt and chicken essence, and then stir-fry quickly over high heat for about 1 minute, at this time, the freshness and spiciness, the red oil of the chili powder, and the aroma of green onions and garlic have blended together.

It's out of the pot! The lamb belly shreds are evenly wrapped in red oil, slightly red, accompanied by the bright color and flavor of the green pepper shreds, and the processed haggis does not have too much mutton smell.

Let's take a recent photo, the belly is strong and flavorful, and the peppers are crisp and fragrant.

Flavored haggis.

Prepare the ingredients as follows: 1000 grams of haggis, 1 teaspoon of salt, 2 grams of monosodium glutamate, 1 green onion, 1 piece of ginger, 3 star anise, 1 grasp of Sichuan pepper, 50 grams of shrimp oil, 100 grams of sesame paste, 20 grams of coriander.

The specific method is as follows: put the haggis in the pot and blanch it for later use, change the pot to boil with water, put in the haggis and green onions, ginger slices, peppercorns, ingredients, salt, after boiling over high heat, change to low heat and stew for more than two hours, until soft and rotten, take out, the original soup is set aside, the soup pot is on fire, put in 500 grams of the original soup, and then put the cut main ingredients in, boil, skim off the foam, add monosodium glutamate, you can serve the bowl, with the coriander powder, sesame sauce, marinated shrimp oil on the table together!

Use the herbs: 100g of haggis, 10g of cabbage, a pinch of salt, 1 spoon of tempeh paste, an appropriate amount of green onions, an appropriate amount of water, and an appropriate amount of vegetable oil.

Steps: 1. Prepare raw materials. Cut the haggis into small slices and tear the cabbage into small pieces.

2. Put a small amount of oil in the iron pot, wait for the oil temperature to be 7 hot, add the tempeh and stir-fry until fragrant.

3. Add green onion, ginger and garlic and stir-fry until fragrant.

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

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

The tasty recipe for haggis is as follows:

Ingredients: a piece of mutton liver, a piece of lamb tripe, a piece of lamb lung, a piece of sheep heart, a section of sheep intestines, two tablespoons of sesame paste, an appropriate amount of salt for sesame paste, a moderate 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 sheep shed is mixed into the pot, the foam is removed after boiling, the lid can be covered, and the heat is boiled for about 15 minutes, during which the following seasonings can be processed.

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 a little auspicious and 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.