Sheep skull soup, this dish is very suitable for winter time to do, because the sheep we are in the winter time to eat more, because every time you eat the lamb will be very warm body, sheep skull nutrition is more, first put aside the sheep not to mention, even if it is the usual bone broth is very nutritious, not to mention that this sheep skull, but does not recommend that the dry bottom of the crowd to drink more than ha.

Preparation time: 15 minutes Cooking time: 120 minutes

Main ingredient

Cordyceps flowers or mushrooms in the right amount

Sheep's head in the right amount

Daikon radish in the right amount

Vermicelli in the right amount in the right amount

Accessories

Dongquan, ginger, peppercorns, old wine in the right amount in the right amount

Steps

Steps I

1.1, sheep's head washed, first soaked in cold water for two or three hours, in the middle of the water for two or three times, which is the reason why the soup is not fishy. Put the sheep's head into the pot with cold water slowly heated blanch blood.

Step 2

2.2, add cold water, ginger, sheep's head in the pot, high heat to boil, simmer for about an hour.

Step 3

3.3, add wormwood flowers and radish, and simmer for about half an hour more.

Step four

4.4, the meat take out, in the soup under the vermicelli.

Step 5

5.5, cook again until the juice is reduced, add simple seasoning, out of the pot.

Cooking tips

First boil with high heat for a while then use medium heat