How to stew the whole sheep head?

Sheep head meat is a common meat in daily life. Mutton is a warm food. Regular consumption can nourish the body, supplement the protein and various minerals needed by the body, and achieve the effect of beautifying the skin. The method of stewing the whole sheep's head meat is also very simple. You need to prepare a large pot, put the sheep's head in and cover it with water.

How to stew the whole sheep head?

raw material:

Sheep head, water, salt, pepper powder, clove powder, and amomum powder.

practice:

1. Choose a 2 to 3 year old goat head produced in Inner Mongolia, also known as "46kou" goat (a castrated male head, commonly known as a weed. The meat of this kind of goat head is tender and not smelly, and can be cut into thin and large slices of meat). Soak it in cold water for 2 hours, and scrub the scalp repeatedly with a flat brush. The whiter the scalp, the better (but don't break the skin). Then pry open the sheep's mouth, use a small bristle brush to put it into the mouth and brush the oral cavity, moving the brush back and forth in the water to brush out the dirt in the mouth, nose, and ears, then change the water and wash it twice more. Drain the water and use a knife to make a long cut from the middle of the scalp to the nose bone to facilitate the removal of the bones after cooking;

2. Pour cold water into the pot (the water level should cover the sheep's head by 9 cm), bring it to a boil on high fire, put the washed sheep's heads into the pot one by one, and cook for more than 1 hour. When they are 70% cooked (press the meat on the sheep's face with your hand, if it has become slightly elastic from the original hardness, or press the base of the ear, if it has become soft from hard), take out and remove the skull while it is hot. The method of removal is: from the cut in the middle of the scalp, pull the head flesh to both sides (the head flesh must be connected to the facial flesh, do not tear it off) to expose the skull, then pinch the ribs with one hand, and use the other hand to lift the skull from the nose bone to remove it, poke out the sheep's eyes on the skull with your hands, then chop the skull open and take out the sheep's brain.

Then cut off the two ears (don't dig out the eye membrane) and the cartilage on the roof of the mouth (with horizontal lines, commonly known as the ladder to heaven) from the sheep's head, shave off the hair roots on the fork of the mouth, and slice off the uneven meat along the edges. Then, cut the lower jaw bone along the tongue (commonly known as the tongue strip) with a cut along the length of each side, completely remove the two sheep faces with mutton and the whole sheep tongue (about 1 kg of cooked meat from each sheep head), soak them in cold boiled water for 1 hour to make the meat crispy, tender, white, and cut;

3. Put the coarse salt in a casserole, place it next to a low fire, and slowly dry it (do not use too high a fire, the salt grains must remain white and do not change color), pour it onto a stone slab, grind it into powder, and then sieve it through a fine sieve. Sichuan peppercorns are pickled in the same way. Then mix salt powder, pepper powder, clove powder and amomum powder together to make pepper salt;

4. Drain the soaked cooked sheep's head. When cutting, first place the sheep's face (skin facing down) on the chopping board, hold the sheep's face with your left hand, hold the knife with your right hand, with the blade facing outward and the back of the knife facing inward, tilted at a 20° angle, and cut every 1.5 mm to make thinner slices with a large sloped blade. The lamb tongue is sliced ​​into the same way. Other ingredients such as sheep eyes, ears, and upper chest cartilage (the sheep brain marrow is not cut) are all cut into thin slices with a knife standing upright. After slicing, place the different parts into plates and sprinkle with pepper and salt (sprinkle them differently, otherwise the mutton will become soft and weak).