Materials: 1 de-haired sheep's head (gross weight of about 2000 grams, net weight of about 1500 grams), 50 grams of pickled garlic, 150 grams of garlic. Seasonings onion, ginger 30 grams each, 50 grams of salt, 8 grams of monosodium glutamate (MSG), 10 grams of sugar, 200 grams of aged vinegar, 50 grams of soy sauce, 8 grams of peppercorns, 5 grams of dried chili peppers, 2 grams of allspice, 5 grams of cumin, 10 grams of sesame oil, chili pepper red oil 30 grams.

Practice

1, green onion washed, cut section; ginger washed, pat loose; sheep head from the chin to break open, rinse clean, soak in cold water for 1 hour, take out and put into a stainless steel pot (bucket) with cold water did not exceed the head of the sheep, small fire to boil, beat off the floating foam, add green onion, ginger, pepper, dry chili peppers, sesame seeds, cumin, salt 40 grams simmered on a small fire for 30 minutes, out of the sheep's head meat while hot, pick off the meat, cut into long 5 cm strips. Cut into long 5 cm strips; will go after the meat of the sheep's head from the middle of the seam to crack open the brain, reveal the sheep's brain (do not chin), cut the sheep's head meat neatly yards in the sheep's brain can be. 2, will be mashed into a bowl of garlic, add 10 grams of salt, monosodium glutamate, sugar, vinegar, soy sauce, pickled garlic, dripping chili red oil and sesame oil to make a seasoning, with the sheep's head on the table together, the guests can clip the sheep's head meat dipped in the seasoning to eat.