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How to cook the sheep's head delicious?

Slicing and cooking: after removing the fluff with fire, scrape off the pile impurities in warm water, cut two pieces, take out the sheep's brain, wash the blood, add wheat straw, eggshell, moxa grass and clear water in the pot, remove and wash, pour out the sewage.

Ingredients: sheep's head, scallions, ginger, salt, cooking wine, sugar, ingredients (star anise, fennel, cinnamon, incense leaves, good ginger, Angelica dahurica, licorice, Hawthorn, tangerine peel) (2) cut the sheep's head in half, soak in cold water for more than 2 hours, fully soak out the blood, when the water turns red, change the clean water in time, change several times, turn the sheep's head over during the period, avoid the place that cannot be soaked.

Clean the wool on the sheep's head with tweezers, then rinse with cold water. Remove the root, peel and rinse the spring onions. Wash the ginger. Cut the spring onions into sections and the ginger into slices. Split the washed sheep's head and put it into the pan. Add water to the pan and blanch it. Rinse the sheep's head film with cold water. Put the sheep's head slices into the pressure cooker. Put the spring onions and ginger slices into the pot, and then pour in the right amount of cooking wine.

Steps: wash the ingredients, rinse the sheep's head with warm water, soak in salt and cooking wine for 20 minutes, gently pat the ginger, tie the green onions and set aside. Add the right amount of water to the pot, put the lamb head in cold water and bring it to the boil, then use a spoon to remove the floating blood foam and cook for about 5 minutes.

Prepare the following materials: onion, ginger, garlic, sheep's head, cabbage, cooking wine and so on. First split the sheep's head from the middle, wash the dirty place with a brush, put the sheep's head into the pot with cold water, add spring onion and ginger cooking wine to boil to remove the fishy smell, re-boil the water until the sheep's head is cooked and remove the mutton. Then we will clean and cut the cabbage, chop up some ingredients: spring onions, ginger and garlic, and slice the dry red wine chili.

How to braise lamb head in brown sauce

James water: blanch the chopped lamb head in boiling water to remove the fishy smell and blood foam. Add some cooking wine, sliced ginger and green onions to increase the deodorization effect. Fried sugar color: the key to braised lamb head meat is to stir-fry a delicious sugar color. Put the right amount of sugar in the pan, heat slowly over low heat, when the sugar melts and gradually turns red, quickly add the lamb head meat after James water, stir well, so that the surface of the meat is evenly covered with sugar color.

Pour the lamb head into the oil pan and stir-fry, add the right amount of soy sauce, sugar, salt and monosodium glutamate in the stir-frying process, add the right amount of water to cover the pot and simmer for a short while. Add the right amount of minced garlic when you start the pot.

Cover the pot and cook on fire. When cooked, remove the bones from the sheep's head. Cut the mutton head into pieces. 1 preheat the pot with oil and fire. Pour the lamb head into the oil pan and stir-fry, add the right amount of soy sauce, sugar, salt and monosodium glutamate in the stir-frying process, add the right amount of water to cover the pot and simmer for a short while. Steaming hot braised lamb head served.

Pickled lamb head meat: put the chopped lamb head meat into a bowl and add sliced ginger, green onions and cooking wine for about 20 minutes to remove the fishy smell and increase the flavor. Stir-fry lamb head meat: cool oil in a hot pot, put in pickled mutton pieces, stir-fry slowly over medium heat, until the surface of lamb head meat is slightly scorched yellow and the meat quality is tightened.

Pre-cooking treatment is essential for the taste and taste of braised lamb head. First of all, the sheep's head needs to be thoroughly cleaned to remove hair and residue, which can be burned or scraped with a knife. Then, soak the sheep's head in cold water and add an appropriate amount of cooking wine and sliced ginger to help remove the fishy smell. This step ensures that the braised lamb head has a clean and odorless foundation before cooking. The selection and collocation of seasoning is also the key to the delicious braised lamb head.

Braised lamb head is a common cooking method in Chinese cuisine, which is suitable for cooking lamb head meat. After washing the mutton head, blanch it with boiling water to remove the fishy smell, then cut it into palatable pieces.

