Seasoning: coarse salt 25g Zanthoxylum bungeanum 1g clove 1g Amomum villosum 1g each.

The production method of white water sheep head;

1. Select sheep head produced in Inner Mongolia (castrated Gong No.1, commonly known as Jieyang, tender but not tender, can be cut into thin slices and chunks) and soak it in cold water for 2 hours.

When repeatedly brushing the scalp with a board brush, the whiter the brush, the better (but don't damage the leather brush). Then break the sheep's mouth, brush it with a small brush, move it back and forth in the water, and brush the dirty things in the mouth, nose and ears.

Come out, change it and wash it 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), boil over high fire, put the washed sheep's heads into the pot one by one, and cook them for more than 1 hour until they are seven ripe (press the meat on the sheep's face by hand, if it is different from the original,

Stiffness becomes slightly elastic, or pressing the root of the ear has changed from hard to soft), take it out and take out the skull while it is hot. Disassembly method is: chop the head meat from the incision in the middle of the scalp to both sides (the head meat must be attached to the flour meat and cannot be torn)

Broken), revealing the skull, then grabbing the ribs with one hand, removing the skull from the nasal bone with the other hand, poking out the sheep's eye on the skull with the hand, and then cutting the skull and taking out the sheep's brain. Then cut two ears (eyes removed) from the sheep's head meat.

No membrane) and oral cartilage (with a series of horizontal stripes, commonly known as steps), cut off the hair roots on the mouth fork and cut off the irregular meat. Then stick it on the tongue (commonly known as the mouth strip) and cut the mandible along both sides with a knife.

Completely remove the faces of two sheep with mutton and the whole tongue (the cooked meat of each sheep head is about 1 kg), 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 with your left hand, and hold the knife with your right hand, with the blade facing outward and the back facing inward, inclined at an angle of 20, with an interval of1.5 mm.

Put it into a knife and make it into a thin blade with a large slope. 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).