Wuzhong style lamb haggis
  • March 10,2023

Speaking of haggis, let's talk about sheep first. Sheep, great beauty, there is an old saying: follow sheep and follow big ones.

"Sheep" refers to all people except emperor, and "large" refers to vast territory of empire ("Shuowen": "The emperor is also a king. The three emperors are also a king." This means that China in era of three emperors The territory is vast, with "Great Kyushu", and Shenzhou is only one of "Great Kyushu", it is a magnificent picture in eyes of emperor: territory is as vast as sea, and people in it are tame like sheep.In "Three Characters Classic" sheep are born and know how to kneel and suckle,” which is kindness.

Wuzhong style lamb haggis


Like haggis, it means removing things from good and adding flavor.

The internal organs of animals are cornerstone of work of vital organs, as well as source of disease from mouth. By principle of eating internal organs, disease is suspected. But why is haggis still considered a delicacy?

It is said that Genghis Khan was besieged in a barren mountain near Yulin, Shaanxi Province, on his way to conquer Xixia. In desperation, logistics workers washed slaughtered sheep's heads, hooves, liver and lungs and other waste that should have been thrown away initially with water, and then chopped them into pieces with a knife. pot, and simmer it in a pot of fragrant soup. After tasting it, generals and soldiers all rated taste of this soup as a must-have, several times better than lamb skewers and other delicacies they usually eat. Over time, many elderly soldiers in army returned one by one to people, and method of making haggis soup was also passed on to people. After many years of further sorting, improvement and processing by folk chefs, delicacies with national flavor were gradually formed on tables in different places, which have survived to this day.

There are two things to be aware of in this story. Firstly, rinse with water, secondly, salt and simmer at high temperature. Everyone knows that heat can be used to sterilize bacteria, so this method will not destroy disease if it enters from mouth.

Haggis has another feature, that is, it is a halal dish. What is halal food? The Yuan Dynasty court cookbook Drinking Meals already contains entries on Muslim diet. The Yuan Dynasty's widely circulated life encyclopedia, The Complete Collection of Essentials for Home, has a special chapter, Hui Hui Food, which includes many varieties of Hui food. Among them is haggis. Yuan Zeju's The Leopard Monk Returns to Vulgarity also has this libretto: "The fat lamb sold by Xiao Liu Tu always has a pair of whole hooves... Mahuihui biscuits are very large, and yellow manzi vegetables are rotten and monosodium glutamate..." Explanation In Yuan Dynasty, halal diet was quite common.

Halal dishes comply with relevant provisions of Koran and Hadith, and cattle, sheep and chickens to be slaughtered can only be slaughtered, not killed. Therefore, from a medical and hygienic point of view, after slaughter, blood of sheep is eliminated and there will be no harmful substances such as a large number of viruses and bacteria.

In Ningxia, haggis can be stewed, cold, and soup... This is already a common name, but very picky in choice of ingredients.

Haggis stew is well known in Ningxia, and no matter what nationality it is, it can be cooked and eaten. However, there is no ambiguity in choice of materials, regardless of nationality of Han or other nationalities, they will choose sheep slaughteredimam of Hui nationality.

Braised haggis - cook tripe, lamb liver, lamb lung and lamb intestines and cut them, add ginger-based seasoning powder to original soup, put lamb skull in a saucepan, put chopped lamb haggis. into a bowl, pour soup and heat. Not only tasty, but also rich in nutrients, easy to digest and absorb, especially lamb liver, which also cleanses liver and improves eyesight.

Cold haggis is to cut cooked haggis into pieces, add pieces of green pepper, coriander, sprinkle with garlic or special juice and eat. It tastes tangy, chewy and embraces feeling of beauty. When I first ate at Wu Chi Bao, I couldn't help but ask for an extra portion to take home.

Haggis soup is actually similar to stewed haggis: former prefers to drink soup, while latter prefers to eat. Of course, preparation of haggis soup still requires special attention, I will give you a recipe for making soup and you will know it. First, fill sheep's lung and trachea with clean water, rinse with water to pour out dirty fluid from lung, and repeat this several times until sheep's lung turns white. Use a knife to make a horizontal and straight cut on each lobe. lung and penetrate halfway. Squeeze liquid water, rinse with water, put in a saucepan to “drain water”, boil, remove blood foam, rinse, cut into cubes 4 cm long and 2.5 cm wide, put in a saucepan and boil for several minutes, soak in clean water and wait for use; secondly, rub sheep's large intestine and tripe with salt to remove mucus and stomach fat impurities, put them in a pot of boiling water and cook for several minutes, scrape off white liquid from tripe, cut intestines into pieces 2 cm long, remove goat tripe, cut into pieces 3 cm long and 2 cm wide, cut out heart of sheep, remove all blood stains, boil in a saucepan for a few minutes, remove pieces, remove hair from sheep's head, boil in boiling water for 10 minutes, remove bones, remove bones Cut sheep's face, tongue and ears into 5 cm long pieces and 2.5 cm wide pieces of lamb's head, and cut ears and tongue into thin slices; finally, chop 20 grams of haggis, green onions (in knots) and 25 grams of ginger (cut into slices) and put them in a saucepan, add water to boil, remove foam, add rice wine, cover and simmer for 3 hours on low heat, remove ginger and green onions, add salt, pepper, 40 g chopped green onions (sliced ​​flowers), ground ginger 5 g (chopped), chopped garlic, chopped coriander, etc., just serve in a pot.