Ingredients for making Chuanxiong and Angelica angelica sheep head soup:

Main ingredient: 2000 grams of sheep head meat

Accessory ingredients: 40 grams of Chuanxiong and Angelica angelica

Seasoning: 80 grams of ginger, 5 grams of salt

How to make Chuanxiong and Angelica dahurica sheep head soup

1. Cut the sheep head open and take out the brain;

2. Wash the sheep head and cut into pieces;

3. Add appropriate amount of water, add ginger, and simmer over slow fire for 2 hours;

4. Remove the sheep skull and leave the soup;

p>

5. Wash Chuanxiong and Angelica dahurica;

6. Put the sheep brain into the soup made from the sheep bones;

7. Simmer for 1 hour and add salt Season to serve.