Most modern people have stomach problems. We have a famous old Chinese medicine practitioner. As long as a patient with a stomach problem asks him how to maintain it, should he prepare some medication? He just said: Sheep soup is enough to drink regularly. The so-called haggis refers to miscellaneous, sheep's head, sheep's hooves, sheep's heart, sheep's liver, sheep's lungs, sheep intestines, etc., which look very ordinary, but have their own effects: such as sheep brains to enhance the brain and improve the effect of eyes. The tongue strengthens the body and replenishes the blood. The soup is fragrant, the soup is fat but not greasy, rich in nutrients, easy to digest and absorb, and the aftertaste is endless.
Preparation materials:
Lamb bones, lamb fat, cooked haggis.
Ginger, white wine, pepper, salt, pepper, green onion.
practice:
Sheep bones are pre-immersed in water to immerse blood into the bones.
Place the lamb bones and lamb oil in a pot of cold water, bring the sliced ginger and white wine to a boil for a few minutes, boil the dirty foam, remove and rinse.
Bring the water in the pot to a boil and add the lamb bones, lamb fat and sliced ginger. Bring to a boil. Turn to medium-low heat and cook for about 1 hour. Cook until the soup turns white.
Prepare a spice packet; a pinch of Chinese pepper, a portion of cinnamon, two slices of ginger, a mashed grass fruit, two bay leaves, 10 grams of cumin, 5 grams of white pepper, 5 grams of nutmeg and 5 grams of angelica. Wash the spices with water to remove dust, place them in a gauze bag, and tightly tuck the mouth of the bag.
After boiling the lamb broth to a milky white, place it in a seasoning bag, bring the spices to a boil, and then remove the flavoring bag. The material bag can be reused.
Haggis can also be purchased freshly, mainly because the cleaning process is cumbersome. After cleaning, simply add spices and cook. It is easier to buy cooked.
Miao sheep soup: cut the sheep liver, sheep lung, sheep heart into thin slices, lamb belly into strips, sheep intestines into segments, sheep face boneless and cut into thin slices. Place the lamb broth in a bowl, stir with a spoon, rinse, and pour the soup back into the pot. Refill the hot soup and repeat. Heated haggis softens. Add salt, pepper, pepper, chopped shallots and top with lamb broth. If you like pepper, add another scoop of chili oil. The perfect accompaniment to the lamb broth is the biscuits.
Our local lamb broth does not contain side dishes, and some places will put vermicelli, fungus, etc.