The practice of roasting lamb head meat

Wash the mutton head and cut it into pieces and blanch it in cold water to remove the fishy smell. Pour oil in a hot pot and saute until fragrant with minced ginger and garlic. Add dried pepper and pepper to saute and choke out the fragrance. Pour in the lamb head and stir-fry. Season with cooking wine, oyster sauce, light soy sauce, soy sauce, sugar and salt. Stir-fry until the mutton is evenly colored, add some water and bring to a boil. Simmer over low heat for 30 minutes until the soup thickens. Heat up the juice, put it out of the pan and put it on the plate.

Braised lamb head meat: first wash the lamb head meat and chop it into pieces. Blanch the blood and smell with boiling water, remove and set aside. Put oil in the pan, add spring onions, ginger and garlic to stir-fry, add lamb head and stir-fry until slightly charred. Add the right amount of soy sauce, light soy sauce, cooking wine, rock sugar, star anise, cinnamon and other seasonings, add water without mutton. Bring the heat to a boil and simmer until the mutton is cooked and rotten and the soup is thick.

Braised soy sauce is a common cooking technique in Chinese cuisine, which is suitable for cooking lamb head. After washing the mutton head, blanch it with boiling water to remove the fishy smell, then cut it into palatable pieces. Heat the hot pot and cool the oil, stir-fry the mutton head until slightly charred on the surface, add spring onions, ginger and garlic, stir-fry fragrance, and then add appropriate amount of soy sauce, light soy sauce, cooking wine, rock sugar, star anise, cinnamon and other seasonings, add water without passing the meat, turn to low heat and simmer until the meat is crisp and the soup is thick.

Step 5: add 2 tablespoons cooking wine, step 6: boil over high heat, skim off the foam, step 7: simmer over low heat for 90 minutes, stew until the mutton is cooked and the mutton soup turns white. (the sheep brain is finally put into the boil for 10 minutes) step 8: remove the sheep head, remove the bones, cut into pieces, step 9: put garlic, salt and pepper in a large bowl, step 10: put in boiling hot lamb soup, step 11: put in the chopped mutton head.

Treatment and cooking methods of sheep's head

The main results are as follows: 1. The treatment and cooking method of sheep's head is to burn and remove hair, clean the surface, remove foreign bodies, remove the flavor of pepper, and stir-fry into dishes. The hair of the sheep's head needs to be cleaned by fire, and the hair of the sheep's head is roasted on the fire, and the sheep's head is rotated constantly to avoid scorching the skin of the sheep's head. Rinse with clean water after the fur on the sheep's head is basically removed, and then remove the residual wool with tweezers.

2. First, rinse the fresh sheep's head thoroughly with clean water. This step is essential to ensure that every part of the sheep's head is free of impurities. Then, add enough water to the pot so that it is not over the sheep's head, and then bring to a boil. Put the washed sheep's head in boiling water and bring to a boil over high heat. The lamb head needs to be cooked for enough time. After about 60 minutes, stick the lamb head meat with chopsticks. If it can be easily put in, it means it has been thoroughly cooked.

3. James water treatment: boil the sheep's head in boiling water for about 1 minute, take it out and let it cool. Break the mutton's mouth with your hands, remove the tongue coat, rinse and drain.

4. When stewing the mutton head, first make sure that the selected mutton is fresh and remove the smell by proper treatment. The smell of mutton can be removed by adding cooking wine and spices for many times, so that the processed mutton will be more delicious and delicate.

5. First, rinse the sheep's head with clean water. Then, cut it from the sheep's mouth with a knife and break the sheep's head with your hand. Next, sprinkle the inside of the mouth of the sheep's head with hot water and tear off the scalded skin. Then, rinse the sheep's head with clean water again and blanch it in cold water. After that, rinse it out again. It is recommended to rinse with hot water in order to remove the floating foam on the sheep's head.

6. Put the sheep's head into the pot, add enough water, blanch the water and remove the blood and smell. After blanching, rinse the sheep's head with cold water to remove residual impurities. Put the processed sheep's head in a pressure cooker. Add chopped onions and ginger to the pressure cooker and pour in the right amount of cooking wine. Add the right amount of water, the amount of water should not exceed the sheep's head. Cover the pot, bring it to a boil, adjust the heat, and keep it at a constant temperature.

What kind of seasoning is used in stewed mutton head?

