Haggis soup is a food that many people love, how exactly is it made?

There are two ways to do it, which are as follows:

1. Prepare materials.

300 grams of white radish, 100 grams of lamb liver, 80 grams of sheep heart, 50 grams of lamb tripe, 120 grams of lamb bones, 50 grams of lamb lungs, 15 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, 15 grams of ginger, 15 grams of green onions, 2 grams of pepper, 2 grams of Sichuan pepper.

Second, the production method.

1.Soak fresh lamb liver, lamb tripe, sheep heart, sheep backbone, and sheep lungs in clean water.

2.Put the haggis in a pot of boiling water, remove the water, and rinse.

3.Peel and wash the white radish, cut into slices of length cm, width 2 cm, and thickness cm.

4.After the pot is washed, it is placed on a hot fire, mixed with water, and put in fresh sheep liver, sheep tripe, sheep heart, sheep backbone, and sheep lung.

5.After boiling, beat to remove foam.

6.Add cooking wine, ginger, green onion, pepper and peppercorns.

7.When the ingredients are ripe, scoop them up and cut them into slices.

8.Put it back in the pot, add the white radish, and bring to a boil.

9.Put it in a container, add monosodium glutamate and salt.

10.In addition, prepare sesame oil and watercress flavor dishes and coriander dishes on the table.

The second method is as follows:

1. Materials:

Half a catty of haggis, ginger, green onion, cooking wine, coriander, salt, chicken essence, rice vinegar, pepper.

Second, the practice:

1. Lamb haggis (including sheep liver, sheep blood, sheep intestines, sheep tripe, etc.) after washing, fly with hot water, and then rinse with cold water.

2. Change the water in the pot and put the haggis back into the heat to boil.

3. Drain the foam until there is no foam and the soup is clear.

4. Add two slices of ginger, half a green onion, and a spoonful of cooking wine, turn to low heat and boil for one hour. The longer the soup is boiled, the whiter and stronger the soup becomes, and the flavor really comes out.

3. Tips:

1. The haggis should be fresh, and when adding new water to the pot to boil the soup, add enough water at one time, and do not add water halfway. ‍

2. Boiling mutton soup should not be put with peppercorns, which is easy to taste.

Chop the sheep and boil it into the soup made from the lamb stick bones.

It is made with mutton as the main ingredient and various ingredients added.

It is made by boiling the mutton water and mutton broth, and then adding vermicelli.

It is made by boiling all the organs in the belly of the sheep together.

It is all kinds of offal of sheep, after cooking, just add powder.

Make the lamb soup, put the haggis in it and add the coriander and green onions.

It is a food made from various offal of sheep.

Vermicelli, various offal of sheep, boiled out of delicacies.

There are a lot of toppings and haggis, and the synthesis is delicious.

I think there must be some special recipe for this.

I can eat it because I used to eat haggis soup a lot, and I think haggis soup is delicious.

I can't get used to it, I rarely eat it, because I think the haggis soup is very fat, and the taste is unacceptable to me, and I rarely eat beef and mutton, and the taste is unbearable.

OK. I still like to eat this kind of food very much, people eat it in my hometown, and it is required to eat it on some special festivals.

The habit of eating is because when making it, you only need to remove the fishy smell in Yinyou, so that you can also ensure that the haggis soup made by the town is also very good, and you can also add some other delicacies to it.

I can't get used to it, because I don't like to eat mutton, and I feel like vomiting when I smell the smell of mutton, and I can't enjoy this kind of food.

The so-called haggis is because there is everything in it, sheep's head. Sheep's feet. Sheep's heart.

Sheep liver. Sheep lungs. Sheep intestines and sheep blood, etc., so it is called haggis.

Don't think that these are all foods that can't be put on the table, they have their own effects, such as smallpox (sheep brain) has the ability to strengthen the brain and brighten the eyes, especially suitable for the elderly and neurasthenic; The mouth strip (tongue) has the ability to strengthen the body and replenish blood, and it is best eaten by those who are getting sick. I really like to come to the hot haggis soup in the winter, and drink the whole body warm.

Ingredients: 300 grams of haggis. A small slice of shallots.

A slice of ginger. Salt to taste. Ground black pepper appropriately.

Shorai appropriate. Sweet potato vermicelli is appropriate. Must have 1000 classic recipes.

1.Sweet potato vermicelli should be soaked in cold water in advance and set aside.

2.Sit in the pot with water, after the water boils, put in the haggis to carry out the water, go red and boil for 1 minute, scoop up and drain the water and reserve. Since it is cooked haggis bought outside, it is very safe to eat it when you blanch it and then carry out the next practical operation; If it is a self-cooked haggis, you can save the step of water.

