1. Prepare the main ingredients: lamb liver, lamb kidney, lamb tripe, lamb heart, mint, perilla and coriander
2. For lamb, wash away impurities on the surface with running water, and then repeatedly add starch to scrub until the peculiar smell is reduced.
3. The sheep kidney is cut in half with a knife, the white tendons are picked up with a knife, and cut into a cross knife
4. Cut the lamb liver into thin slices, put it in a cooking bowl, and soak in water
5. Wash the lamb belly and cut it into thin strips with a knife. Put it in a cooking bowl and soak in water; the lamb kidney cut into a cross knife is also soaked in water; the lamb heart is also cut and soaked in water, and a little bit is added to the water. Rice wine, can get rid of fishy, soak until there is no blood
6. Ginger and sand ginger were crushed separately, mint, perilla, and coriander were washed and cut into thin strips for later use
7. Heat the pot, pour in vegetable oil, pour the ginger and ginger into the pot and fry the aroma, and the two kinds of ginger are fried slightly brown
8. Pick up the lamb liver, lamb heart and lamb kidney from the water, pour into the pot, add light soy sauce and oyster sauce and stir fry together until the color changes
9. Pour in water or stock, bring to a boil over high heat, and cook for about 3 minutes
10. Pour in the lamb tripe
11. Bring to a boil on high heat again, use a spoon to skim the surface foam, turn to medium heat and cook for 10 minutes, until the haggis are cooked through
12. Finally add the cut three shreds, quickly mix well, add salt to season properly
