Baishui Sheep Head

Ingredients:

Sheep head, water, salt, pepper powder, clove powder, Amomum villosum powder.

Method:

1. Soak the sheep head in cold water for 2 hours, and brush the scalp repeatedly with a brush. The whiter the brush, the better (but do not break the skin). Then open the sheep's mouth, use a small brush to probe into the mouth to scrub the mouth, and move it back and forth in the water to brush out the dirt in the mouth, nose, and ears, and then replace it with new water and wash it two more times. Drain the water and use a knife to make a long slit from the middle of the scalp to the nose bone to facilitate the removal of the bones after cooking;

2. Pour cold water into the pot (the amount of water should cover the sheep head by 9 cm), and place it in Wangwang Bring to a boil over fire, put the washed sheep heads into the pot one by one, and cook for more than an hour until it reaches seven degrees of maturity (press the meat on the sheep's face with your hands, if it has become slightly elastic from the original stiffness, Or press the base of the ear until it has changed from hard to soft), take it out and weigh it while it is hot to remove the skull. The method of disassembly is: from the incision in the middle of the scalp, pull the head meat to both sides (the head meat must be connected to the face meat, do not tear it off) to expose the skull, then pinch the two ribs with one hand, and pull the skull from the nose bone to one side with the other hand. Remove it immediately, poke out the sheep's eyes on the skull with your hands, then cut the skull open and take out the sheep's brain. Then cut off the two ears from the sheep head meat (remove the eye membranes) and the cartilage on the roof of the mouth (with long horizontal lines, commonly known as the ladder of heaven), trim off the hair roots on the forks of the mouth, and slice off the uneven meat along the edges. Then stick to the tongue (commonly known as the mouth strip), cut the lower jaw bone with a knife on both sides, and completely remove the two pieces of mutton face and the entire mutton tongue (about 1 kilogram of cooked meat for each sheep head) ), soak it in cold boiling water for 1 hour to make the meat crispy, tender, white in color, and cut well;

3. Put coarse salt in a casserole, place it next to a low fire, and bake it slowly (fire power It should not be too big and the salt grains must be kept white and not discolored), pour it on the stone board and grind it into powder, and then finely grind it. Sichuan peppercorns are also brewed in this way. Then mix salt powder, pepper powder, clove powder, and Amomum villosum powder together to make salt and pepper;

4. Drain the soaked cooked sheep head. When cutting, first cut the sheep face (skin) face down) on the chopping board, hold the sheep's face with your left hand, hold the knife in your right hand, with the blade facing outward and the back of the knife facing in, tilting it at an angle of 20°, insert a knife every 1.5 mm into a thin, steep blade. The sheep's tongue is also sliced ??into the same pieces. Others, such as the sheep's eyes, ears, and cartilage of the upper chamber (the brains of the sheep are not cut), are cut into thin slices with the knife standing upright. After slicing, put into plates according to different parts, sprinkle with pepper and salt (sprinkle if necessary, otherwise the mutton will be soft and weak) and serve.

Recipe for ginseng and wolfberry sheep head:

Ingredients: One sheep head (about 400 grams), 18 grams of Codonopsis pilosula, 10 grams of wolfberry, 10 grams of tangerine peel, 24 grams of yam, water chestnuts 60g, 30g ham, 3 egg shells, 500g soup, 5g salt, 1g MSG.

Method:

Wash the Codonopsis pilosula and yam separately, simmer until soft and slice into slices. Remove impurities from wolfberry. Remove the lint from the sheep's head, put it into warm water, scrape and clean it, cut it in half, take out the sheep's brain, wash away the blood, put it in a pot, add water and egg shells, cook until the sheep's head is cooked, take it out and wash it. Then put the sheep head into the pot and add an appropriate amount of water. Add tangerine peel, ham and water chestnuts, bring to a boil over high fire, skim off the foam, simmer over stewing fire, take out the sheep head, remove the bones and cut into strips. Slice the water chestnuts and ham and put them in a basin. Put the mutton pieces on top of the water chestnuts. Wash the Codonopsis pilosula, wolfberry and yam, place them on top of the sheep head meat, add the original soup, cover and steam for about 1 hour, take it out, season with salt and MSG and serve.

