Sheep head is one of the traditional foods in northwest China. It has strong mutton flavor and rich nutrients, so it is favored by consumers. However, for diners who like sheep's head, which part of the sheep's head is the most fragrant?

First of all, the fattest part of a sheep's head is its meat. This part of the meat is tender and delicate, and is known as the "essence part" of the sheep head. When making, you should first soak the sheep's head in clear water to remove the fishy smell, then scald the dirt on the surface with boiling water, and then simmer it with seasoning to make delicious food with all colors and flavors.

Secondly, sheep's head and ears are also delicious for many people. It is rich in collagen and collagen fiber, and has the functions of nutrition and skin care. When making, you need to wash and cook the sheep's head and ears to remove hair and odor, then mix them with seasonings and marinate them, and finally fry or braise them in soy sauce, which is delicious.

Third, the brain marrow of sheep's head is also a rare delicacy. The brain of sheep's head is rich in fat, protein and various trace elements, which has extremely high nourishing value. When making, it is necessary to wash the brain of sheep head, cook it or make dishes with oil bubbles, which are delicious and deeply loved by diners.

Generally speaking, the meat, ears and brain of sheep's head are all popular parts, but diners can choose their own parts to cook and enjoy the delicacy of sheep's head according to their personal tastes and nutritional needs.