Raw materials: clean goat head about 5000g, crude salt 75g, onion 1 00g, ginger 50g, pepper 2g, clove and Amomum villosum1g..

Exercise:

1. Soak the sheep's head thoroughly with clear water, scrub the epidermis, ears, mouth, nose and other places with a board brush, and cut a knife from the front palate to the upper lip with a knife to make it thoroughly cooked.

2. Add water to the pot and boil it. Add sheep's head, add onion and Jiang Mo at the same time, and cook until it is 80% ripe. Remove sheep's ears, meat on sheep's face, sheep's tongue, sheep's eyes, etc. Put it in the refrigerator to cool.

3. Clove and Amomum villosum are ground into powder. Stir-fry Zanthoxylum bungeanum with fire, remove and grind into Zanthoxylum bungeanum powder, and thicken with salt, clove powder and Amomum villosum powder to make pepper and salt. When eating, take the sheep head out of the refrigerator, cut it into large pieces with a sharp blade (the thinner the better), sprinkle with pepper and salt and mix well.

factor of production

1, the sheep's head must clean the dirt in its mouth, nose and ears.

2. The water in the pot should not exceed the sheep's head about 10 cm, so don't boil it.