Health effects
Sheep liver: protect liver, enhance immunity, delay aging
White radish: reduce phlegm
Zanthoxylum bungeanum: maintain skin and Mucous membrane health
Food ingredients
Sheep Heart ( one ) | Sheep lungs ( pair ) |
Sheep liver (one pair) | White radish ( A whole (about two pounds) ) |
Cooking wine ( (used more) prepared a whole bottle ) | Green onions ( 3-5 whole roots ) |
Ginger ( One Whole piece (the kind that can be opened) ) | Garlic ( One end ) |
Panthoxylum bungeanum ( A pinch ) | Dried chili pepper ( 3-4 pieces ) |
Galangal ( A small piece ) | Licorice ( 3-5 pieces ) |
Cumin ( a handful ) | Grass fruit ( two (Slap it open with a knife) ) |
White Kou( A ) | Grass bandit ( one ) |
Octagonal ( 2-3 pieces ) | Red dates ( 2-3 (sliced and cored) ) |
Salt ( Adequate amount ) | Cilantro ( Personal preference ) |
Home-style braised haggis soup
1.First process the goat offal and wash it until the water is clear.Lung cleansing is more troublesome.For fresh ones, pour water directly into the lungs with a hose to make the whole lungs expand.Then rub them slowly to release the blood in the lungs.and tissue fluid can be drained smoothly.
2. Wash the lungs until there is no blood on the outside and the whole body is white, then use a knife to cut Cut the sheep's heart open, clean the congestion in the gap, soak it in water until it is clear (rub and rinse multiple times)
3. Soak for about half an hour, wash the haggis, put it into the pot under cold water (the water is submerged in the haggis), blanch it for the first time, add onion segments, ginger slices, Sichuan peppercorns, and pour cooking wine a few more times , remove fishy smell.
4. After the water boils, remove and cut into thin slices, put it in a basin and add salt and rub it When the water is clear, start blanching for the second time.
5. For the second time, blanch the green onions, ginger slices, and three garlic pieces.Beat them all apart, add cooking wine and bring to a boil over high heat to remove the foam.
6.Use a bowl to combine dried chili peppers, peppercorns, licorice, nutmeg, grassroots, Wash the grass fruits (beat them open), cumin, galangal, and star anise and put them into sandbags for later use.
7. Drain the haggis slices that have been blanched for the second time and put them into the rice cooker In the pot, add warm water (the key point here is to add warm water to cook) until the haggis is covered, add scallions, garlic cloves, ginger slices, cover with a sand bag and cook.
8.After the rice cooker is boiled, there is basically no foam left.Already, you can catch and cook the radishes you cut early for half an hour.Then add a small spoonful of salt to taste.
9.Cook until the radish is cooked and the haggis is completely cooked.Add the pitted and sliced red dates, then simmer slowly for a while.If you like shredded cilantro and green onion, just add it to the bowl.
Tips
No skills, just love.
Key points:
1.The lungs need to be cleaned
2.The haggis needs to be blanched twice to remove the blood and smell
3.Step 7 Be sure to use warm water when adding water,
4.Put the red dates and salt at the back
5.You can try more if you like.
Summary: In fact, today is also the first time I have made this mutton soup.I think it is okay.If you like it, please support me and try it.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
