-
1
Clean the haggis -
2
Add water and prepare to blanch -
3
Turn on medium-high heat, bring to a boil slowly, and knock off the blood foam -
4
Remove and drain the water -
5
Wash again, drain and set aside -
6
Cut the green onions, smash the ginger, and prepare the geranium leaves -
7
Pour a little oil into the enamel pot -
8
Add ginger, green onion, bay leaf, grasshopper and washed and cut millet, stir-fry over low heat until fragrant -
9
Be sure to stir-fry over low heat -
10
Pour in the haggis and stir-fry -
11
Stir until evenly stir-fried and the spices are fully fragrant -
12
Add an appropriate amount of boiling water, pour in a little white pepper, bring to a boil over high heat, then reduce to low heat and simmer for an hour and a half until the haggis is soft and tender. Add a little salt and it's done. It’s ready to be cooked. -
13
You can sprinkle a little coriander and green onions to enhance the flavor -
14
Very delicious.
Tips
Be sure to use boiling water when stewing
Only when the haggis is simmered slowly over low heat will it become tender and the soup will be fresh but not sour.