Cook haggis soup, remember "2 don't put 2 tricks", the soup is white and fresh, fragrant and smellless

To make haggis soup at home, there is no mutton stick bone soup in the mutton soup restaurant, and it takes some skills to make haggis soup with white and fresh flavor.

The following is to share with you the specific method of the family version of haggis soup, and learn to make haggis soup with strong white flavor and delicious taste at home.

---【Haggis Soup】---

Prepare the ingredients: 300 grams of cooked lamb offal, 100 grams of sweet potato vermicelli, two slices of ginger, appropriate amount of salt, appropriate amount of sesame oil, and a little chopped green onion.

When we choose cooked haggis, we must choose fresh and odorless; If it is sticky to the touch and smells strong, it means that it is not fresh and it is not recommended to buy it.

Steps:

1. Soak the sweet potato vermicelli in cold water for more than 2 hours in advance, and soak the vermicelli completely until soft for later use.

2. Add an appropriate amount of water to the pot, blanch the cooked haggis in the pot after the water boils, boil for about 1 minute and remove it to remove the fishy smell and impurities of the haggis, and control the water after blanching for later use.

3. Add an appropriate amount of sesame oil to the wok, add the blanched lamb haggis after the oil is hot, then add two slices of ginger, turn it with a spoon, and stir-fry for about 30 seconds. Before boiling the haggis soup, stir-fry the haggis in advance, which can not only remove the fishy smell of the haggis, but also make the haggis whiter and thicker in the subsequent stewing process.

4. Stir-fry the haggis for about 30 seconds, add an appropriate amount of boiling water, the amount of water should be added enough at one time, the color of the haggis soup will become very strong after boiling, continue to keep the high heat, do not cover the pot, and cook for 3-5 minutes.

5. After 5 minutes, add the sweet potato flour soaked in advance, continue to cook for about 1 minute, and turn off the heat after the sweet potato flour is soft.

6. Put the boiled haggis and vermicelli into a bowl, pour in the hot soup, and then add edible salt, white pepper and chopped green onion according to your taste.

Boil haggis soup 2 without putting on:

When cooking haggis soup, remember not to put star anise and cooking wine, which will not only mask the umami flavor of haggis, but also make the haggis soup taste weird.

2 tips for cooking haggis soup:

1. Before boiling the haggis soup, stir-fry the haggis to remove the fishy smell of the haggis and make the haggis soup whiter and thicker.

2. In the process of boiling haggis soup, it is best not to cover the pot, as the smell of haggis will volatilize with high temperature.