The practice of haggis soup in Xibei Noodle Village, how to make haggis soup in Xibei Noodle Village

1. Buy boiled haggis.

Re-wash to remove bad spots and dirty blood.

2. Cut the washed haggis into sections 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. Scoop two tablespoons of tahini.

Pour into 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, white sesame seeds.

Serve in a bowl. 8. Put oil in the pan and turn off the heat when the oil is smoking.

9. After stopping for 30 seconds, pour the hot oil into the chili bowl to make fragrant chili sesame oil.

10. Wash the coriander, cut into inch pieces, 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 the chili oil in turn.

Garlic juice, tahini, coriander.

13. Stir slightly, and eat with small baked cakes.

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

Method. 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.

5. Finally, add chopped green onions, coriander, salt, chicken essence, rice vinegar, pepper, etc. to taste according to personal preference, and a bowl of fragrant soup will be fine.

Haggis must be washed, otherwise there will be a peculiar smell that will affect the taste. Ingredients: 50 grams of sheep heart, sheep lung, sheep tripe, and sheep intestines.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, spices, Sichuan peppercorns, salt, vinegar, cooking wine, minced coriander, pepper, and monosodium glutamate. Method.

1. Wash the heart, lungs, tripe and intestines of the sheep separately. 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, boil until the haggis is ripe, 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.

You can add chili oil, tofu, etc. according to your taste. Step 1: Turn the fat intestines inside out with chopsticks, so that the intestines can be cleaned.

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 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 head of the sheep cultivation stall with a clamp, slowly put it into the stove, and burn the wool with fire. Hold the four sheep's hooves with tongs and slowly put them into the stove to scorch the wool.

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 and burn them again to become 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.