Two ways to make haggis soup

1, the main ingredient white radish 300 grams, accessories lamb liver 100 grams, sheep heart 80 grams, lamb tripe 50 grams, sheep bone 120 grams, sheep lung 50 grams. Seasoning salt 15 grams, monosodium glutamate 20 grams, cooking wine 20 grams, ginger 15 grams, green onion 15 grams, pepper 2 grams, peppercorns 2 grams.

Fresh lamb liver, lamb tripe, sheep heart, sheep spine, sheep lung soaked in clean water to purify blood water. Blanch a pot of boiling water and remove and wash. Peel and wash the white radish, change to 4.5 cm long, 2 cm wide and 0.5 cm thick slices and set aside. Wash the pot, put it on the fire, put in water, add fresh lamb liver, lamb tripe, sheep heart, lamb backbone, sheep lung boiling and beat the foam. Under the cooking wine, ginger, green onion, pepper, peppercorns, burn until the ingredient 6 is ripe, scoop up and cut into slices. Then put it back into the pot, and when the white radish is cooked until it is cooked, it is put into the pot. When serving, add MSG, salt to the soup, prepare a sesame oil bean dish, coriander dish, and serve.

2, lamb, lamb bone, green onion, ginger, coriander, large ingredients, peppercorns, salt, monosodium glutamate, goji berries. The lamb bone is washed and broken, the lamb is 10 cm long and 3 cm wide, blanched with water, and blanched in a cold underwater pot. Put the blanched lamb bones and lamb in a pot, add more water, then add green onion, ginger, large ingredients, peppercorns, goji berries, bring to a boil over high heat, and cook until the lamb is cooked and fished out. Slice or cut the cooked lamb into a bowl as needed, add salt, MSG, and chopped coriander and spoon them into the lamb broth.

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