2. Wash the sheep's head and cut it in half. Soak in cold water for two hours to remove blood.
3. Turn over the water during the period.
4, cold water pot, blanch, cook for fifteen minutes. At the same time, skim off the floating foam. The pot is small, so you need to pour the soup from the bottom with a spoon and turn it over before cooking.
5. Wash the cooked sheep's head again, put it in an electric pressure cooker, add enough water, and don't touch the sheep's head. Add ginger, onion and stuffing. You can make your own bags or buy ready-made ones. Mainly composed of the following spices: star anise, fennel, cinnamon, fragrant leaves, dried tangerine peel, galangal, angelica dahurica, licorice and hawthorn. You can also take the first few flavors alone. Spices are easier to taste when they are broken. Wrap them in gauze or something. Add some cooking wine or white wine, salt and a little sugar. Electric pressure cooker, a stewing procedure.
6, remove the bones, even the belt meat chopped.
7. chop the skin. The skin is the extra skin from the last frozen skin, and part of it is frozen in the refrigerator. The step of soaking in water for degreasing is omitted here. You can check the steps in the previous frozen skin menu.
8. Put minced meat, minced mutton and mutton soup with boiled sheep's head in the pot. According to the salinity of mutton soup, add a little salt to taste.
9. An electric pressure cooker can cook a meal. After the program is finished, put it in a container, preferably rectangular, to facilitate dicing. Put it in the refrigerator for one night. The room temperature here is relatively low, so it can be directly frozen outside at night.
10, you can slice it and put it on the plate the next day.