3.Heat a pan with cold oil. Bring the oil to the boil and add the shredded shallots. Sliced ginger, then add the drained haggis, stir-fry twice. Stir-frying haggis can remove the smell of haggis very well, and can also make the boiled haggis soup whiter. Fresher.

4.Stir-fry the haggis for 30 seconds, then add an appropriate amount of boiling water, bring to a boil and skim off the excessive white foam on the surface, cover tightly and cook for 10 minutes. Note here that it is best to add warm water, if you add cold water, it will jeopardize the taste of the haggis and the freshness of the soup.

After a few minutes, open the lid, at this time, you can see that the color of the haggis soup is relatively white, everyone put the sweet potato vermicelli soaked in advance into the pot and cook it for 3 minutes again.

6.Boil the sweet potato vermicelli thoroughly until it is ready to serve in a bowl, add an appropriate amount of salt and black pepper seasoning, and sprinkle some green onions and fragrant lailai, and a delicious and beautiful haggis soup is ready!

1.Before boiling the haggis soup, stir-fry the haggis in advance, so that the soup will be whiter. Fresher.

2.In the case of boiling haggis, you only need to add shallots and ginger slices to the two flavors.

Wash the haggis and put it in hot water, change the water, put the haggis on high heat and boil, add the green onion and ginger cooking wine to remove the smell and cook; Like.

Wash the parts of the sheep, cut the potatoes into pieces, add some vermicelli, and cook them over high heat; I like to drink haggis soup because it is especially delicious.

I like to drink haggis soup, which is made by boiling the lamb and lamb bones until white, then adding pepper, coriander, chili oil, and some condiments to it, and putting it in a pot to cook.

What I like more is the mutton liver, and I think the mutton liver tastes better, and the nutritional value is relatively high, and there is no particularly strong smell.

My favorite food is lamb liver, because it is also very convenient to make it, and it can boil these things into the soup very well, so I like to eat this one very much.

I like to eat the blood in haggis the most. Because the blood is particularly delicious, and it is particularly slippery, especially tender, and chewing is particularly refreshing.

I like to eat the lamb blood and lamb tripe in the haggis the most, it is very delicious, I eat a lot of it every time, and a little pepper in it will taste even more delicious.

I like to eat the vermicelli in the haggis soup because the vermicelli is simmered for a long time in the haggis soup, and the taste is very good and soft.

I like to eat some of the haggis in it, the haggis soup is very delicious, and many people like it with their local hot sauce, it will be very delicious.

I like to eat enoki mushrooms in haggis soup because enoki mushrooms taste very delicious and have a good texture in soup.

The sheep water we use to make haggis soup must be bought fresh, those frozen do not buy, and after buying, such as lamb tripe and sheep lungs, sheep intestines and other smelly sheep water, must be soaked in water for a period of time, and then repeatedly cleaned until there is no odor before the mutton bones, mutton soaked in running water for 2 hours. Prepare a larger pot, fill it with water, put the lamb bones first, then the lamb, bring the heat to a boil, and keep the fire high. Add the green onion and ginger cubes and skim off the foam from time to time.

Add flour and salt to the sheep intestines, scrub them, wash them, and put them in the pot (the sheep intestines should be put in the middle of the pot).

Preferably more than 10 hours; Sheep intestines and sheep lungs need to be cleaned repeatedly until there is no peculiar smell; Sheep's heads and hooves need to be disposed of with wool, dirt,, etc.; Sheep blood needs to be left to stand and stratified, and the serum on it can be skimmed out and steamed separately in a bowl, which is particularly smooth and tender; Pepper, small incense (5 grams) star anise, cinnamon, grass fruit (3 grams) each, grass cardamom, meat guess Zhi travel (2 grams each) bay leaves, fragrant sand, white cardamom, white seeds (each gram) cloves (1 gram) ginger (1 gram) plus green onions, ginger. Add salt. Simmer for half an hour.

Put the boiled mutton soup into a bowl and put water in the pot, and put in the seasonings that have been prepared for the ear stool. The ratio of seasoning must be mixed from less to more, so that a simple version of haggis soup is ready. The key is the grasp of water temperature and heat, and there are some skills in it, the haggis made by this method is time-consuming, laborious, water-consuming, low product rate, high cost, and this is a technology that is more difficult to master, but it tastes delicious and nutritious, and the most important thing is to be safe and secure!

