After the north entered Sanjiu, the weather was exceptionally cold, this season is particularly suitable for a bowl of steaming haggis soup, drink completely warm and breathing, absolute winter tonic ah, the method is also simple and convenient, come and try it.
Ingredients required: Haggis: 350 g, Fresh lamb: 80 g
Seasoning required: A little shallot ginger, Coriander: appropriate amount, Starch: 1/2 tbsp, Cooking wine: 1 tbsp, Pepper: 2 tsp
Light soy sauce: 1 tbsp, salt: 3 tsp
Specific production steps:
Prepare the desired ingredients and wash them, chopped green onions, parsley and set aside, ginger slices
Put cold water in a pot, add slices of ginger, add haggis and lamb
Bring to a boil over high heat, skim off the floating powder, rinse with cool water and drain
Put a little oil in the pan, add haggis and lamb and stir-fry for a while, add half a tablespoon of cooking wine to fishy
Add an appropriate amount of boiling water, then skim off the excess floating powder and simmer for about 30 minutes
Season with 1/2 tbsp soy sauce, 2 tsp pepper and 3 tsp salt
Mix half a tablespoon of starch with 7 tablespoons of water into a half-large bowl of noodle soup, pour into the soup, stir slowly, and then boil for a while before coming out of the pot
Add half a tablespoon of soy sauce to a bowl, an appropriate amount of green onion and coriander, and pour in the prepared haggis soup
Required Notes:
The function of pouring noodle soup into haggis soup is to make the soup color of haggis soup more milky white;