Why is the haggis soup in the restaurant so delicious? Teach you the details of the method, the soup is thick and white, delicious
Haggis soup, pay attention to "three reds and three whites". "Three reds" refers to the heart, liver, and lungs, and "three whites" refer to the intestines, stomach, and flesh. The practice is different in each place, and today I will share with you the common haggis soup of the Hui people in Henan and how to clean the haggis.
To make haggis soup, you must first be able to handle haggis, and you must buy fresh haggis to process yourself, so as to ensure the freshness and cleanliness of the ingredients. Haggis is not handled well, and the soup that comes out of the boil not only has a dirty smell, but also a heavy smell.
【Cleaning method】
1, sheep liver slices off the oil film, and then wash with water can be.
2. The sheep lung needs to be filled with water from the throat tube into the sheep lung and cleaned several times. Drain the blood from the sheep's lungs.
3, the heart of the sheep needs to be sliced off the heart oil, and then use a knife to cut the heart of the sheep and clean the blood clot inside.
4, the sheep's head needs to be burned first, then washed with a brush four or five times, and then soaked in water for one night, and then sprinkled with a layer of salt to brush the sheep's head again.
5, the lamb tripe needs to be washed with boiling water of about 70 degrees, and then washed several times with water.
6. When cleaning the sheep intestine, it is necessary to turn the sheep intestine over, and then rub the sheep intestine repeatedly with salt to clean the mucus on the surface of the sheep intestine.
【Preparation steps】
1: First add more cold water to the pot, add green onion, ginger, peppercorns and high liquor, put the heart, liver, stomach, lungs and intestines into it, stir the ingredients evenly and blanch the water.
2, boil the water for five to eight minutes, in the middle of the blood foam floating up to fish out the blood foam. Stir with a spoon during this time to avoid pasting the pan.
3: Prepare another pot and blanch the sheep's head in the same way. Sheep's head is more resistant to boiling, and it takes about 10 minutes to boil the blood water.
4, haggis and sheep's head after blanching the water, pour out the water without use, and then use hot water to clean the haggis and sheep's head several times.
5, add water to the pot, when the water is about to boil, put the sheep's head into it first, and then put the haggis in the pot, cook together on high heat for almost three hours. The liver and lungs are relatively easy to cook and need to be fished out in advance.
6, after cooking, the sheep's head and haggis are all fished out, the sheep's head has been cooked very badly, while hot to remove the bones by hand.
7: Then prepare some ingredients, prepare some spring onions cut into green onions, mince the garlic seedlings, chop the parsley, cut them all and set aside.
8: When the haggis is not hot, cut them all into small thin slices. Prepare a small bowl and put your favorite haggis in it, then add the right amount of salt, a small amount of chicken essence, pepper, green onions, coriander, and garlic seedlings.
9: Then add the soup that just cooked haggis, then add the chili oil, stir well and then you can eat.
Such a very affordable bowl of haggis soup is ready, very delicious and delicious. Such a bowl of haggis soup to buy outside, 20 yuan will not have so many portions, or do it at home is more affordable, and the taste is not worse than outside.
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