[Ingredients]

White Sheep's Head 1pc

Water Starch 20 grams

Salt 2.5 grams

Soy Sauce 36 grams

Pepper 0.5 grams

Onion 25 grams

Ginger 10 grams

Garlic Cloves 15 grams

Aromatic Oil 25 grams

Coriander 25 grams

[Cooking Method]

1. 25 grams

Coriander 25 grams

[Cooking method]

1. The sheep's head with hot water to remove the hair, scrape clean, with a knife to cut open the two cheeks, cut open the mouth, and then in the case of the

board the sheep's nose downward, scrape the nasal fluid, and then rinse mucus with water, the pot boiled rotten and fish out, remove the bones,

Take out the sheep's brain and sheep's eyes standby.

2. Sheep brain stripped of fascia, put into a bowl as a stamen, sheep eyes cut into slices, take out the pupil as

petals, plus sheep head meat cut into rectangular strips on the top, with a good sheep broth 100 grams

, salt 2.5 grams of soy sauce 36 grams of soup into, onion cut into segments, ginger pat loose, garlic slices, placed on the top,

on the cage steaming for about 1 hour to take out,

. Pick off the green onions, ginger, garlic, decant the original juice, turn buckle in the concave plate.

3. pot sitting on the fire, the decanting of the original soup poured into the pot, plus a good goat broth, a little pepper,

MSG, and then thickened with water starch, drizzled with sesame oil, poured on the goat's head of meat, the plate side of the spelling of parsley, divided into three

discs, the three discs of the triangular symmetry can be.

[The key to the process]

1. This is a colorful dish, to be carefully made, shaped like plum blossoms, vivid and realistic.

2. Soup into the pot, water starch hook "horse gravy", the requirements of the gravy blend, the right thickness,

and was flowing, eaten in the mouth.

Stewed sheep's head and hooves

[Ingredients]

Sheep's head 1. 2000 grams. .2000 grams

Yam . .15 g

4 sheep's feet . .2000 g

Wolfberries... .10 g

These are the most important ingredients in the Chinese medicine. .10 g

Guaiyuan meat.... .10 g

Salt . .6 g

Red dates .... .15 g

Monosodium glutamate .... .6 g

Peeled water chestnuts . .200 g

Pepper . .1 g

Ginger .... .25 g

Ginger wine.... .25 g

Chen Pi .... .10 g

Peanut oil.... .20 g

Scallion strips .... .15 g

[Cooking method]

1. Use the fire to prairie the sheep's head, sheep's hooves on the hair on the prairie, put into the clear water basin scraping, take out, knock off the hooves armor, sheep's horns, the sheep's head split in half, take out the brain, tongue, cut open the mouth corner skin. Into the pot of boiling water for about 1 minute, and then under the sheep's tongue, slightly rolled, and then fished up, put into a basin of clean water, with a sharp knife to scrape clean the ear cavity, peel off the tongue coat, wash and drain.

2. will goat brain blood tendon net, into the bowl, under the ginger wine 5 grams, into the steamer with medium heat steam about 5 minutes until cooked out. Cut the water chestnuts in half.

3. medium heat frying pan, under the peanut oil, put ginger, green onions, sheep head, hooves stir-fried, cooking ginger wine 20 grams, under 2500 grams of water, simmering for about 5 minutes, and then remove the ginger strip, transferred to the bottom of the casserole with a bamboo grates, add jujubes, pericarp, water chestnuts, the lid, put back on the stove, with medium heat Fort about 1 hour and 20 minutes, add Chinese yam, wolfberries, Gui Yuan meat and then Fort about 30 minutes to soft rotten, remove, remove the ginger, water chestnut with medium heat about 30 minutes to cook, then cut into half. soft rotten, take out, remove the ginger, Chen Pi, the sheep head, hoof, tongue out, remove the bone (hoof bone left, only remove the big bone) cut blocks, each piece weighs about 20 grams; and then take out the red dates, Chinese yam, wolfberry, Guiyuan meat, water chestnut into the stew pot, put the mutton blocks and sheep brain on top. Concentrate the original juice to 1500 grams, skimmed off the foam and poured into the stew pot, cover, into the steamer stew about 30 minutes to take out, add pepper that is to become.

Braised haggis

Braised haggis, also known as haggis, sheep under the water, is a common traditional flavor soup snacks in Northwest China. Since ancient times, in the agricultural and pastoral and northern grassland areas, cattle and sheep flocks, good quality, whenever people slaughtered sheep, the remaining "sheep water", such as sheep's blood, intestines, heart, liver, belly, head, lungs, tail, hooves, etc., are cleaned up, remove impurities, will be part of the viscera repeatedly cleaned. A set of intestines and stomach often wash on more than ten times, especially on the sheep's lungs dealt with particularly fine, and then soaked in water overnight, and finally put into a variety of seasonings in the pot, respectively, cooked. Haggis contains a variety of nutrients, favored by the masses around the world, haggis in line with the theory of Chinese medicine nutrition in the "dirty to make up for the dirty", the main components of protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, C, niacin, hepatic acid, and many other nutrients, beneficial to the essence of the strong yang, strengthen the spleen and stomach, nourish the liver and eyesight, replenishment of gas and blood! Efficacy, in the northern and western regions of the cold climate, haggis can be wrapped around the abdomen to fill the muscle, but also for the people by the cold cold, has always been a kind of affordable mass flavor snacks.

