Casserole Haggis Soup

Haggis tastes tender and delicious, warm but not dry, nourishing the body and not getting angry. Eating sheep offal in winter can not only promote blood circulation, increase body calories, increase digestive enzymes, and help stomach digestion. It is also very beneficial to the body.

How to make casserole haggis soup

Step1

Prepare the ingredients: clean the haggis (the haggis I bought is a processed semi-finished product and can be eaten after cooking), peel and wash the white radish;

Step2

Cut the white radish into cubes, slice the old ginger, peel off the garlic and wash clean; cut the green onion into diagonal sections;

Step3

Pour clean water into a boiling pot, add lamb’s offal, 3 slices of ginger, 2 small pieces of green onions, and 2 spoons of cooking wine to boil;

Step4

Open the frying pan, add sliced ginger, garlic, green onions, dried chilies, and Chinese pepper to fry until fragrant;

Step5

Put the sheep offal and stir fry;

Step6

Add cooking wine and pepper, continue to stir fry;

Step7

Pour in boiling water without adding water in the middle, so add enough water at a time;

Step8

After the water is boiled, pour all the ingredients into the casserole;

Step9

Turn on the electric stew cup, select the program [casserole chicken and duck] to start;

Step10

When the program has 30 minutes left, add the white radish; continue to stew;

Step11

At the end of the procedure, add salt and stir evenly;

Step12

[Casserole lamb soup] is ready, sprinkle some coriander to garnish when eating.