1 Ingredients: cooked sheep head, onion, dried red pepper, green and red pepper, pepper, cooking wine, pepper and chicken juice.

2. Wash the cooked sheep's head and cut it into thin slices. 3. Peel the onion and shred it. 4. Shred green pepper and red pepper. 5. soak the red pepper in cold water.

6. Heat 50% oil in the pot, stir-fry dried red pepper, stir-fry mutton wine, stir-fry shredded onion and salt, stir-fry shredded green and red pepper, stir-fry soy sauce and chicken essence, stir-fry evenly, and stir-fry pepper evenly.

1, the sheep head is soaked in water for one hour, and the water in the discharge pot does not pass the sheep head;

3, chopped parsley;

5. Add sheep blood clots and cook for a while. Season with salt and chicken essence and sprinkle with coriander.

Mutton head soup-

1. Blood deficiency cold, dizziness and headache are mainly based on nourishing blood and expelling wind, dispelling cold and relieving pain.