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Teppan Haggis

Teppan Haggis: Pickled Pepper Flavor, using non-polluting alpine haggis, with lettuce, celery, pickled peppers, etc., adding secret pickled peppers cooked in the iron plate, very local flavor characteristics.

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Haggis Cut

Soup is made from sheep bones, and minced haggis is cut into small slices and cooked in the soup, with condiments and eaten. The flavor is fresh, fragrant, high in calories and rich in nutrients, and it is a winter snack.

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Stewed haggis

Main ingredient: sheep belly, sheep intestines and other **** 2 pounds.

Applications: 1 catty of radish, bean paste, ginger in moderation.

Practice: sheep belly, sheep intestines cut into pieces, fried wine to remove the fishy flavor, add ingredients with the simmering fire.

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Roasted goat mash fleshed goat belly

Raw materials: 1 goat belly (about 1200 grams), 200 grams of goat lungs, 1000 grams of goat liver, scallions 500

g, 200 grams of rice, 250 grams of eggs, 500 grams of lettuce leaves, milk 750 grams.

Seasoning: 150 grams of lard, salt, pepper, red wine in moderation

Cooking method: the sheep belly washed bare for the inside; sheep lungs, sheep liver washed and cut into small dices; scallions washed and chopped, lettuce leaves

washed; standby.

The pan is hot, put the lard, to be melted into the end of the onion fried until slightly yellow, put the sheep lungs fried, cooking on the red wine,

added salt, pepper, rice mixing well seasoned into the stuffing, loaded into the sheep belly with a line to the mouth of the sewing firmly, into the roasting pan into the oven until

color, pouring the amount of broth to change to a medium fire roasted.

Salt, eggs, milk together into a custard sauce, pour 1 / 3 custard sauce in the roasted tripe on, and then put

into the oven to roast to the first color, and then pour 1 / 3 custard sauce, and constantly turn the tripe, and then bake for a few moments to pour 1 / 3 custard sauce

, burned to yellow, with lettuce leaves can be served when the dish.

Features: fragrant and fresh, unique flavor.

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Fiery Haggis

Haggis, green peppers, red sea peppers, shredded ginger, etc. Stir-frying together, after the preparation work is done, stir-frying in the pot takes only 1 minute before serving on the plate.

White water goat head

Production process

1. Selected 2 to 3 years old, also known as "four six mouth" of Inner Mongolia produced goat head (is castrated male number, commonly known as capricorn, this goat head, meat tender and not nasty, can be cut out of thin and large slices of meat), placed in cold water to soak for 2 hours, with the plate brush Repeatedly brush the scalp, brush the whiter cutoff good (but do not brush the skin broken). Then open the mouth of the sheep, use a small brush to probe into the mouth and scrub the mouth, and move the brush back and forth in the water to scrub the dirt out of the mouth, nose, and ears, and then replace the water with new water and wash it 2 times. Drain the water, and use a knife to make a long cut from the middle of the scalp to the nose bone, so that the bones can be removed after cooking.

2. Pour cool water into the pot (the amount of water to diffuse over the head of the sheep 9 cm), boiling on a high flame, the cleaned head of the sheep one by one into the pot, cooking for more than 1 hour, to reach the seven ripe (with a hand to press the meat on the face of the sheep, such as from the original stiffness has become slightly elastic, or press the root of the ear, has been softened by the hard to remove the cranial bone while hot, said. Demolition method is: from the scalp in the center of the scratch, the head meat to both sides (head meat must be connected to the face meat, do not tear), revealing the skull, and then one hand pinched the two ribs, one hand from the nose bone will be lifted to the skull that is removed, the skull on the sheep's eyes with the hand to poke out, and then cut open the skull, take out the sheep's brain. Then from the meat of the sheep head cut off the two ears (digging out the eye membrane do not) and the cartilage of the upper part of the mouth (long with a horizontal stripe, commonly known as the ladder), cut off the hair roots on the fork of the mouth, sliced along the meat is not neat. And then stick to the tongue (commonly known as the mouth strip), both sides of the smooth length of each knife, cut off the lower palate bone, complete removal of two pieces of sheep face with mutton and the whole tongue (each head of sheep about out of cooked meat 1 kg), soaked in cool boiled water for 1 hour in order to make the meat crispy and tender, white in color, cut well.

3. Coarse salt in a casserole, leaning against the side of the micro-fire, slowly roasted (fire should not be big, must keep the salt grains white without discoloration), poured on the slate into a powder, and then over the fine Luo. Peppercorns are also soaked. Then the salt powder, pepper powder and clove powder, sand powder mixed together into pepper salt.

4. will soak the cooked sheep's head drained, cut, first sheep face (skin side down) on the board, left hand hold down the sheep's face, the right hand holding a knife, knife blade outward, the back of the knife inward, tilted at an angle of 20 °, every 1.5 millimeters away from the slice into a knife, sliced into a thinner large sloping blade. The tongue of the sheep is also sliced into the same piece. Others such as sheep eyes, sheep ears, upper cartilage (sheep brain marrow is not cut), are standing knife cut into thin slices. After slicing, according to different parts of the plate, sprinkled with salt (to now different to sprinkle, otherwise it will make the lamb soft collapse without strength) that is.