Ingredients: 2 kg of sheep's head, 1 taro, 1 sweet potato, 1 diced potato (dehydrated), 6 liang of spinach, 8 liang of watercress, 2 liang of mushrooms, 3 liang of black fungus, 6 liang of baby cabbage, appropriate amount of salt, 5 slices of onion, 4 slices of ginger and appropriate amount of sesame sauce.

Step 1: Clean the prepared sheep head meat for later use.

Step 2: put the cleaned sheep's head meat into the pot and boil it to remove blood.

Step 3: Clean and prepare the required side dishes.

Step 4: put the oil in the pot, and stir-fry the hot pot ingredients in the pot until fragrant.

Step 5: After the chafing dish is fragrant, pour the cooked mutton soup into the pot and boil it.

Step 6: After boiling, put the sheep's head into the pot, and you can start to rinse the mutton's head hot pot.