Haggis cut," also known as "haggis," is a local snack in Shanxi. Walking in the streets and alleys of Shanxi, you can see small shops dealing in "haggis cutting" everywhere, with a small façade and a booming business. Usually each shop puts a large pot on the fire, which has old soup and the haggis that is served together to wait for the pot. Every time a guest comes, the owner will ask you to eat a few or two. This means that you have to add a few pieces of meat, and the price is determined according to the amount of meat you want. Don't think that haggis is pure meat, oh, it will be served with vermicelli. The old soups of each family have different ingredients, and the tastes of the ingredients are different.
Haggis is called differently in different parts of Shanxi, and the way to eat it is also different. There are Quwo, Taiyuan, Datong as the representative of the south, middle and north three-way approach, the south road miscellaneous cut (Quwo) emphasizes boiling water, the original soup, the soup color is milky white, its taste is mellow. The preparation method is roughly cleaning, boiling, cutting, and mixing the soup in four steps, the process is fine; the middle road (Taiyuan) miscellaneous cutting materials are complete, boiling, mixing the soup are added with onions, ginger, coriander, and some add noodles, tofu, and another flavor; the eating method and preparation method of the North Road (Datong) miscellaneous cutting are rough, the large pot is placed on the fire, and the soup is boiled with ingredients in a pot, and it is left with food, regardless of the form.
【Raw materials and seasonings】:
【Raw materials】: lamb, haggis, sheep blood, vermicelli.
【Lamb soup seasoning】: 2 slices of ginger, 2 green onion pieces, 10 peppercorns, 5 grams of astragalus, 5 grams of angelica.
【Haggis cutting seasoning】: white pepper powder, Shanxi old vinegar, chili oil, spring onion, coriander.
1. Wash the boned lamb with water and drain.
2. Put enough cold water in the pot and put in the washed lamb (I bought cooked haggis, if it is raw haggis, put it in the pot and blanch it with the lamb).
3. Make the amount of water less than the surface of the lamb and cook on high heat.
4. Cook until the surface of the water there is a large amount of foam floating up.
5. Remove the lamb and rinse off the surface foam with water.
1. Add an appropriate amount of water in a casserole dish and add the blanched lamb.
2. Add the prepared cooked haggis.
3. Add 1 green onion, 1 slice of ginger and 5 peppercorns.
4. Bring to a boil on high heat, turn to medium heat and simmer.
5. When the surface is boiled until there is white foam floating on the surface, use a spoon to skim the white foam and continue to boil for 20 minutes (because it is cooked haggis, it is short, if it is raw haggis, the time should be extended until the haggis is cooked).
6. Clip the lamb out with chopsticks and place it on a plate.
7. Use a colander to drain the haggis and remove the broth.
8. Pour the boiled lamb haggis soup in a pot and set aside.
1. Re-add the appropriate amount of water in the casserole dish and put the lamb into the pot.
2. Add astragalus and angelica.
3. Add the remaining slices of ginger, green onion and peppercorns.
5. Boil until the lamb is cooked and the soup is milky white.
6. Use chopsticks to clip out the lamb, set aside and set aside, leaving the lamb broth in the pot.
1. The first boiled lamb haggis soup is poured into the second boiled lamb soup, which is called mixed soup.
2. Fish out the cooked lamb and use a knife to separate the bones from the meat.
3. Put the removed sheep bones into the casserole pot and mix the soup.
4. Cook on high heat until the soup is boiling, turn to medium heat and simmer for 30 minutes, so that the bone marrow in the bones boils out of the soup milky white.
5. Add an appropriate amount of salt to taste, at this point, the soup is boiled.
1. Wash the bought sheep's blood with water.
2. Put the sheep's blood on the board and cut it into pieces with a knife.
3. Bring some water to a boil in a pot and add sheep's blood.
4. Add a small amount of table salt.
5. Simmer for 1 minute on high heat and scoop out the sheep's blood and broth with a spoon.
6. Place in a bowl and set aside.
1. Put an appropriate amount of water in the pot, heat to the water temperature, add the vermicelli, turn off the heat and soak.
2. Soak until the vermicelli swells and softens.
1. Cut the boneless cooked lamb into thin slices with a knife.
2. Cook the haggis into strips with a knife.
3. Blanch the blood of the lamb.
4. Soak the noodles.
5. Finely chop the shallots and parsley separately.
6. Shanxi old vinegar.
7. White pepper.
8. Homemade chili oil (If there is mutton oil, it is best to make chili oil from sheep fat, the taste is fragrant enough. ）。
1. Add a layer of lamb slices, haggis and blood clots to the bottom of the bowl.
2. Top with a layer of soaked vermicelli.
3. Scoop in the third boiled mixture so that the soup does not pass over the surface of the ingredients.
4. Sprinkle the coriander and green onions in a bowl.
5. Sprinkle in an appropriate amount of white pepper.
6. Pour in an appropriate amount of Shanxi old vinegar.
7. Drizzle with homemade chili oil.
8. Stir well with chopsticks and you can eat.
If you don't like chili peppers, you can eat clear soup and taste the original feeling
Eating haggis must be eaten with Shanxi cakes, and pairing with shortbread is the most authentic way to eat