When it comes to haggis, I used to stay away, because I thought it was the water of the sheep, too dirty. But by chance, I took a bite, and after that I fell in love with the taste.
How many friends like me think this thing is particularly dirty, and when it comes to the water, its taste is enough to dissuade many people, its fishy smell and its unclean, more is that I have seen those who are killing sheep, when they are killing cattle, directly pull out that thing, it may be that this stimulation is too big for me, causing me to dare not eat for twenty years, I think that the fishy smell will always be in that soup, that drink, don't you. The picture is too beautiful to imagine.
But this fortuitous opportunity made me completely change my mind. At first, I still refused, did not dare to smell, did not dare to taste, almost said that I would not eat even if I starved, but was forced to eat a bite, ah! What a fragrance! Now I eat once a week.
I found that the haggis in Inner Mongolia is different from other places, there is no lamb liver in it, and as for why, I don't know this. Inner Mongolia's haggis has lamb tripe, sheep intestine, sheep lung, must be present on the same day, can not be frozen in the refrigerator, freezing will particularly affect the taste, in addition to sheep intestine, lamb tripe, sheep lung must be washed particularly clean, if not clean, do not have to eat, in the process of making will smell. That's why I knew how stupid I was before, how many years I had eaten less food.
When making haggis, it is necessary to use the broth of lamb, it is said that the broth is the secret recipe of every master, it will always be used, that is, the ingredients are added and the taste is boiled out and then the slag is poured out, and then the material is added and then filtered, so that the broth is more and more fragrant. Then put in the washed lamb tripe, sheep intestines, sheep lungs, slowly boil, almost boil for more than twenty minutes, boil until the soft rotten Q bomb, put a large spoonful of red oil in the middle, wait until the haggis is out of the pot and then add a handful of parsley and a handful of onions, so that a delicious haggis is on the table.
You must eat haggis with roasted seeds or beef tongue roasts, and every table will give you a pot of brick tea. It is a standard meal in Inner Mongolia. How to distinguish whether this haggis is authentic or not depends on whether it is a layer of red oil on top when it is served, but the mutton soup below is milky white.
In this bowl of haggis, the most is the lamb tripe, after eating the hairy belly and the hundred leaves, must be particularly fascinated by the taste, the taste of the lamb tripe and the hair belly are slightly different, it is not as crisp as the hair belly, the lamb tripe is A Q bomb, a bite will break, and will not plug the teeth because the cooking is in place, relatively soft and sticky, and the hair belly will be boiled for too long will be wood, the same as the leather band. Don't ask me how I know that the hairy belly will be boiled for a long time and will produce firewood, I will not tell you.
After eating this bowl of haggis, I reckon you won't want to eat until noon. And affordable, generally 22 yuan a bowl of haggis plus a roast. In addition, I also heard that eating haggis can supplement the five internal organs, refresh the spirit, open the spleen and warm the stomach. Eat heart-warming stomach in winter, and eat invigoratingly in summer.