Seasoning: 25 grams of coarse salt, pepper 1 gram, 1 gram of cloves, 1 gram of sand nuts Whitewater sheep's head of the characteristics of the: selection of strict, fine production, knife work, the finished product color white and clean, the meat is big and thin, dipped in the special pepper salt to eat, soft and crisp mellow and not fatigue, the flavor is unique. White water goat head practice: 1. Choose 2 to 3 years old, also known as "four six mouth" of Inner Mongolia produced goat head (is castrated male head number, commonly known as capricorn sheep, this goat head, meat tender and not stink, can cut out thin and large slices of meat), put in cold water to soak for 2 hours, with a board brush repeatedly scrub the scalp, brushing the whiter cutoff (but do not brush through the skin). (but don't break the skin). Then break open the mouth of the sheep, use a small brush to probe into the mouth to scrub the mouth, and move back and forth in the water to scrub, brush out the dirt in the mouth, nose and ears, and then change to new water to wash two more times. Drain the water, and use a knife to make a long cut from the middle of the scalp to the nose bone, so that the bones can be removed after cooking.
2. Pour cool water into the pot (the amount of water to diffuse over the head of the sheep 9 cm), boiling on a high flame, the cleaned head of the sheep one by one into the pot, cooking for more than 1 hour, to reach the seven ripe (with a hand to press the meat on the face of the sheep, such as from the original stiffness has become slightly elastic, or press the root of the ear, has been softened by the hard to remove the cranial bone while hot, said. Demolition method is: from the scalp in the center of the scratch, the head meat to both sides (head meat must be connected to the face meat, do not tear), revealing the skull, and then one hand pinched the two ribs, one hand from the nose bone will be lifted to the skull that is removed, the skull on the sheep's eyes with the hand to poke out, and then cut open the skull, take out the sheep's brain. Then from the meat of the sheep head cut off the two ears (digging out the eye membrane do not) and the cartilage of the upper part of the mouth (long with a horizontal stripe, commonly known as the ladder), cut off the hair roots on the fork of the mouth, sliced along the meat is not neat. And then stick to the tongue (commonly known as the mouth strip), both sides of the smooth length of each knife, cut off the lower palate bone, complete removal of two pieces of sheep face with mutton and the whole tongue (each head of sheep about out of cooked meat 1 kg), soaked in cool boiled water for 1 hour in order to make the meat crispy and tender, white in color, cut well.
3. Coarse salt in a casserole, leaning against the side of the micro-fire, slowly roasted (fire should not be big, must keep the salt grains white without discoloration), poured on the slate into a powder, and then over the fine Luo. Peppercorns are also soaked. Then the salt powder, pepper powder and clove powder, sand powder mixed together into pepper salt.
4. will soak the cooked sheep's head drained, cut, first sheep face (skin side down) on the board, left hand hold down the sheep's face, the right hand holding a knife, knife blade outward, the back of the knife inward, tilted at an angle of 20 °, every 1.5 millimeters away from the slice into a knife, sliced into a thinner large sloping blade. The tongue of the sheep is also sliced into the same piece. Others such as sheep eyes, sheep ears, upper cartilage (sheep brain marrow is not cut), are standing knife cut into thin slices. After slicing, according to the different parts of the plate, sprinkle pepper salt (to now different to sprinkle, otherwise it will make the lamb soft collapse without strength) that is to become. Stewed lamb head of the production of materials: main ingredients: sheep head 1 only about 1500 grams. 50 grams of garlic, 8 grams of sugar color, 10 grams of dark soy sauce, 5 grams of sugar, 5 grams of monosodium glutamate, 30 grams of salad oil. Stewed sheep's head features: red color, flavor and aroma. Stewed sheep head practice: 1, the sheep head scalded to remove the hair, split in half, first into the boiling water for 2 minutes to bleach away the blood, and then into the net cool water
Cooked on a small fire (the year of the sheep to cook for about 1 hour, in previous years, it will take 1 ? to 2 hours, with a pressure cooker to 40 minutes). Fish out and remove the bones. 2, cooked sheep's head meat cut into 5 cm long, 3 cm wide, 0.1 cm thick slices. 3, first of all, garlic granules into the oil burned to 50 percent heat in a large fire sautéed incense, under the sheep's head into the slices, sugar, sugar and other seasonings simmering on a small fire for about 2 minutes to taste, simmer until the juice thick, taste thick when the flavor into the monosodium glutamate a little simmering out of the pot can be. Sheep's head meat mixed with flour production materials: main ingredients: sheep's head meat 500 grams, 1000 grams of vermicelli auxiliary: 250 grams of carrots, 250 grams of spinach, 250 grams of cucumber Seasoning: 50 grams of sesame oil, 4 grams of monosodium glutamate (MSG), 30 grams of soy sauce, 2 grams of peppercorns, salt 10 grams of vinegar 20 grams of sheep's head meat mixed with the characteristics of the vermicelli: red and green, light, refreshing, unique flavor, often eat without getting tired of it. Sheep's head meat mixing powder practice: 1. sheep's head meat cut into silk; 2. carrots washed and sliced; 3. cucumber washed and sliced; 4. spinach choose clean, cut section; 5. scallions to the roots and whiskers, washed, cut into threads; 6. frying pan on the fire, injected into the appropriate amount of water to boil, under the fresh yam vermicelli, up and down for about 5 minutes, immersed in the boiling water, fished into the dish; 7. will be cut spinach into the pot of boiling water, up and down, 3 minutes or so. Turn up and down, about 3 minutes to fish out, immersed in cold water; 8. frying pan on the fire, pour in sesame oil, hot pepper, made of pepper oil, add the appropriate amount of shredded scallions; 9. pepper oil, shredded scallions poured into the pot, the noodles, mutton, carrots, spinach, cucumber slices together, add the appropriate amount of monosodium glutamate, salt, soy sauce seasoning and mix well, when serving the pouring vinegar in the pot.