How to clean haggis and how to clean sheep offal

1. Turn the fat intestines inside out with chopsticks, so that the intestines can be cleaned.

2. Wash the spoils in the stomach with cold water first, then scald the 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.

3. Clamp the sheep's head with a clip, slowly put it into the stove, and burn the wool with fire. Hold the four sheep's hooves with clamps and slowly put them into the stove, 4. Pry off the shells of the sheep's hooves with a knife.

5. Put the sheep's head and sheep's trotters 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.

6. Cut the sheep's chin in half with an axe and cut off the burnt meat with a knife.

7. 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.

8. Cut the sheep offal, sheep's head, sheep's feet, potatoes, green onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

9. Put the cooked haggis into a bowl, add the chopped coriander, and the haggis is ready.

Ingredients: 200 grams of lamb liver, 1 lamb kidney, 200 grams of lamb tripe, 1 lamb heart, mint, perilla, and coriander.

Seasoning: 2 grams of salt, 10 grams of rice wine, 10 grams of ginger, 10 grams of sand ginger, appropriate amount of starch, 5 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of oil.

Method. 1 Prepare the ingredients.

2 Lamb tripe, rinse with running water to remove impurities on the surface, and then add starch repeatedly to scrub until the odor is reduced.

3 Cut the kidney in half with a knife, pick off the white tendons with a knife, and cut it into a cross.

4 Cut the lamb liver into thin slices, put it in a cooking bowl and soak it in water.

5 Cut the washed lamb tripe into thin strips with a knife, and soak it in a cooking bowl with water; Sheep kidneys cut into cross-shaped knives are also soaked in water; The sheep's heart is also cut and soaked in water, and a little rice wine is added to the water respectively, which can remove the fishiness, and soak it until there is no blood.

6 Crush the ginger and sand ginger separately, wash the mint, perilla and coriander and cut into thin strips for later use.

7 Heat the pot, pour in the oil, pour the ginger and ginger into the pan and stir-fry until fragrant, and both kinds of ginger are slightly browned.

8 Scoop the lamb liver, lamb heart and lamb kidney from the water, pour them into the pot, add the light soy sauce and oyster sauce and stir-fry until they change color.

9 Pour in water or stock, bring to a boil over high heat, and cook for about 3 minutes.

10 Then pour in the tripe.

11 Bring to a boil over high heat again, skim off the surface foam with a spoon, reduce the heat to medium and cook for another 10 minutes, until the haggis is cooked through.

12 Finally, add the three cut strands, quickly scoop well, add salt and season appropriately.

How to clean haggis.

1. Put 1 lamb tripe in a basin of cold water, so that the water surface is not above the surface of the lamb belly, put in 1 2 teaspoons of salt, pour in 1 teaspoon of white vinegar, and soak for 10 minutes.

2. Repeatedly scrub the surface of the lamb belly with your hands to remove the mucus on the surface. Stretch the lamb belly open with your hands, turn it out inside, and rub it repeatedly with your hands to wash away the mucus on the surface.

3. After the lamb tripe is washed, pour out the water in the basin and prepare corn flour.

4. Sprinkle a layer of dry corn flour on the surface of the lamb tripe, and scrub the outside and inside of the lamb belly several times like washing clothes. Rinse the corn flour under running water so that the tripe is ready.

Preparation of haggis soup.

Method: Fill the pot with an appropriate amount of water first, put 30 catties of fresh meat into the pot when the pot burns, a pair of haggis and a skeleton, burn it over high heat, and wait until the blood foam floats above the pot to put the condiments into the pot, and at the same time add half a catty of green onion and ginger and an appropriate amount, and then boil for 40 minutes. The main condiments are angelica, cinnamon, grass fruit, tangerine peel, almond, etc., according to a certain proportion of the appropriate amount of the pot, more then the medicinal taste comes out, less is the fishy smell can not be removed, when eating, take the cooked mutton and haggis in the soup pot and chop it into the bowl, and then put the mutton soup, plus the garlic sprouts, spicy oil can be eaten.

1. When cleaning, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it several times with water to clean it.

2. Add some salt and alkali before cleaning the water you bought, which can reduce its peculiar smell.

3. The washing effect with rice washing water is also very good.

4. Wash with sauerkraut water, only need to be twice, and its fishy smell can be basically eliminated.

Wash the lamb liver and sheep heart with clean water, then soak it in a basin with cold water, and change the water every once in a while. Rinse the sheep intestines with water first, then rinse the intestines with water in turn, pour out the water, put vinegar and corn flour and rub them repeatedly by hand (to remove the fishy smell), and then rinse them with water.

Ingredients: coarse salt, flour, vinegar, water.

Step 1: Spread the black film on the haggis with semolina flour;

Step 2: Repeated kneading, the flour can play a role in bringing away the black membrane dirt on the haggis, and the particles of coarse salt also have this effect;

Step 3: Smear the offal with vinegar to remove the peculiar smell on the haggis;

Step 4: Wash the haggis with clean water.

