Cumin Haggis
by I am crazy grass
Favorite
Difficulty
Normal
Time
2h
Serving
2
Spicy and dry fragrant, oily but not greasy. "
1. Soak the heart, waist, and lungs in cold water overnight.
2. Cut green onions and celery into pieces.
3. Cut up the haggis, rinse thoroughly, cook under cold water, put ginger slices and cooking wine;
4. Blanch the fire
5. Remove and rinse, put it in an electric pressure cooker, add braised soy sauce, orange peel, dried sea pepper, and Chinese pepper, and submerge it with water;
6. Press for about 15 minutes, release the pressure, let cool, and cut into thin slices.
7. Put the celery in boiling water with a little oil and water;
8. Remove the drain.
9. The oil is hot, the fire is large, and the haggis is poured into the stir-fry;
10. Add celery, add dried sea pepper noodles, Chinese pepper noodles, cumin powder, salt and fry for a nice flavor;
11. Add green onions and chicken essence;
12. Stir-fry evenly.
Tips:Haggis should be squeezed and washed clean.
