An autumn rain and a cold, after the National Day, Yulin people have put on warm clothes, the haggis shops all over the streets and alleys of Yulin have gradually become popular, the small yellow car in front of the door has stopped, the newly arrived people have shrunk their heads and clamped their clothes and hurried into the store, and the people who have eaten haggis have slowly left the haggis shop while wiping their sweat while touching their stomachs, and the expression of satisfaction is overflowing with words.
The traditional Yulin haggis is to cook and chop the sheep's head, lamb tripe, lamb liver, sheep heart, and sheep lung, cook the oil, put the onion and ginger minced and stir-fry, sprinkle a handful of chili powder in the pot, pour in the chopped haggis and stir-fry, add pepper powder, pepper, dried ginger powder, soy sauce, salty salt and continue to stir-fry, add the appropriate amount of sheep bone soup and simmer for a while.
When braising haggis, add water first, add bone broth, pepper water, a little lamb fat spicy seeds, vermicelli, raw potato shreds, fried tofu shreds, a large spoonful of fried haggis, monosodium glutamate, chicken essence, boil and skim off the foam, sprinkle with lamb fried shredded potatoes, coriander, green onions, a bowl of delicious Yulin haggis on the table.
There is a unique haggis shop on Jianyu Road in front of Yulin Railway Station, which not only inherits the essence of old Yulin haggis, but also carries forward it. The braised haggis is not only salty and fragrant, but also the stewed lamb intestines are selected according to the guests' preferences, and the fried oil cake and hot pork head meat are even more unique. (Li Shengya)