The umami taste of haggis and spicy sheep soup in northern Shaanxi is very enjoyable

Northern Shaanxi pot boy haggis offal

01

Initial processing

1. Cook 250g of cooked haggis (sheep's head, lamb tripe, lamb liver, sheep lung, intestines), cut into 1 cm wide strips, blanch for 1 minute. 2. 15g potato chips are fried in lamb fat and spicy seeds. 3. 30g of Yulin tofu cut into strips, 50g of sheep's blood, 50g of Qingjian noodles, soaked in warm water in advance, and put into the pot. 4. Bring cold water to a boil in a pot, blanch the chopped haggis, tofu strips and lamb blood strips and pour them out.

02

Cooked processing

On the heat of the pot, add 800 grams of lamb spice soup (soup of lamb stew), add blanched water of haggis, bean curd and sheep blood strips, add 80 grams of lamb oil spicy seeds, 1 gram of salt (because there is a bottom flavor in the boiled haggis soup, so add less salt), MSG, pepper noodles 2 grams each, chicken essence 5 grams, white pepper powder 10 grams of seasoning, pour into the pot, sprinkle 10 grams of red onion flowers, coriander segments each 10 grams can be.

Spicy lamb fat

1. Add 500 grams of pure water to the pot, pour 2.5 kg of cut sheep plate oil, add 200 grams of shallots, 100 grams of ginger slices, 50 grams of coriander segments, stir-fry on high heat, when the water in the pot has evaporated and the oil begins to come out, reduce the heat, squeeze the sheep oil block with a spatula, and when the oil residue turns brown, use a colander to remove the oil residue. 2. When the temperature of the mutton oil in the pot drops to 180 °C -200 °C, pour in the medium coarse pepper noodles in batches (to choose a high-temperature-resistant vessel to put the pepper noodles), add 50 grams of pepper noodles, 30 grams of Shanxi old vinegar, 10 grams of cooked white sesame seeds and stir evenly, the process can be slowly stirred (the bottom of the pot is too small oil residue, can be directly poured into the pepper noodles, very fragrant), when the pepper oil is cooled, it is necessary to stir frequently, so that the peppers and mutton oil are evenly distributed, and finally after the chili oil is solidified, it can be cut into small pieces with a knife for easy access.

03

The essential

1. Pay attention to the oil temperature of boiling lamb fat spicy seeds can not be too high, and the refined lamb fat spicy seeds are not fragrant, which will also affect the taste of the dish.

2. Add Shanxi old vinegar for Titian.