Lamb rolls - made with lamb head

Method

1. 01

   Step 1

   Wash the sheep's head, cut it in half, and soak it in cold water for two hours to remove the blood.

   

2. 02

   Step 2

   Turn it over and change the water occasionally.

   

3. 03

   Step 3

   Place the blanching ingredients in cold water and simmer for 15 minutes. Skim off any foam that rises to the surface. Since the pot is small, you'll need to constantly ladle the broth from the bottom to the top, turning the blanching ingredients over and simmering again.

   

4. 04

   Step 4

   Rinse the blanched sheep's head thoroughly again and place it in an electric pressure cooker, adding enough water to cover it. Add ginger, scallions, and a spice packet. The spice packet can be homemade or store-bought. It mainly consists of the following spices: star anise, fennel seeds, cinnamon, bay leaves, dried tangerine peel, galangal, angelica root, licorice root, and hawthorn. You can also use only the most important spices listed above. Breaking the spices into smaller pieces will release their flavor more easily; wrap them in cheesecloth or similar material. Add a suitable amount of cooking wine or white wine, salt, and a little sugar. Set the electric pressure cooker to one stewing cycle.

   

5. 05

   Step 5

   Don't rush to remove it after the program finishes. The electric pressure cooker has a long keep-warm time, so you can leave it inside to keep it warm and allow the flavors to infuse. Remove it later, remove the bones, try to keep the sheepskin intact, roll it up with the skin facing out, and wrap it tightly with plastic wrap.

   

6. 06

   Step 6

   Refrigerate overnight to set. If the room temperature is low and you plan to eat it the next day, you can leave it at room temperature. I don't really like refrigerated food, so I just leave it out. The next day, remove the plastic wrap and slice it.

   

7. 07

   Step 7

   Plate it up! Delicious!