Kneeling for the secret recipe ingredients of haggis soup

Main ingredient: 800 grams of mutton

Accessories: 50 grams of mutton lungs, 50 grams of mutton fat intestines (large intestines), 50 grams of mutton hearts, 50 grams of mutton bellies, 100 grams of parsley

Seasonings: 60 grams of green onions, 30 grams of ginger, garlic, white skin: 50 grams of salt 15 grams of monosodium glutamate (MSG) 3 grams of pepper 1 gram of wine 25 grams of vinegar 15 grams of vinegar

1. Trachea into the water; flush the water to make the lungs inside the dirty liquid pour out; repeated many times; to sheep lung color white; with a knife in each leaf lungs horizontal, straight cut a knife; deep half. Squeeze out the liquid water; rinse with water; in the pot "out of water"; boil; remove the blood foam; wash; cut into 4 cm long, 2.5 cm wide rectangular; and then into the pot to cook for a few minutes; soak in water to be used.

2. sheep intestines, sheep belly rubbed with salt; to mucus and belly oil impurities, etc.; into the pot of boiling water for a few minutes; sheep belly scraping white liquid; sheep intestines cut into 2 cm long section; sheep belly cut into 3 cm long, 2 cm wide block? Sheep heart cut open; remove the blood; into the pot of boiling water for a few minutes; fish out and slice? Sheep head to remove the wool; into the pot of boiling water to cook for 10 minutes out; remove all the skull; remove the sheep face, tongue, ears; sheep head meat cut into 5 cm long, 2.5 cm wide pieces; ears, sheep tongue cut thin slices.

3. All kinds of haggis, green onion knot 20 grams, knotting:, 25 grams of ginger, slicing: and so on in a casserole; add water to boil; remove the floating foam; add yellow wine; cover and simmer on a small fire for 3 hours.