Haggis soup is not white 30, how to boil haggis soup to be white

Lamb haggis is cooked and cut first, and then used lard (first fry a small crucian carp, then fry green onions and ginger over low heat, then fry the haggis, and put some white wine and white vinegar to increase the fragrance and remove the fishy smell) and then add the stock (sheep brain four hooves or lamb bones with ginger, green onions, white pepper to boil the soup) boil (for the color matching, you can put a few red dates or wolfberries), add a little milk and cook for 3-5 minutes, put an appropriate amount of salt before getting out of the pot, and finally add coriander to the container, the soup is relatively white, you can make some dipping sauce to dip the haggis when you eat, Dry and wet dipping sauces, and what ingredients to go with are up to you.

The crucian carp fried in lard can also be boiled in the broth, and the soup made of small crucian carp and mutton bones can be added with or without milk, and the soup is absolutely fragrant and milky.

Why do you make lamb soup with small crucian carp? The word "Xian" made by ancient people is a pictogram combination of fish and sheep. In the same way, when making fish, if you mix it with vegetable oil and add a little mutton fat, the fish will become very fresh, and all the dishes made with each other do not need to add condiments such as "fine" to be very fresh and fragrant, and some "fine" (chicken essence is synthesized by chemical components, and it has nothing to do with chicken) condiments are harmful to the body.

Ingredients: 800 grams of lamb's head meat.

Sheep lungs 50 grams.

Sheep fat sausage (large intestine) 50 grams.

Sheep heart 50 grams.

Lamb tripe 50 grams.

100 grams of coriander.

Green onions 60 grams.

Ginger 30 grams.

Garlic (white skin) 50 grams.

Salt 15 grams.

MSG 3 grams.

Pepper 1 gram.

25 grams of cooking wine.

Vinegar 15 grams.

1. Fill the trachea of the sheep lung into clean water, flush the water to pour out the sewage in the lungs, repeat many times, until the sheep lungs are white, and use a knife to cut horizontally and straight on each lobe of the lungs, and penetrate into half. Squeeze out the liquid water, rinse it with water, put it in the pot to "get out of the water", boil, remove the blood foam, wash it, cut it into long squares 4 cm long and cm wide, then put it in the pot and cook it for a few minutes, soak it in water and set aside;

2. Rub the large intestine and belly of the sheep with salt to remove mucus and belly oil impurities, put them in a pot of boiling water and cook for a few minutes, scrape off the white liquid from the lamb belly, cut the sheep intestine into 2 cm long segments, and cut the lamb belly into pieces 3 cm long and 2 cm wide; Cut open the sheep's heart, remove the blood, put it in the pot and cook for a few minutes, remove the slices; Remove the hair from the sheep's head, boil in a pot of boiling water for 10 minutes, remove the skull, remove the sheep's face, tongue and ears, cut the sheep's head meat into pieces 5 cm long and centimeter wide, and cut the ears and sheep's tongue into thin slices;

3. Put all kinds of haggis, 20 grams of green onion knots (knotted), 25 grams of ginger pieces (slices), etc. in a clay pot, add water to boil, remove foam, add rice wine, cover and simmer over low heat for 3 hours, remove ginger and green onions, add salt, pepper, 40 grams of chopped green onions (cut flowers), 5 grams of minced ginger (minced), minced garlic, minced coriander, etc., and serve on the table.

Ingredients: sheep heart, sheep lung, sheep tripe.

50 grams of sheep intestines each.

Haggis soup. Haggis soup.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, spices, Sichuan peppercorns, salt, vinegar, cooking wine.

Ground coriander and pepper.

Appropriate amount of monosodium glutamate.

Method: 1. Wash the heart, lungs, tripe and intestines respectively.

2. Pour an appropriate amount of water into the pot and boil, put in the haggis, add peppercorns, ingredients, shredded green onions, ginger slices, garlic cloves, salt socks, and cook until the haggis is ripe [1] Remove it, drain it, and cut it into small pieces.

3. Pour mutton soup into the wok, add haggis, minced ginger, minced garlic, cooking wine, salt, change to small inflammation after boiling, skim off the foam, add vinegar and monosodium glutamate, wait until the haggis is cooked thoroughly, add pepper and minced coriander and stir well, and you can get out of the pot. Chili oil can be added to your taste.

tofu, etc. Step 1: Turn the fat intestines inside out with chopsticks, so that you can dress up and wash the intestines.

Haggis. Haggis.

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 stupid 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. Put four hooves.

