Seasoning: coarse salt 25g Zanthoxylum bungeanum 1 g clove 1 g Amomum villosum 1 g.

The production method of white water sheep head;

1. Select the sheep head of Inner Mongolia (castrated Gong No.1, commonly known as Jieyang, tender but not tender, can be cut into thick chunks) and soak it in cold water for 2 hours.

When repeatedly brushing the scalp with a board brush, the whiter the brush, the better (but don't break the leather brush). Then break the sheep's mouth, brush it with a small brush, move back and forth in the water, and brush the dirty things in its mouth, nose and ears.

Come out, then change it and wash it twice. Drain the water and cut a long hole from the center of the scalp to the nasal bone with a knife to remove the bone after cooking.

2. Pour cold water into the pot (the amount of water should overflow the sheep's head by 9 cm), bring it to a boil, put the washed sheep's heads into the pot one by one, and cook for 1 hour or more until it is seven-cooked (press the meat on the sheep's face with your hands, if it is different from the original,

Stiffness becomes slightly elastic, or press the ear root, which has changed from hard to soft), take it out and remove the skull while it is hot. Disassembly method is: starting from the incision in the middle of the scalp, chop the head meat to both sides (the head meat must be attached to the face meat and cannot be torn)

Broken), revealing the skull, then grasping the ribs with one hand, taking the skull off the nasal bone with one hand, poking out the sheep's eyes on the skull with one hand, then cutting the skull and taking out the sheep's brain. Then cut off two ears (eyes removed) from the sheep's head meat.

No membrane) and the cartilage of the mouth (with a series of horizontal stripes, commonly known as steps), cut off the hair roots on the mouth fork and cut off the irregular meat. Then stick it on the tongue (commonly known as the mouth strip) and cut the mandible with a knife along both sides.

Two sheep faces with mutton and the whole sheep tongue were completely removed (each sheep head produced about 1 kg of cooked meat) and soaked in cold boiled water for 1 hour to make the meat crisp, tender and white and cut.

3. Put the coarse salt in a casserole, lean on a small fire, bake it slowly (the firepower should not be large, and the salt particles should be kept white and not discolored), pour it on the slate and grind it into powder, and then refine it. Zanthoxylum bungeanum is brewed in this way. Then salt powder, pepper powder, clove powder and Amomum villosum powder are mixed together to make salt and pepper.

4. Drain the soaked cooked sheep's head. When cutting, first put the sheep's face (skin 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 and the back facing inward, with an inclination angle of 20 and a spacing of 65438 0.5mm..

Put it in a knife and make a thin blade with a big slope. Lamb tongue is also cut into the same pieces. Others, such as sheep's eyes, sheep's ears and cartilages (sheep's brains are not cut), are cut into thin slices with a knife. After slicing, put it into a plate according to different parts.

Sprinkle with salt and pepper (if it is different, it will make the mutton soft and weak).