How to eat sheep head?

Materials for making Baishui sheep head: Main ingredients: 3000 grams of sheep head meat

Seasoning: 25 grams of coarse salt, 1 gram of pepper, 1 gram of cloves, 1 gram of Amomum villosum. The characteristics of the head: strict selection of materials, fine production, exquisite knife skills, white and clean finished product, large and thin meat slices, eaten with special salt and pepper, soft, crisp, mellow and not greasy, with unique flavor. How to make Baishui sheep heads: 1. Use 2 to 3-year-old goat heads from Inner Mongolia (castrated male heads, commonly known as Jie sheep) from Inner Mongolia. This kind of sheep head has tender meat without being sour. Can cut thin and large meat slices), soak in cold water for 2 hours, brush the scalp repeatedly with a board brush, the whiter the brush, the better (but do not break the skin). Then open the sheep's mouth, use a small brush to probe into the mouth to scrub the mouth, and move it back and forth in the water to brush out the dirt in the mouth, nose, and ears, and then replace it with new water and wash it two more times. Drain the water and use a knife to make a long slit from the middle of the scalp to the nose bone to facilitate removal of the bones after cooking.

2. Pour cold water into the pot (the amount of water should cover the sheep head by 9 cm), bring it to a boil over a high fire, put the washed sheep heads into the pot one by one, and cook for more than 1 hour. When it reaches seven degrees of maturity (press the meat on the face of the lamb with your hands, if it has changed from stiff to slightly elastic, or press the base of the ears, if it has changed from hard to soft), take it out and weigh it while it is hot, and then remove the skull. The method of disassembly is: from the incision in the middle of the scalp, pull the head meat to both sides (the head meat must be connected to the face meat, do not tear it off) to expose the skull, then pinch the two ribs with one hand, and pull the skull from the nose bone to one side with the other hand. Remove it immediately, poke out the sheep's eyes on the skull with your hands, then cut the skull open and take out the sheep's brain. Then cut off the two ears from the sheep head meat (remove the eye membranes) and the cartilage on the roof of the mouth (with long horizontal lines, commonly known as the ladder of heaven), trim off the hair roots on the forks of the mouth, and slice off the uneven meat along the edges. Then stick to the tongue (commonly known as the mouth strip), cut the lower jaw bone with a knife on both sides, and completely remove the two pieces of mutton face and the entire mutton tongue (about 1 kilogram of cooked meat for each sheep head) ), soak in cold boiled water for 1 hour to make the meat crispy and tender, white in color, and cut well.

3. Put the coarse salt in a casserole, place it next to a low fire, bake it slowly (the fire should not be too strong, keep the salt grains white and not discolored), pour it on the stone board and grind it into powder, and then Too fine. Sichuan peppercorns are also brewed in this way. Then mix salt powder, pepper powder, clove powder, and Amomum villosum powder together to make salt and pepper.

4. Drain the soaked cooked sheep head. When cutting, first place the sheep's face (skin side down) on the chopping board, hold the sheep's face with your left hand, and hold the knife with your right hand, with the blade facing outward. , the back of the knife is facing inward, tilted at an angle of 20°, and a knife is inserted every 1.5 mm to form a thin, steep blade. The sheep's tongue is also sliced ??into the same pieces. Others, such as the sheep's eyes, ears, and cartilage of the upper chamber (the brains of the sheep are not cut), are cut into thin slices with the knife standing upright. After slicing, put into plates according to different parts, sprinkle with pepper and salt (sprinkle if necessary, otherwise the mutton will be soft and weak) and serve. Ingredients for making braised sheep head: Main ingredients: 1 sheep head, about 1500 grams. 50 grams of garlic granules, 8 grams of sugar, 10 grams of dark soy sauce, 5 grams of white sugar, 5 grams of MSG, and 30 grams of salad oil. Features of braised sheep head: bright red color and rich taste. How to make braised sheep head: 1. Scald the sheep head to remove the hair, split it in half, immerse it in boiling water for 2 minutes to rinse off the blood, then put it into cold water.

Boil over low heat (then the It takes about 1 hour to cook the sheep. In previous years, it took 1 and a half to 2 hours, and it took 40 minutes in a pressure cooker.) Remove the bones after removing them. 2. Cut the cooked sheep head meat into thin slices 5 cm long, 3 cm wide and 0.1 cm thick. 3. First put the garlic granules into 50% hot oil and sauté over high heat. Add in the sheep head slices, sugar color, dark soy sauce, white sugar and other seasonings and simmer over low heat for about 2 minutes until the juice is thick and the flavor is strong. Add MSG and simmer for a while before serving. Tip: Let the lamb head meat cool before cutting it, because it is more viscous when hot. The weight of dark soy sauce should be heavier, and the color should be adjusted to bright red.