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Home-cooked stewed mutton head
The practice of stewing sheep's head at home is as follows:

Ingredients: cooked mutton 1 block, 2 pickled radishes, 2 celery, and onion 1 root.

Accessories: 8 pieces of ginger, 3 pieces of garlic, 8 pieces of dried pepper, 35 pieces of pepper and 3 pieces of fragrant leaves.

1, wash sheep's head meat, cut into pieces, not too thin, and put it on a plate for later use.

2. Cut the soaked radish, celery and onion and put them on the plate.

3. Prepare pepper, ginger, garlic, pepper and fragrant leaves for later use.

4. Boil the oil, add ginger slices and garlic, stir fry, add pepper, fragrant leaves and pepper, stir fry, and add chopped sheep head.

5. Stir-fry for 5-8 minutes, add cooking wine, salt and onion, add celery and radish, then stew 2 spoonfuls of cooking wine and appropriate amount of water, and finally add celery leaves.