Cooking skills of sheep's head 1 The processed sheep's head can be directly boiled in water for 1-2 hours. After cooking, remove the head meat, ears, tongue and eyes of sheep, slice them directly for seasoning, and eat them in cold salad or deep frying. 2. You can also add seasoning when stewing sheep's head. After cooking, you can take down the mutton head and eat it directly. 1, when stewing sheep's head, add some rice vinegar or a certain amount of curry powder to the pot and cook until the pot boils, which can reduce the fishy smell of mutton; 2. When stewing sheep's head, drill a few holes in a white radish and cook it with lamb chops; You can also put a few mung beans in the pot to remove the fishy smell.

The edible suggestion of sheep head is 1. If it is frozen, it needs to be thawed slowly at room temperature; 2. Burn the wool on the surface of the sheep's head on the fire, soak it in clear water for 2 hours, scrub the surface repeatedly with a board brush, then break the sheep's mouth, brush it with a small brush, brush out the dirty things in the nose, mouth and ears, and then wash it twice with fresh water; 3, drain the water, use a knife to draw a long mouth from the center of the scalp to the nasal bone, so as to facilitate the bone removal after cooking, which is suitable for cooking the whole sheep head. 4, you can also chop the sheep's head into large pieces for stewing soup and braising. Spicy mutton head method: boiled mutton head 750g, onion 15g, soy sauce 30g, sesame 5g, refined salt 2g, pepper 30g, sugar 5g, sesame oil 15g, and dried Chili powder 5g. 1) Stir-fry sesame seeds and let cool. 2) Wash the scallion and cut into pieces. 3) Put the dried Chili powder into a bowl, add appropriate amount of boiling water to disperse, and pour in sesame oil that has been burned to 80% heat and mix well.

4) Put Zanthoxylum bungeanum into the pot, bake it to slight yellow with low fire, take it out and grind it into powder, and mix it with Chili oil, white sugar, refined salt, pepper powder and soy sauce to make spicy juice. 5) Clean the wool on the sheep's head, wash it, and blanch it in a boiling water pot to remove the fishy smell from the sheep. Then stew the sheep's head in a pot, take it out, remove the sheep's bones from the sheep's head, cut the sheep's head into rectangular slices, put it on a plate, pour a proper amount of spicy juice, sprinkle with cooked sesame seeds and chopped green onion, and mix well when eating.