Materials for making braised lamb head:

Main ingredient: 1 lamb head about 1500 grams. 50 grams of garlic granules, 8 grams of sugar color, 10 grams of old soy sauce, 5 grams of sugar, 5 grams of monosodium glutamate, 30 grams of salad oil.

Features of Braised Lamb's Head:

Red color and flavor.

Steamed sheep's head practice:

1, the sheep's head scalded to remove the hair, split in half, first into the boiling water blanch for 2 minutes to bleach off the blood, and then into the net cool water in a small fire to cook (the year of the sheep to cook for about 1 hour, the previous year's will take 1 ? to 2 hours, with a pressure cooker to 40 minutes). Fish out and remove the bones.

2, cooked lamb head meat cut into 5 cm long, 3 cm wide, 0.1 cm thick slices.

3, the first garlic granules into the oil burned to fifty percent of the heat of the fire sautéed, down into the sheep's head slice, sugar color, soy sauce, sugar and other seasonings simmering on low heat for about 2 minutes into the taste

Tips: sheep's head meat and other cool before cutting, because the viscosity of hot cuts is relatively large. The amount of soy sauce is appropriately heavy, and the color should be adjusted to a bright red.

Small rice pepper mixed with sheep's head of the preparation of materials:

Main ingredients: sheep's head meat 1000 grams

Seasoning: 15 grams of salt, monosodium glutamate (MSG) 2 grams of soy sauce 20 grams of sugar 10 grams of chili oil 25 grams of chili peppers (red, sharp, dry) 20 grams of chili peppers

small millet pepper mixed with sheep's head

small millet pepper mixed with sheep's head of the approach:

1. The organized sheep's head into the boiling water pot out of water, in addition to the sheep stink;

2. Then the sheep's head into the hanging pot in the hanging soft, in addition to the sheep's head in the sheep's bone;

3. Sheep's head skin cut into slices;

4. Millet peppers with a knife chopped up, add salt, monosodium glutamate, soy sauce, sugar, red oil into the flavor of the juice;

5. And then sheep's head skin into the flavor of the juice of the right well The first thing you need to do is to make sure that you have the right ingredients for your meal.

Huaiqi stewed sheep's head

Small millet pepper mixed with sheep's head of the production of tips:

1. sheep's head of the hair should be removed to remove the sheep's head of the foreign flavor when cooked, can not be overcooked soft;

2. mixing to highlight the millet pepper's distinctive aroma.

Health Tips

Lamb is sweet and warm, with the effect of replenishing deficiency, dispelling cold, benefiting kidney qi, appetizing and strengthening energy, promoting breast milk and treating the belt, assisting yuanyang, and generating essence and blood.

Materials for making haggis soup:

Main ingredient: 300 grams of white radish

Supplementary ingredients: 100 grams of liver, 80 grams of heart, 50 grams of tripe, 120 grams of bone, 50 grams of lung

Seasoning: 15 grams of salt, 2 grams of monosodium glutamate (MSG), 20 grams of wine, 15 grams of ginger, 15 grams of green onions, 2 grams of pepper, 2 grams of pepper

Haggis Soup practice:

1. fresh sheep liver, belly, heart, spine, lungs with clean water to soak blood;

2. into the boiling water pot blanch a water pick up and wash;

3. white carrot peeled and cleaned to become 4.5 cm long, 2 cm wide, 0.5 cm thick slice to be used;

4. pot cleaned and placed on a high flame, mixed with clean water into the fresh sheep liver, belly, heart, spine, lungs, after boiling to beat the foam;

5. down cooking wine, ginger, green onions, pepper, pepper, burned to the raw materials six ripe when raised into a slice;

6. and then re-served into the pot, under the white radish burned to the poi when the pot, into the container;

7. on the table when the soup add monosodium glutamate, salt, and another preparation of sesame oil soy sauce dish, cilantro dish on the table can be.

Tips for making haggis soup:

1. Selected raw materials must be fresh, to remove the blood water;

2. Raw materials and pots should be washed, otherwise the color of the soup is poor;

3. Raw materials should be boiled until soft, and the soup should be filtered once, otherwise the soup is poor.

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