Haggis Vermicelli Soup
1.
Blanch the lamb, wash and set aside.
2.
Starting from the frying pan, the lamb is oilier, so you only need a spatula of oil. Stir in the scallions and ginger, pour in the lamb and stir fry.
3.
Pour the rice wine into a spatula.
4.
Stir-fry until the aroma comes out, add enough water, boil on high heat and turn to low heat to simmer.
5.
Until the soup white meat is relatively soft and tender. (Because I want to fish out the lamb to make red stew, it is not stewed until it is very soft.)
6.
Soak the sweet potato vermicelli in warm water for 30-60 minutes.
7.
Garlic, green onion, diced, parsley and cut into sections.
8.
Wash the haggis and spare. Haggis: lamb face, lamb lung, lamb liver, lamb tripe. (The mutton shop in my vegetable farm has processed miscellaneous, which is very convenient.)
9.
Take 800 grams of mutton soup into a casserole. Add the haggis after boiling.
10.
After boiling, add the soaked sweet potato vermicelli.
11.
After boiling, add salt and white pepper to taste. Finally, sprinkle with garlic, shallots, and coriander.
Tips:
1. Soak the sweet potato vermicelli in warm water for 30-60 minutes. The vermicelli should not be cooked for a long time, and the taste is good if it is eaten as soon as possible after cooking.
2. You can’t buy sheep offal, and you don’t want to deal with it yourself. It’s also a good choice to use mutton directly.
3. There are babies under 2 years old at home, so the cooking taste is relatively light. If you think the mutton smell is great, you can add spices such as cinnamon and star anise to remove the smell.