Characteristics: The head meat is fat and rotten, the water chestnuts and ginseng are soft and glutinous, the soup is fresh and has the effect of nourishing the spleen and kidneys

Ingredients for making black bean stewed sheep head and hoof:< /p>

Ingredients: 300 grams of sheep head meat, 300 grams of sheep trotters, 200 grams of black beans

Accessories: 30 grams of longan, 5 grams of tangerine peel

Seasoning: Jiangmi wine 150 grams, 5 grams of ginger

How to stew sheep head and hooves with black beans:

1. Put the sheep head and hooves in a pot over high heat for a while, take them out and soak them in water. Scrape off the rest of the hair and dirt and remove the water;

2. Soak the large black beans in clean water;

3. Soak the tangerine peel until soft and wash;< /p>

4. Put the sheep head and other ingredients into a large stew pot, add wine and salt, pour cold boiled water until it is 80% full, cover it, seal the mouth of the pot with gauze paper, put it in the pot and simmer for about About four hours later, when the sheep's head and hooves are crispy, you can season them.

Plum Blossom Sheep Head

[Main Ingredients and Accessories]

1 white wool sheep head

20 grams of water starch

2.5g salt

36g soy sauce

0.5g pepper

25g green onion

10g ginger

15 grams of garlic cloves

25 grams of sesame oil

25 grams of coriander

[Cooking method]

1. Scald the head with hot water to remove hair, scrape and wash it clean, use a knife to cut open the cheeks, open the mouth, then place the sheep's nose down on the board, scrape off the nasal fluid, and then rinse the mucus with water , cook until tender, take out, remove the bones,

take out the sheep brains and eyes and set aside.

2. Peel off the fascia from the sheep brain and put it in a bowl as stamens. Cut the sheep eyes into slices and take out the pupils as petals.

Add the sheep head meat and cut it into pieces. Place the rectangular strips on top, add 100 grams of mutton soup

, 2.5 grams of salt, and 36 grams of soy sauce into the soup. Cut the green onion into sections, loosen the ginger, slice the garlic, and place it on top.

Steam it in a basket for about 1 hour, take it out, remove the onion, ginger and garlic, decant out the original juice, and place it in a concave plate.

3. Put the pot on the fire, pour the decanted original soup into the pot, add a little good mutton soup, add pepper,

MSG, and then thicken with water starch. Pour in sesame oil, pour it on the lamb head meat, add coriander on the side of the plate, divide it into three plates, and the three plates should be triangularly symmetrical.

[Key to craftsmanship]

1. This is a colorful dish that must be carefully made, shaped like plum blossoms, and vivid.

2. Put the soup into the pot, add water starch to "Horse Gorgon", it is required that the gravy juice is blended, the thickness is moderate,

it is liquid, and it is delicious.

How to make braised sheep head. Ingredients for making braised sheep head:

Main ingredients: 1 sheep head, about 1500 grams. 50 grams of garlic granules, 8 grams of sugar, 10 grams of dark soy sauce, 5 grams of white sugar, 5 grams of MSG, and 30 grams of salad oil. Features of braised sheep head: bright red color and rich taste.

How to braised sheep head: 1. Scald the sheep head to remove the hair, split it in half, put it in boiling water for 2 minutes to rinse off the blood, then put it in cold water and simmer it over low heat (the sheep of that year was It takes about 1 hour to cook (in previous years it took 1 and a half to 2 hours, and it took 40 minutes in a pressure cooker). Remove the bones after removing them. 2. Cut the cooked sheep head meat into thin slices 5 cm long, 3 cm wide and 0.1 cm thick. 3. First put the garlic granules into 50% hot oil and stir-fry over high heat. Add in the sheep head slices, sugar color, dark soy sauce, white sugar and other seasonings and simmer over low heat for about 2 minutes. Tips: Let the sheep head meat etc. cool down. Cut before cutting, because the viscosity is relatively high when hot. The weight of dark soy sauce should be heavier, and the color should be adjusted to bright red.

Ingredients for making sheep head mixed with millet and pepper:

Main ingredients: 1000 grams of sheep head meat Seasonings: 15 grams of salt, 2 grams of MSG, 20 grams of soy sauce, 10 grams of white sugar, 25 grams of chili oil, 20 grams of chili peppers (red, sharp, dry), millet and pepper mixed with sheep head

How to mix millet and pepper with sheep head: 1. Put the prepared sheep head into the boiling water pot. Remove the mutton smell; 2. Then put the sheep head into a hanging pot and hang it until soft, remove all the bones in the sheep head; 3. Cut the sheep scalp into slices; 4. Chop the millet pepper with a knife and add salt , MSG, soy sauce, white sugar, and red oil to make a sauce; 5. Then put the sheep scalp into the mixed sauce and mix well.