Five-spice sheep head meat

Main ingredients: one sheep head, 4 sheep hooves, a handful of dried chilies, a green onion, a piece of ginger, an appropriate amount of white wine, a handful of rock sugar, bay leaves Appropriate amount, appropriate amount of grass fruits, appropriate amount of cumin, appropriate amount of peppercorns, appropriate amount of salt.

Detailed method

1. First prepare a sheep head and 4 sheep hooves. Use a gun to burn the wool first, remove the horns, and place them under a flowing water pipe with a steel wire on one side. Rub it with a ball and rinse it with water. After wiping off the burnt skin, the sheepskin will leak out.

2. Cut the sheep head in half and separate the mandible to better clean the stolen goods inside. Cut the sheep's feet in the middle, remove the stolen goods inside, wash and control the moisture. .

3. Prepare a larger pot, add cold water to the pot, put all the washed sheep heads and hooves into the pot, cover the sheep heads with cold water, add green onions and ginger slices, and then pour in a Spoon the cooking wine, turn up the heat and bring the water to a boil, then skim out the floating powder with a spoon.

4. Boil for about 5 minutes, take out the sheep head and hooves, rinse the stolen goods in clean water, rub them with your hands while washing, and drain the water after washing.

5. Heat the pot, pour a little cooking oil into the pot, put a handful of rock sugar, turn on low heat to melt the rock sugar, stir while melting, until the rock sugar turns into caramel color.

6. Add a bowl of boiling water and cook for 2 minutes. The color of the rock sugar will be maroon red. The color of the sugar must be simmered slowly over low heat. After it is done, let it cool and set aside.

7. Put a little oil in the pot, stir-fry the peppercorns, fennel, grass fruits, bay leaves, and dried chili peppers until fragrant. Add half a bowl of light soy sauce, then add half a pot of water, and turn off the water over high heat. boil.

8. Pour the cooked soup into a larger pot, then put the sheep head and hooves in. At this time, add the boiled sugar juice, add salt, ginger slices, and green onions. , half a bottle of white wine, turn on the fire and cook.

9. After cooking for half an hour, use chopsticks to turn over the lamb head meat to better absorb the flavor.

10. Cook for about 2 hours. When the mutton bones are exposed, you can easily insert them with chopsticks. Turn off the heat and soak them overnight for more flavor.