1. Stewed sheep head meat, onions, ginger and garlic are essential. Seasonings include star anise, fennel, cinnamon, fragrant leaves, cooking wine, soy sauce, rice vinegar, sugar and salt, and some small peppers can be put as appropriate. Stew the sheep's head for 10 minute, then fry the onion, ginger and garlic with oil, add white sugar and soy sauce to fry the sheep's head for color, and finally add seasonings other than salt to stew for 90 minutes.

2. Ingredients: 1 sheep head. Accessories: cooking wine, salt, pepper, Chili sauce, ginger, onion, green garlic, fragrant leaves, angelica dahurica and cinnamon.

3. Take a large soup pot, put the washed sheep's head, add eight points of water, add some cooking wine and cook for 5 minutes.

4. Take it out, pull out the wool again and rinse it clean. Put the clear water in the big soup pot and the sheep's head.

5. Add ginger, onion, fragrant leaves, angelica dahurica and cinnamon, and add 2 spoonfuls of cooking wine. Bring the fire to a boil and skim off the floating powder.

6, simmer for 90 minutes, stew until the mutton is cooked, the mutton soup is white, (the sheep brain is finally cooked 10 minutes).

7. Remove the sheep's head, bone and cut into pieces. Add green garlic, salt and pepper to a large bowl. Add the boiled mutton soup, cut the head of the sheep, and add 1 teaspoon of Chili sauce to serve.