1. The seasonings for cooking sheep's head are: onion, ginger, garlic, star anise, fennel, cinnamon, fragrant leaves, cooking wine, soy sauce, rice vinegar, sugar and salt, and some small peppers can be added as appropriate.

2. Precautions for cooking sheep's head: In order to prevent water loss, it is best to use a casserole. You can't add ginger to the mutton soup, otherwise the soup won't boil white.

3, the method of cooking mutton soft and rotten: add beer. When cooking sheep's head, boil the water in the pot, and add a proper amount of beer to cook it together. This will not only make the sheep's head soft and rotten, but also make it more delicious. No beer can be replaced by red wine. Add tea. Appropriate amount of tea can be added in the process of boiling sheep's head, which can make the sheep's head mature quickly and remove the fishy smell of the sheep's head.