1. Saw off the horns of the bull's head, scorch the leather surface with fire, and scrape off the charred surface with a knife until there are no hair roots. Start from the top when burning, and be careful not to burn the skin.

2. Soak the skin with water after burning, scrape it clean with a knife and clean it. When the whole cow's head is cooked in the pot until it can be boned, take it out and take it out. Keep the shape of the bull's head when removing the bone, and don't let the bone fall apart. Scrape it in water to remove dirty edges and broken parts, and wash it with water to remove colloidal odor.

3. Boil the bull's head meat in onion (whole root), ginger (crushed), wine and water, soak it in the original soup, cool it thoroughly, and then take it out to dry.

4. When eating, cut the cow's head into thin slices and cut the onion into the shape of a horse's ear. First, mix the cow's head with salt and monosodium glutamate. After salting, add onion, pepper and Chili oil.

Practice of burning cow's head prescription

Main materials and auxiliary materials

1 000g buffalo parietal bone,1g monosodium glutamate,100g Shaoxing wine, 250g fresh Chinese cabbage, 4g Sichuan salt, 50g ham,1000g chicken soup, 50g onion, 25g sesame oil, 25g ginger and 75g raw chicken.

Cooking method

1. Burn the top epidermis of cattle's brain on an open flame until it bubbles, soak it in warm water to soften it, scrape off rough epidermis and hairy roots, put it in aluminum pot, add clean water to submerge it, boil it on medium fire, continue to stew for 6 hours until it becomes soft, take it out and cut it into pieces with a width of 4 cm and a width of 3 cm, and blanch it in boiling water for 3 times continuously. Cut the ham into pieces 3 cm long, 2.5 cm wide and 0.3 cm thick.

2. Wash chicken wings, chicken neck and chicken bones, blanch them in boiling water once, put them in the bottom of aluminum pot, then add Niutoufang, chicken soup, ham, ginger (pat pine), onion (knotted), Shaoxing wine, pepper, sugar, raw chicken oil and Sichuan salt, and stew with low fire until the soup is thick.

3. Put the cabbage heart into the bottom of the dish, put the ox head square and ham slices on the cabbage heart, thicken the original juice with strong fire, add monosodium glutamate and sesame oil, and pour it on the ox head square.