1. Haggis cleaned
2. Add water and prepare to blanch
3. Turn on a medium-high fire, slowly boil it to get rid of the blood foam
4. Remove and drain the water
5. Rinse again and drain the water for later use
6. The green onions are cut, the ginger is smashed, and the geraniol is ready
7. Pour a little oil into the enamel pot
8. Add ginger, spring onion and fragrant leaves, grass roots, and washed and cut millet to be spicy, and sauté on low heat
9. Must be sautéed on low heat
10. Pour in the haggis and stir fry
11. Stir-fry evenly and the spices are fully fragrant
12. Add appropriate amount of boiling water, pour in a little white pepper, bring to a boil on high heat, change to low heat, and simmer for one and a half hours. The haggis will be soft and rotten. Add a little salt and it is ready to be served.
13. You can sprinkle a little coriander and spring onions to enhance the flavor
14. Very tasty.
Tips:When stewing, the lamb must be simmered slowly with boiling water over low heat to soften and the soup will be fresh and not mutated.
