I will buy sheep's head at home during the Spring Festival, so what should I do to make the sheep's head taste best?

Nutritional Value of Sheep Head Sheep head meat is rich in protein, fat, vitamin A and vitamin B 1. B2. Nutrients such as nicotinic acid and cholesterol, and minerals such as calcium, phosphorus, potassium, sodium, magnesium, zinc, selenium and iron. The mutton head in Xinjiang restaurants should be cooked systematically. Traditionally, the hair on the sheep's head will be burned several times with a torch, scraped clean and then soaked in water. There are two ways: the so-called "white" is the clear water sheep head; And "red" refers to stir-fried sheep's head.

After most of the wool on the sheep's head is burned clean, it is necessary to deal with the fluff in the subtle parts of the sheep's head, such as inside and outside the ears and around the corners. It is best to use a slightly thinner iron bar for these parts, burn the iron bar red, and then iron the fluff off. Sheep's head must be the freshest. In my hometown, I usually buy a whole sheep and watch the man kill the sheep quickly, wash the sheep's head without any hair or blood stains, and quickly remove the sheep's bones, leaving only the sheep's head meat.

Slice the sheep's head into a pressure cooker, slice the onion and ginger into a pot, add a proper amount of cooking wine and water, boil the water, remove the bones from the sheep's head after cooking, and remove the sheep's skull while it is hot, otherwise it will be difficult to remove it when it is cold. Slice and plate. It is advisable to overflow the sheep's head by 9 cm. Put the washed sheep's head into the pot, and when it is seven ripe, remove the skull while it is hot. If you press the meat on the sheep's face with your hands, it will become slightly elastic from the original stiffness, or press the roots of your ears, it will become soft from hard.

Put the sheep's head in a pressure cooker, and add 2g pieces of seasonal vegetables (celery, onion, coriander, carrot, etc.). ), star anise, Amomum tsaoko, clove and fragrant leaves 2g each, oyster sauce 20g, seafood sauce 20g, salt 3g, monosodium glutamate 6g and sugar 4g. Put the sheep's head into the basin, scrape the tongue coating clean and scrape it near the mouth.