Materials: 1 unhaired sheep head (gross weight about 2000 grams, net weight about 1500 grams), pickled garlic 50 grams, garlic 150g. Seasoning: 30 grams each of spring onion and ginger, 50 grams of salt, 8 grams of monosodium glutamate, 10 grams of sugar, 200g of aged vinegar, 50g of light soy sauce, 8 grams of pepper, 5 grams of dried pepper, 2 grams of fragrant leaves, 5 grams of cumin, 10 grams of sesame oil, 30 grams of pepper red oil. Wash spring onions and cut into sections. Wash the ginger and pat it loose.

Cilantro: coriander is also a commonly used seasoning when cooking sheep's head. Its unique flavor can increase the taste of sheep's head and add a touch of freshness to it. Pepper: the spicy taste of pepper and the delicacy of lamb head meat can form a unique taste. But if you don't like the heavy taste of pepper, you can reduce it in the right amount.

Stewed lamb head to put onions, ginger, garlic is a must, condiments are star anise, fennel, cinnamon, incense leaves, cooking wine, soy sauce, rice vinegar, sugar and salt, appropriate can put some small chili peppers. The sheep's head needs to be cleaned before stewing. It is recommended to wash it with warm water. Stew lamb head first blanch water for 10 minutes, boil hot water in the pot, put in lamb head meat, heat James water for 10 minutes, skim off floating foam, remove and drain.

The seasonings for cooking sheep's head are ginger, green onions, garlic, pepper, star anise, cinnamon, fragrant leaves, cooking wine, light soy sauce, soy sauce, sugar and so on. Boiled lamb head is a delicacy, need to choose fresh sheep head, after treatment, add a variety of seasonings to stew. In the process of cooking sheep's head, seasonings such as ginger, green onions and garlic can remove the fishy smell of sheep's head and increase the freshness of the soup.

What is the practice of sheep's head?

1. The practice of sheep's head is as follows: choose 2 to 3-year-old goats produced in Inner Mongolia (castrated male number, commonly known as Capricorn, this kind of sheep head, meat is tender but not thick, can cut out thin and large pieces of meat), soak in cold water for 2 hours, wash the scalp repeatedly with a board brush, the whiter the brush is, the better it is (but don't break the skin).

2, braised lamb head meat: first, wash the lamb head meat and chop it into pieces. Blanch the blood and smell with boiling water, remove and set aside. Put oil in the pan, add spring onions, ginger and garlic to stir-fry, add lamb head and stir-fry until slightly charred. Add the right amount of soy sauce, light soy sauce, cooking wine, rock sugar, star anise, cinnamon and other seasonings, add water without mutton. Bring the heat to a boil and simmer until the mutton is cooked and rotten and the soup is thick.

3. Stewed mutton head materials: sheep's head, pepper, salt, soy sauce, cooking wine, sugar, minced pepper, light soy sauce, fragrant leaves, Erguotou, spring onions, garlic, vinegar, star anise, cumin, ginger. Practice: first of all, wash the sheep's head completely, put the washed sheep's head into cold water, and then add the right amount of Erguotou to the boil. Put the boiled lamb head into cold water to drain.

4. Yuanyuan Life knowledge 2023-12-04 more than 14 users have adopted TA's answer to pay attention to step 1, wash sheep's head, blanch water in cold water, rinse floating foam. Step 2, remove the albino on the tongue, the edge of the teeth and the mouth, and remove the lymph nodes. Step 3, put the pot in cold water. Step 4, boil for 20 minutes and turn down the heat for 1 hour.

5. Remove the bones and wash the sheep's head, then boil it in clean water for 20 minutes, remove it and drain. Add scallions, garlic, cold skin and stew, then add the right amount of water and bring to a boil. After the fire is boiled, turn to low heat and simmer for half an hour. Add one tablespoon of noodle sauce, one tablespoon of soy sauce, half tablespoon of light soy sauce, and simmer for 1 hour.

6. Main ingredients: 1 white sheep head, 20 grams of water starch, 2 grams of salt, 36 grams of soy sauce, 0.5 grams of pepper, 25 grams of scallion, 10 grams of ginger, 15 grams of garlic cloves, 25 grams of sesame oil, 25 grams of coriander.