Food prepared in advance: 800g of sheep head, 50g of sheep lung, 50g of mutton cold chicken, 50g of sheep head with sheep heart, and appropriate amount of onion, ginger, garlic, salt, white pepper, rice wine and vinegar.

Cooking process: 1. Clean the sheep's lungs, especially the dirty fluid in the bronchi, until the sheep's lungs are milky white, then draw the wound on the sheep's tooth foam to squeeze the liquid, then clean it up, then put it in boiling water to remove the blood foam, fish it up a little, cut it into small pieces with a total width of 3 or 4 cm, then cook it for more than ten minutes, and then soak it in cold water.

2. Wash sheep intestines and sheep head meat with salt repeatedly to remove unnecessary mucus and residue, and then put them in a boiling water pot for more than ten minutes. Remember to scrape the sheep's head, clean the front and back of the intestines, wash away the waste water, cut the sheep's heart into pieces, and cut it into small pieces with a flower knife.

3. After shaving the sheep's head, blanch it in boiling water, remove the skull, remove the meat and cut it into small pieces for later use.

4. Put all kinds of mutton in a stone pot with cold water, add the tied onion and ginger slices, and cook until the cold water boils, then pick up the onion knots and ginger slices, add appropriate amount of rice wine, salt and white pepper, simmer for more than ten minutes, then take out the pot and sprinkle with ginger foam and onion slices.