Roasted Haggis
1.
First of all, the sheep offal you bought should have been processed by the merchant in advance (it is relatively difficult to clean up at home, if you can’t, you can privately consult the tide dad), which means that the sheep has been blanched for the first time. For miscellaneous, you can directly change the knife to cut small pieces, and then let's continue to see the process.
This is the haggis that has been initially processed and cut into small pieces from the supermarket. After washing it in warm water, let's blanch it in boiling water for two minutes. When blanching, add a few drops of cooking wine to get rid of the fishy. You can also add some star anise, aniseed, etc. The purpose is two: one to get rid of greasy Fishy mutton. After blanching, pick up and drain the water for later use.
2.
The second step is to fry the lamb. First heat the pot to hot enough, turn the heat to low, then pour the oil, add the ginger, garlic, peppercorns and dried chili shreds to stir fragrant. This process can also be flexible. For example, in terms of seasoning, you don’t think it’s heavy enough, you can increase it (Figure 1 below);
After the small ingredients are fragrant, put the lamb into the pot and stir fry quickly. At this time, you can turn the heat to medium heat, stir a few times and immediately add an appropriate amount of cooking wine to cook it. This is also an important step to remove the fishy smell.
3.
Next, continue to add seasonings: as shown in Figure 1 below, add the dark soy sauce, sugar, and thirteen flavors, and still keep it on medium heat and stir fry. After the seasonings are stir-fried, add a little bit of water and turn them into a high fire. figure 2). And according to the different demographics, add a little salt or light soy sauce (Picture 3), keep it on high heat for 1-2 minutes, then add a few garlic roots and stir-fry until soft. At this time, the lamb is almost burnt.
4.
There are two important details for you to pay attention to before cooking: one is that the lamb is more fishy after all, so it is necessary to add more coriander, the most important thing is the spoonful of vinegar in the figure 2 below, this is off the heat After that, before serving, cook a little along the side of the pan and stir-fry twice quickly. In addition to removing the fishy smell and increasing the aroma, it can also relieve the greasy! Remember!
Tips:
It’s best to buy the haggis that the merchant has already processed in advance.
