Is it better to have a goat s head or a sheep s head

Their question is whether Sanya's head is delicious or the sheep's peach is delicious.

So I personally think that the problem should be that goats are better than sheep, their goat's meat is better than sheep's meat, and the head of the goat is also better than the head of Mianyang.

So in our case, if you generally eat mutton, you generally eat goat meat, and sheep meat is not eaten, sheep meat and goat meat are much worse, goat meat is much more expensive, sheep meat is cheaper!

So goats must be much better than Mianyang, this is for sure, her mother's goat's meat is firmer and more delicious, how to cultivate the meat milk sheep meat is not so firm? It's a little loose, it's a little loose, it's rough, the goat is very greasy, and the meat is very delicate and delicious.

Mutton can be braised or braised in white, people who really like to eat mutton like to eat braised mutton, the original taste is particularly delicious.

Braised lamb of course.

It also has its unique taste, and many people like teriyaki.

Mutton is generally better to eat in winter, because mutton is hot, and it is not afraid of cold when eaten in winter, and mutton has the effect of nourishing yang qi and aphrodisiac. Anyway, lamb is a good thing.

The above is a personal answer to your question, I hope it will help you, and I hope you can, and finally I wish you health, happiness and good luck!

Sheep's head. Sheep meat has a more delicate taste and less gas, which is in line with the taste of the public. The lamb we bought from the market for stir-fried lamb slices, fried lamb with green onions, mutton and radish soup, and mutton shabu – mostly sheep.

Everyone's tastes and eating habits are different, and I think sheep's head.

Friends who have eaten both kinds of mutton should feel this way, sheep meat is more delicious than goat meat. The two types of sheep are grown in different environments, so there will naturally be differences in taste.

Sheep meat has a higher fat content, so it tastes more fragrant and tastes better. Because goat meat contains a special fatty acid, the smell will be more obvious, and the taste will be hard.

Sheep meat feels more sticky, while goat meat is looser and not sticky at all. If its muscle fibers are thin and short, it means that it is sheep, and if its muscle fibers are thick and long, it means that it is goat meat.

Both kinds of mutton are very nutritious, because they have different living habits, so the fat content of sheep meat is generally higher, so the cholesterol content of goat meat is lower. Therefore, goat meat is more suitable for middle-aged and elderly people and people with three highs, as well as those who need to control their fat intake.

Normally, sheep meat is better than goat meat, but people like different flavors depending on the region.

The smell of Mianyang hernia is large, the meat is short, the goat meat is fibrous and the meat is mainly grass, and artificial feed is rarely eaten. Compared to the fat content, sheep meat has a higher content than goat meat, so it tastes more delicate than it tastes. Fresh and fragrant.

Cotton mutton is hot, so it has a more nourishing effect on the body, especially suitable for body cold. Maternal frailty. The use of three mutton is warm and cool, which is more suitable for obese people who are easy to get angry.

The three sheep are delicious, and the sheep milk is more delicious.

In my personal opinion, lamb head meat is the most delicious, followed by beef head meat, donkey head meat, as for why it is such a ranking, it is decided according to personal taste, as far as I am concerned, I prefer to eat sheep head meat, so I have to put the sheep head meat in the first place, not to mention that the sheep head meat has two characteristics that have to be said, one is that the head is relatively small and easy to taste, and the other is that it tastes very flavorful and chewy.

I think sheep's head is probably the best! I don't really like the rest.

Personally, I think the sheep's head is more delicious, it tastes very good, the taste is very good, and the taste is even better when you add some chili oil.

Summary. Sheep meat is more delicious than goat meat, sheep meat has a small smell and is suitable for hot pot, and goat meat has a large flavor and is suitable for kebabs.

The reason why sheep meat has a higher fat content than goat meat and is more delicate and delicious to eat. Goat meat has low cholesterol content and is suitable for patients with high blood lipids and the elderly with weak digestive system.

Sheep meat is more delicious than goat meat, sheep meat has a small smell and is suitable for hot pot, and goat meat has a large flavor and is suitable for kebabs. The reason why sheep meat has a higher fat content than goat meat and is more delicate and delicious to eat. Goat meat has low cholesterol content and is suitable for patients with high blood lipids and the elderly with weak digestive system.

