1. Blanch the fresh lamb with cooking wine.
2. We put the lamb intestines into sections separately.
3. Sheep lungs. Cut the tripe and skull with a knife.
4. Put a little pork suet in the pot. After the oil is put into the lamb intestines to flatten out the excess oil inside.
5. Add other lamb and stir fry. Add a spoonful of cooking wine. Remove fishy smell.
6. Squeeze the excess oil from the haggis with a drainer. Scoop him out and put it in a casserole with an appropriate amount of water. The haggis produced in this way is not greasy.
7. Bring to a boil on high heat and scoop out excess foam with a spoon.
8. Turn down the fire. Join. Scallions, sliced ginger and cinnamon. Cook for an hour.
9. Add sliced white radish. Put a little salt. Chicken bouillon, pepper, simmer for ten minutes on medium heat.
10. Pick up the pot and sprinkle some chopped green onions.
11. Use fermented bean curd and lamb soup to make a sauce, and eat it as a dip.
Don't put too much aniseed in it. So as not to overwhelm the scent of lamb itself.