Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Haggis ( 500g ) | Oil ( appropriate amount ) |
Panthoxylum bungeanum ( a little ) | Chili pepper ( three ) |
Sugar ( a little ) | |
Ginger ( Six pieces ) | Garlic ( Two cloves ) |
Onions (appropriate amount) | |
Dark soy sauce ( Moderate amount ) | Salt ( a little ) |
cooking wine ( a little ) | Cilantro ( a little ) |
How to make spicy haggis soup
1. Blanch the bought haggis in water, add a little ginger slices, green onions and cooking wine in the water
2. Blanch it and then wash it and set aside
3.Put oil in the pot, add Sichuan peppercorns when the oil is hot, take out the Sichuan peppercorns and discard them after the scent of the Sichuan peppercorns comes out
4.Add Pixian bean paste and stir-fry until red oil appears
5.Cut onions and peppers into sections, slice ginger and garlic and set aside
6.Put onion, ginger, garlic and chili into the pot and stir-fry until fragrant
7.Add the haggis and stir-fry evenly
8.Add water to cover the haggis, Bring to a boil over high heat and cook for 20 minutes.Finally add sugar, light soy sauce, dark soy sauce, and salt to taste
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