Ingredients: 1 tauren, appropriate amount of pepper powder, Chili oil, onion, ginger, wine, monosodium glutamate and refined salt. Practice: 1. Saw off the horns of the bull's head, scorch the skin with fire, and scrape off the burnt surface with a knife until there are no roots. Start from the top when burning, and be careful not to burn the skin. 2. Soak the skin soft with water after burning, scrape it clean with a knife and wash it. When the whole cow's head is cooked in the pot until it can be boned, take it out and take it out. Keep the shape of the bull's head when deboning, and don't let it fall apart. Scrape it again in water to remove unclean edges and damaged parts, and then rinse it with clear water to remove the glue smell. 3. Add onion (whole root), ginger (crushed), wine and water to cook the ox head meat, soak it in the original soup, cool it thoroughly, and then take it out to dry. 4. when eating, cut the cow's head into thin slices and the onion into the shape of a horse's ear. First mix the cow's head with salt and monosodium glutamate. After salting, add onion, pepper and Chili oil. Features: crispy skin and rotten meat, spicy and delicious. Cooking points: It is best to eat it with white brine soup after bone removal or red brine soup after bone removal. In addition, sheep's head can also be used to make this dish. Try it as soon as possible and make a dry-mixed cow head meat that belongs to you. Material for making green homemade bull's head: main ingredient: ox's head square 300g (see the production of semi-finished raw materials). \x0d\ Accessories: clean kale 100g, flower head (carrot flower knife) 5g. \x0d\ Seasoning: Pixian bean paste 25g, Shaoxing wine 15g, soy sauce 8g, monosodium glutamate 8g, pepper 0.5g, soup 100g, refined salt 2g, sugar 3g, wet starch 15g, red pepper 5g and small pepper 5g. The characteristics of green home-made bull's head: slightly spicy, fresh and salty. Teach you how to make a green home-cooked cow head, and how to make a green home-cooked cow head is delicious. 1. Slice the onion and ginger, and pour the mustard water into the colander. After the pot is tempered, add a little oil to heat it, add 5g of Shaoxing wine, 50g of Chinese kale, 50g of soup, 3g of salt, sugar and monosodium glutamate, pour in 10g of wet starch, stir fry over high fire, pour in a plastic drain basket to drain the soup, and enclose it in a glass plate. 2. Cook in a pot, add chopped green onion, ginger slices and fresh garlic, stir-fry with the remaining oil, burn Shao wine, add the remaining soup and Pixian bull's head juice, add Pixian bean paste, cook slightly, beat the dregs of the bean paste with a small colander, and add the prepared bull's head square and flower head. When the juice reaches 1/3 of the raw material, add monosodium glutamate, pour in wet starch, stir-fry the juice, pour in red oil, put it in a closed kale, and code the bull's head and flowers with chopsticks. Tip: If you don't need kale, you can cook pigeon eggs or quail eggs and shell them. Flatten the bottom of the big end one by one, change the knife in the middle of the small end into a handle shape of "carrying a basket", remove the redundant part, pour chicken oil for steaming, and code it into the side of the dish, which is called "carrying a basket to make a cow's head". The way to braise the bull's head meat introduces the cuisine and its effects in detail: Hunan cuisine \x0d\ Braised bull's head meat. Ingredients: 1 ox's head meat, 20g of soy sauce, 5g of pepper,10g of sugar, monosodium glutamate, sesame oil, chicken soup, starch and oil. Braised bull's head is characterized by soft and rotten meat and strong fragrance. Teach you how to cook braised ox head meat, and how to make braised ox head meat delicious (1). Boil the cow's head with boiling water, remove the bones, clean it with a cloth and coat it with sugar. (2) Put the pot on a big fire, heat it with oil, and fry the bull's head until golden brown. (3) Add soy sauce and pepper to the fried bull's head meat, steam it in a pot for about 25 minutes, change the knife into pieces, and then add salt and monosodium glutamate to steam it. (4) Put sugar in the pot, stew the cow's head meat for 10 minute, put the meat on a plate, thicken the chicken soup with clear water, and pour sesame oil on the cow's head meat to serve.