2, first use cool water to wash the spoils inside the belly, and then use boiling water to scald the belly, while it is still hot, the belly residue with a knife to peel off and throw away. Then take a large pot, wash the water belly, and then wash the flower belly, and finally the fine belly also clean.
3, the sheep's head with a clip, slowly into the fireplace, with the fire to burn the wool. Put the four hooves into the fireplace slowly,
4. Pry the shells off the hooves with a knife.
5, and then put the sheep's head, sheep's hooves into the fireplace once, become black charred shells, and then scalded with boiling water once. Then use a wire ball to brush the remnants of the hair, black scorched shells, revealing the sheep's head, sheep's hooves without hair.
6. Use an axe to cut the sheep's chin in half, and use a knife to cut off the burnt meat.
7, soak the sheep's entrails, the sheep's head and the sheep's limbs and hooves in cool water, and after soaking, cook them in boiling water for two hours.
8, sheep offal, sheep's head, sheep's hooves, potatoes, green onions, ginger cut into small pieces to cook into a pot of boiling water, and add some salt.
9, the cooked haggis into a bowl, plus parsley minced, haggis is ready.
Ingredients: 200 grams of lamb liver, 1 sheep kidney, 200 grams of lamb belly, 1 sheep heart, mint, perilla, coriander in moderation
Seasoning: 2 grams of salt, 10 grams of rice wine, 10 grams of ginger, 10 grams of shagging ginger, the right amount of cornstarch, 5 grams of soy sauce, 5 grams of oyster sauce, 10 grams of oil
Practice
1 Prepare the ingredients.
2 Sheep belly, rinse the surface with running water to clean impurities, and then repeatedly add starch scrub, until the wash until the odor is reduced.
3 Sheep kidney cut in half with a knife, pick off the white tendons with a knife, and cut into a criss-cross knife.
4 Lamb liver also cut into thin slices, put in a cooking bowl and add water to soak.
5 clean sheep belly knife cut into thin strips, also put into the cooking bowl with water soak; cut into cross flower knife sheep kidney is also immersed in water; sheep heart is also cut into a good soak in the water, and respectively, in the water to add a little rice wine, can be deodorized, about soak until no blood.
6 ginger sand ginger respectively patted, mint, perilla, parsley washed and cut into fine julienne spare.
7 pan hot, pour oil, ginger ginger into the pan to stir-fry aroma, and both ginger are fried slightly browned.
8 Lamb liver, lamb heart, and lamb kidney from the water, pour into the pot, add soy sauce, oyster sauce and stir-fry until browned.
9 Pour in water or stock, bring to a boil over high heat and cook for about 3 minutes.
10 Then pour in the lamb belly.
11 Once again, bring to a boil over high heat, skim the surface with a spoon, reduce the heat to medium and cook for another 10 minutes, until the haggis is cooked through.
12 Finally, add the cut three shreds, quickly fish well, add salt appropriate seasoning can be.