Baishui mutton tou

Recipe introduction: strict selection of materials, fine production, exquisite knife work, white and clean finished products, large and thin meat slices, eaten with special salt and pepper, soft, crisp, mellow but not greasy, and unique flavor.

material

Ingredients: 3000g of sheep head meat, seasoning: 25g of crude salt, pepper 1g, clove 1g, and Amomum villosum1g..

working methods

1. Select sheep head produced in Inner Mongolia (castrated Gong No.1, commonly known as Jieyang, which is tender and can be cut into thin and large pieces), soak it in cold water for 2 hours, and brush the scalp repeatedly with a board brush until the scalp is whiter (but don't break the skin). Then break the sheep's mouth, brush it with a small brush, brush it back and forth in the water, brush out the dirty things in the mouth, nose and ears, and then wash it with fresh water twice. Drain the water and cut a long hole from the center of the scalp to the nasal bone with a knife to remove the bone after cooking.

2. Pour cold water into the pot (the amount of water should be 9 cm over the sheep's head), bring it to a boil, put the washed sheep's head into the pot one by one, and cook it for more than 65,438+0 hours until it is 70% mature (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 ears, it will become soft from the hard), take it out while it is hot, and remove the skull. Disassembly method is: chop the head meat to both sides from the incision in the middle of the scalp (the head meat must be attached to the face meat, not torn off) to expose the skull, then hold the ribs with one hand, lift the skull from the nasal bone with the other hand, poke out the sheep's eye on the skull with your hand, and then cut the skull to take out the sheep's brain. Then cut off two ears (don't dig out the eye mask) and the cartilage of the mouth (with a series of horizontal stripes, commonly known as ladders) from the sheep's head meat, cut off the hairy roots on the mouth fork, and cut off the irregular meat. Then stick the tongue (commonly known as mouth strips), cut off the jawbones on both sides, completely remove the two sheep faces with mutton and the whole tongue (each sheep head is about 1 kg of cooked meat), and soak in cold boiled water for 1 hour to make the meat crisp, tender, white and cut.

3. Put the coarse salt in a casserole, slowly bake it by a small fire (the firepower should not be large, and the salt particles should be kept white and not discolored), pour it on the slate and grind it into powder, and then fine it. Zanthoxylum bungeanum is brewed in this way. Then salt powder, pepper powder, clove powder and Amomum villosum powder are mixed together to make salt and pepper.

4. Drain the soaked cooked sheep's head. When cutting, first put the sheep's face (skin down) on the chopping board, hold the sheep's face in the left hand and hold the knife in the right hand. The blade is outward, the back of the blade is inward, and it is inclined at an angle of 20, and a blade is inserted every 1.5 mm to form a thin and highly inclined blade. The sheep's tongue was also cut into the same pieces. Others, such as sheep's eyes, sheep's ears and cartilage (sheep's brain is not cut), are all cut into thin slices with a knife. After slicing, put it into a plate according to different parts, sprinkle with salt and pepper (if it is different, it will make the mutton soft and weak).