Many people like to eat sheep's heads, but they don't know how to handle them, and going out to eat sheep's heads is not only expensive, but also worried about unhygiene. In fact, the treatment method of the sheep's head is not difficult, as long as you master some skills, it is easy to handle the sheep's head clean and delicious.

How to deal with the sheep's head is clean and delicious, and the methods and skills of the sheep's head.

The first step is to choose.

To make a delicious dish with a sheep's head, you must first learn to choose a sheep's head. It is best to choose the goat head from Inner Mongolia that is 2 to 3 years old, also known as "four or six mouths". This type of lamb head meat is tender but not fat, and can cut thin and large slices.

Step 2: Hair removal.

Burn the wool on the sheep's head with fire, put it in a basin of clean water and scrape it, and take it out. If the sheep's head you buy is skinless, this step can be omitted.

Step 3: Soak

Soak the sheep's head in cold water for 2 hours. If it is a sheep's head with skin, you should use a board brush to repeatedly brush the hair and wash the reedin skin, the whiter the brush, the better, but do not break the leather brush.

Step 4: Brushing.

Take out the soaked sheep's head and cut the skin of the horns. Then break the sheep's mouth, use a small brush to probe the mouth and scrub the mouth, and move back and forth in the water to scrub, brush out the dirt skin in the mouth, nose and ears, and then change the new water and wash it twice. Finally, drain the water and use a knife to make a long infusion from the middle of the scalp to the nasal bone, so that it is easy to remove the bones after cooking.

Step 5: Blanch.

Put the sheep's head into a pot of boiling water, boil for about 1 minute, take it out, let it cool, break the sheep's mouth with your hands, peel off the tongue and coat, wash and drain.

Step 6: Braise and boil.

Pour cold water into the pot, the amount of water should be over 9 cm of the sheep's head, boil on the fire, put the washed sheep's head into the pot, boil for more than 1 hour, and when it reaches seven maturity, take it out and remove the skull while it is hot.

You can use your hands to press the meat on the face of the lamb, if it has changed from the original stiffness to a slight elasticity, or press the root of the ear, it has changed from hard to soft.

How to dismantle the sheep's head:

From the incision in the middle of the scalp, pull the head meat to both sides (the head meat must be connected to the face meat, do not tear it), expose the skull, then pinch the ribs with one hand, lift the skull from the nose bone with the other hand, poke out the sheep's eyes on the skull with your hands, and then cut the skull to take out the sheep brain.

Then cut off the two ears (do not dig out the eye membrane) and the cartilage of the upper chamber of the mouth (with a series of horizontal stripes, commonly known as the ladder) from the sheep's head meat, cut off the hair roots on the forks of the mouth, and slice off the uneven meat.

Then stick to the sheep's tongue, one knife on each side of the length, cut off the lower palate bone, and completely remove the two pieces of sheep's face with mutton and the whole sheep's tongue.

After the above treatment, you can safely make a variety of delicious home-cooked dishes with lamb head meat.

After the sheep's head was cleaned up, of course, it was eaten by boiling. The sheep's head is simmered over a slow fire, but it still tastes good, especially as an accompaniment to the snack. Using other cooking methods will make the meat of the sheep's head hard and taste unpleasant.

Ingredients: lamb's head, seasoning: coarse salt, Sichuan pepper, cloves, sand kernels. Here's how:

1. Clean and process the lamb head meat.

2. Pour cold water into the pot, boil on a hot fire, put the washed sheep's head into the pot, boil for more than 1 hour, and take the bird out when it reaches seven maturity, and remove the skull while it is hot.

3. Cut off the cartilage of the ears and the upper chamber of the mouth from the lamb's head meat, cut off the hair roots on the forks of the mouth, and slice off the uneven meat.

4. Put the rough morning salt in a clay pot, lean against the slight fire, slowly dry, pour it on the slate and grind it into powder, and then mix the salt powder, Sichuan pepper powder, clove powder and sand kernel powder together to mix it into pepper and salt.

5. Drain the soaked cooked sheep's head into water, bend the ruler to put the sheep's face on the board, hold the sheep's face with the left hand, hold the knife in the right hand, the blade is outward, the back of the knife is inward, and the blade is thin. The tongue of the sheep is also slipped into the same slice. After slicing, put them on a plate according to different parts, sprinkle with salt and pepper.