Also use a clamp to slowly put it into the stove and burn the hair. 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: Cut the sheep's offal, sheep's head, sheep's trotters, potatoes, green onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

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

Summary. The so-called haggis is because there are all kinds of miscellaneous things, such as sheep's head, sheep's hooves, sheep's heart, sheep's liver, sheep's lungs, sheep's intestines and sheep's blood, etc., so it is called sheep's haggis, and they have their own effects. For example, sheep brain has the ability to strengthen the brain and brighten the eyes, especially suitable for the elderly and neurasthenia; Sheep tongue has the ability to strengthen the body and replenish blood, and it is most suitable for those who are sick and make up for it often.

If you want to make a white haggis soup, you only need to wash the blood water. Let's share with you how to make haggis soup.

The so-called haggis is because there are all kinds of miscellaneous things, such as sheep's head, sheep's hooves, sheep's heart, sheep's liver, sheep's lungs, sheep's intestines and sheep's blood, etc., so it is called sheep's haggis, and they have their own effects. For example, the midbrain of Yangtongji has the function of strengthening the brain and brightening the eyes, especially suitable for the elderly and neurasthenia; Sheep tongue has the ability to strengthen the body and replenish blood, and it is most suitable for those who are sick and make up for it often. If you want to make a white haggis soup, you only need to wash the blood water off the mountain.

Let's share the recipe of haggis soup with you.

1. The secret of boiling into white soup: shoot big 1, the raw materials used must be fresh, and the blood must be clean and fresh; 2. The raw materials and pots should be washed vertically, otherwise the soup will be colored; 3. The raw materials should be boiled until soft, and the soup should be filtered once, otherwise the color of the juice is not good.

Second, the main ingredient of haggis soup: 800 grams of lamb head meat; Auxiliary materials: 50 grams of sheep lungs, 50 grams of sheep cold chicken (intestines), 50 grams of sheep heart, 50 grams of Boyou lamb tripe, 100 grams of Xianglai; Seasoning and key products:

60 grams of shallots, 30 grams of ginger, 50 grams of garlic (crust), 15 grams of salt, 3 grams of chicken essence, 1 gram of white pepper, 25 grams of rice wine, 15 grams of vinegar and boiled;

Steps: 1. Pour the sheep lung bronchi into clean water, and the water flushes the sewage in the lungs to export, and continue many times until the sheep lungs are transparent. Squeeze the liquid water, flush it with tap water, put it into the pot to "dispense water", boil, remove the blood foam, wash it, cut it into a long grid with a length of 4cm and a width of centimeters, cook it in the pot for a few minutes, soak it in water and set aside.

2. Rub the sheep intestines and lamb belly with salt, remove mucus and belly oil residues, etc., put them in a pot of boiling water and cook for a few minutes, scrape off the white liquid in the sheep belly, cut the sheep intestines into 2 cm long segments, and cut the sheep belly into 3cm long and 2 cm wide pieces; Cut the heart of the sheep, remove the blood, cook in the pot for a few minutes, scoop it up and cut it into slices; Remove the hair from the sheep's head, boil it in a hot pot for 10 minutes, remove the skull, remove the sheep's face, tongue and ears, cut the sheep's head meat into pieces 5cm long and centimeter wide, and slice the inside of the ears and sheep's tongue. 3. Put all kinds of mutton, green onion knots 20 grams (tied up), 25 grams of ginger (cut into slices), etc. into a casserole, add water to boil, remove the white foam, add rice wine, cover and simmer for 3 hours, remove ginger and green onions, put salt, white pepper, 40 grams of green onions (fresh cut flowers), 5 grams of minced ginger (minced), minced garlic, minced Xianglai, etc., serve the pot.

Hope my answer can help you, thank you dear! If you are satisfied, give a five-star fight, thank you.

The recipe for haggis soup is as follows:Ingredients: appropriate amount of haggis, appropriate amount of coriander, appropriate amount of green onion, 2 slices of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of white pepper powder, appropriate amount of chili oil.

1. Prepare all the materials.

2. The cooked haggis bought in the overtime was washed and put on a plate for later use.

3. Cut the green onion into sections and cut the ginger into two slices.

4. Cut some chopped green onions and chopped coriander for later use.

5. Pour an appropriate amount of water into the pot, then put the prepared haggis into it, put in the green onion and ginger slices, and then pour in an appropriate amount of cooking wine.

6. After the fire boils, skim off the foam on it.

7. Close the lid and simmer slowly over low heat for more than 30 minutes.

8. Put the minced green onion and coriander in the prepared bowl, add an appropriate amount of salt and chicken essence, white pepper, chili oil, and add according to your taste.

9. Put the haggis soup in a bowl and stir well.