And boil over high heat and simmer slowly, so that the soup can have a taste, said to be haggis soup, mutton and bones are essential, if you put offal, it will affect the taste and texture of the soup. If you make soup at home, you need to have peppercorns, herbs, fruits, fragrant leaves, and Angelica dahurica, and the amount is controlled by yourself. If you want to open a soup restaurant, you still need a secret recipe.

Put water in the pot, add the lamb liver, lamb lung, lamb tongue, lamb intestines, lamb tripe and bring to a boil, turn to medium heat and simmer for 35 minutes, add salt, chicken powder, pepper, chopped green onion, coriander, and appropriate amount of chili oil.

1. Slice the green onion into ginger sections, and mince the shallots and coriander.

2. Add water to the pot, put in the haggis, cook the green onions, ginger slices and cooking wine for 2 minutes to skim off the foam, add white pepper and turn to low heat and cook for 30 minutes to turn off the heat.

3. Add salt and chicken essence to the pot, add coriander and chopped green onions, and serve the mutton soup.

Pour an appropriate amount of water into the pot, put in the haggis, green onion and ginger slices, then pour in the appropriate amount of cooking wine, boil over high heat, cover the lid, turn to low heat and simmer for 30 minutes, put coriander and chopped green onion in the soup bowl, sprinkle the appropriate amount of refined salt, chicken essence, white pepper, chili oil, put the soup into the soup bowl, and mix well.

Cook it with white radish, and put white radish in the haggis soup, so that the soup will be sweeter and less greasy.

Haggis soup is a delicious dish made from haggis, which is made by boiling the head, liver, heart, belly, and intestines of the sheep, so this dish is also called haggis. The production of haggis soup is a bit cumbersome, not very simple, of course, you can also save some complicated steps, we can directly prepare the ingredients first, prepare the semi-finished products, so that when making soup next, it will be much more convenient, and the taste is also good. Here are the steps to make haggis soup:

1. Prepare fresh haggis, wash the haggis first, put it aside for later use, boil a pot of hot water, wait for the water to boil, put the haggis in the hot water for a while, and then rinse the haggis with cold water after the hot water, so that the haggis will be more tender and delicious, and elastic.

2. Pour out the hot water and replace it with a new pot of water, with enough water, because the water may evaporate a little after boiling, and the soup will become less, but we do not recommend adding water halfway, and then putting the haggis into the pot, and then turn on the high heat to boil the haggis soup.

3. Remove the foam on the surface of the soup, and remove the foam to make the soup look clear, so that the taste will not be affected.

4. Put the chopped green onion, ginger, and cooking wine into the soup (here two or three slices of ginger, half a green onion, and a spoonful of cooking wine can be used), which can effectively remove the smell of haggis, and then turn down the heat and boil for about an hour.

5. In the last step, we can add some chopped green onions, coriander, salt, chicken essence and other things to season according to personal preferences, so that you can get a pot of fragrant and rich haggis soup, especially suitable for eating in winter, which is delicious and warm, and can keep warm from the cold.

Haggis soup is delicious, but we should also eat it in moderation, most of the haggis soup is sheep viscera and tissues, animal offal contains higher cholesterol, excessive cholesterol intake is harmful to the body, and the sheep's liver is the sheep's detoxification organ, may contain some heavy metal ions, will harm the body, sheep's lungs hide a large number of bacteria, easy to accumulate toxins.

1. Rinse all the raw haggis first, put it in a large pot and blanch it with hot water.

2. Put the cleaned haggis into a large pot, pour the water over the haggis, add pepper, fresh ginger and salt, bring to a boil over medium heat, adjust to medium heat after boiling, and continue to cook for 35 minutes.

3. Cut the lamb belly into shreds, cut the sheep intestines into sections, and cut the heart, liver and lungs into small pieces for later use; Put a little sesame oil in the pot, put all the haggis in, stir-fry over low heat to get the fragrance and oil, and then add the peppercorn noodles, dried ginger noodles or shredded ginger to stir-fry the fragrance. Cut the mutton into cubes, shred the shallots, add the lard and fry until slightly yellow, add the mutton, minced garlic, chili powder, bay leaves, fennel seeds, add water to medium heat for 15 minutes and boil. Add the potato strips and stir-fry together, then add water and boil until boiling, pour all the ingredients and soup into the soup pot, simmer for 50-60 minutes over medium heat, add salt to taste.

1.Cut the supermarket-bought cooked haggis into shreds.

2.Wash the parsley and finely chop.

3.Haggis add an appropriate amount of water.

4.Bring to a boil and skim off the foam with a spoon.

5.Cook for a while and add the shabu-shabu sauce to taste.

6.Turn off the heat and sprinkle with coriander.