Step 5: Put the cleaned haggis on a tray.

1. Rinse the side with white oil first, and then use chopsticks to turn the intestines over, with the dirt side facing outward. Grab a large handful of large grains of salt and rub them on the surface of the stomach and intestines, and then put vinegar to rub them, **2-3 times, the mucus will be washed off, and the two ends will be washed again with water, and the work will be completed.

2. Sheep lungs, first fill the lungs with water (tap water pipe to trachea) and then drain the water outward (press the lungs) ** 2 times to clean. Other haggis can be washed normally.

3. Generally, it is scrubbed with salt and alum, mainly to remove the greasy and mucus on the raw materials. For example, after the intestines and belly are washed, they should be turned over again and rubbed repeatedly on the outer wall with salt, alum and a little vinegar to remove the mucus on the outer wall.

It should be washed, scrubbed, scalded, scraped, rinsed, rinsed, etc.

Flip washing method This method is mainly used to wash internal organs such as intestines and stomach. Because the inside layer is very dirty and greasy, it cannot be washed without washing. Washing the large intestine generally adopts the sleeve intestine washing method, that is, the large end of the large intestine mouth is turned over, supported by hand, and then perfused around the flipped large intestine to dig trapped water, the pressure of the intestine will gradually turn over, to the inside and outside completely turned over, you can pull away some dregs and filth on the intestinal wall, or cut it with scissors, and wash it with water repeatedly.

Scrubbing method is generally scrubbed with salt and alum, mainly to remove greasy and mucus on the raw materials. For example, after the intestines and belly are washed, they should be turned over again and rubbed repeatedly on the outer wall with salt, alum and a little vinegar to remove the mucus on the outer wall.

Blanching method Put the preliminarily washed raw materials into a pot and blanch or boil again to remove the fishy odor. This method is mainly suitable for raw materials with fishy odor and heavy blood. Blanch the ingredients with cold water at the same time, and the boiling time should vary according to the nature and taste of the ingredients.

For example, the intestines and belly should be boiled for a longer time;The waist and liver are boiled for a shorter time, and they can be taken out after boiling to keep them crisp and tender. The function of boiling in a cold water pot is mainly to make the raw materials gradually heated, and the outer layer will not shrink and tighten due to sudden heating, which is conducive to removing the blood and fishy smell inside.

Scraping method. It is to use a knife to scrape off the filth and hard bristles of the outer skin of the raw material. Foot paws are generally shaved off with a knife to remove dirt and residual hair between the paws;Wash pig tongue and beef tongue can be soaked in boiling water first, and when the tongue coating is white, it can be fished out, scraped off with a knife, and then washed.

The irrigation method is irrigation and irrigation, which is mainly suitable for lung washing. The trachea and bronchial tissues of the lung lobes are complex, the alveoli are many, and the blood stains are not easy to clear and repent, so the lung tube should be put on the tap water faucet when washing the lungs, and the water should be poured into the lungs to expand the lobes and the blood water flow out until the lungs turn white, and then break the outer membrane of the lungs, wash and set aside.

The rinsing method is to rinse with water, which is mainly suitable for raw materials such as brain and spinal cord. These raw materials are as tender as tofu, easy to break, and should generally be placed in clean water when washing, and gently remove the bloody clothes and blood tendons on the outer layer with a handful of straw, and then rinse them off with clean water.

Lamb tripe is generally composed of four parts, and it is necessary to make a small opening on each stomach pouch, turn it over, and scrub it repeatedly with salt and alkali to go.

Remove the mucus, put it in hot water of about 80 for a few minutes and then remove it, scrape the inner and outer black film with a knife, and then completely remove the contents with clean water until it is washed, and blanch it in boiling water with peppercorns before cooking.

1. In fact, the cleaning of lower than the haggis focuses on the cleaning of the tripe, and it will not take long for other goods to be unloaded.

2. In many cases, mutton has a strong smell, and you can use salt and white vinegar to soak the tripe in water, so as to achieve the purpose of removing dirt and odor.

3. We can first soak the lamb tripe in cold water, and add some salt and white vinegar to it, and the soaking time is about 10 minutes.

4. Then take out the tripe, scrub the surface of the tripe repeatedly with your hands to remove the mucus on the surface, and then turn it out of the inside for repeated scrubbing to wash off the mucus on the surface.

5. Finally, sprinkle a layer of dry corn flour on the surface of the lamb tripe, scrub the outside and inside of the lamb belly repeatedly, and finally rinse the corn flour with water.

6. Haggis mainly has sheep's head, hooves, heart and liver, intestines and lungs and sheep's blood, etc., washed and chopped and cooked, when eaten, oily but not greasy, mouth-watering, has the effect of warming the stomach.