The method of making sheep heads is as follows:?

1. Choose 2 to 3-year-old goat heads from Inner Mongolia (castrated male ones, also known as "four-liu mouth"). Commonly known as Jie Sheep, this kind of sheep head has tender but not rotten meat and can be cut into thin and large slices). Soak it in cold water for 2 hours. Use a brush to brush the scalp repeatedly. The whiter the brush is, the better (but do not cut it. The skin is broken). Then open the sheep's mouth, use a small brush to probe into the mouth to scrub the mouth, and move it back and forth in the water to brush out the dirt in the mouth, nose, and ears, and then replace it with new water and wash it two more times. Drain the water and use a knife to make a long slit from the center of the scalp to the nose bone to facilitate removal of the bones after cooking. ?

2. Pour cold water into the pot (the amount of water should cover the sheep head by 9 cm), bring it to a boil over a high fire, put the washed sheep heads into the pot one by one, and cook for more than 1 hour. , when it reaches seven degrees of maturity (press the meat on the face of the lamb with your hands, if it has become slightly elastic from the original stiffness, or press the base of the ears, it will change from hard to soft), take it out and weigh it while it is hot, and then remove the skull. . ?

3. Put the coarse salt in a casserole, place it next to a low fire, and bake it slowly (the fire should not be too strong, and the salt grains must be kept white and not discolored), pour it on the stone board and grind it into powder. Go on to Shiluo. Sichuan peppercorns are also brewed in this way. Then mix salt powder, pepper powder, clove powder, and Amomum villosum powder together to make salt and pepper.

4. Drain the soaked cooked sheep head. When cutting, first place the sheep's face (skin side down) on the chopping board, hold the sheep's face with your left hand, and hold the knife with your right hand, with the blade facing outward. , with the back of the knife facing inward, tilt it at an angle of 20°, and insert a knife every 1.5 mm into a thin, steep blade. The sheep's tongue is also sliced ??into the same pieces. Others, such as the sheep's eyes, ears, and cartilage of the upper chamber (the brains of the sheep are not cut), are cut into thin slices with the knife standing upright. After slicing, put into plates according to different parts, sprinkle with pepper and salt (sprinkle if necessary, otherwise the mutton will be soft and weak) and serve.