How should the whole sheep s head be divided?

Preamble: In our daily life, we often choose to eat beef, lamb and pork to supplement the protein and nutrients that our body needs. We all know that sheep is made into lamb skewers.

Delicious as well as grilled lamb chops.

It's delicious, but what should we do with the sheep's head other than the balcony? For the treatment of sheep's heads, I believe that the Inner Mongolia region as well as the northwest region.

of herders are very good at handling these sheep's heads. Sheep's head is also a very delicious existence for many people, and the horn has great appreciation value and nutritional value.

Make a specimenMany people choose to have the head of a sheep taken off as a taxidermy, or the horns hung in a room as a plaything for appreciation. So what do we do with raw sheep's heads? Sheep's head is a very troublesome thing to deal with.

First of all, our first step should be to use fire to burn the hair off the sheep's head. After the hairs are burned, the black substance from the roasted skin is scraped off with a spatula. The shaved sheep's head is then placed on the ice.

Soak in cold water for more than two hours.

If the sheep's head is skinned and not peeled, we should use a brush to brush this layer of skin repeatedly, and brush the whiter the sheep's head, the better. When the sheep's head has been soaked for two hours, take out the soaked sheep's head and break the sheep's mouth from his mouth. Remove the dirt from the mouth and inner walls of the sheep's head.

After we have cleaned the mouth, nose and ears of the sheep's head, we use an axe to cut an incision between the nose bone and the skull of the sheep's head to divide the sheep's head in two.

In the third step of cooking and deboning, we prepare a large cauldron, pour cold water into the cauldron, put the sheep's head into the cauldron, and put more water than the sheep's head. At this time, the fire in which the cauldron is boiled should use a strong fire to bring the cold water in the pot to a boil. After boiling the sheep's head in hot water for an hour, the bones are removed while it is hot, and we can find that the meat on the sheep's head is very elastic at this time.

When we find that the skin and meat on the sheep's head are very elastic, it means that the sheep's head has been processed well.

It can be divided directly from the middle, or the sheep's head can be cut in half, or the sheep's head can be chopped directly into small pieces, so that there will be no uneven distribution.

There should be a bone gap in the middle of the sheep's head, and at this time a knife should be used to split through this gap, so as to ensure that the sheep's head is divided into two halves, so pay attention to the structure of these bones.

First of all, you need to prepare the appropriate tools, then cut the meat to both sides from the middle of the scalp, and then cut off the entire mandible, and the two fleshy faces can be completely cut.

It can be chopped with an axe, because its bones are still relatively hard, and it may be better to cut with an axe.

Boiled and cut, stained with rouge, 4 taels of ginger, 2 taels of bad ginger, 5 chickens for patterns, 3 radishes for patterns, condiments with good broth and stir-fried, green onions, salt, vinegar and mixture. The famous dish of the Yuan Dynasty recorded by Hu Sihui was dyed with rouge, and chickens and radishes were used as patterns. Most of them are peeled and headed, and there is a big reason for this because there is too much fluff on the surface of the sheep's head, which is very troublesome to clean, so the average family will not buy a sheep's head.

At the same time, in order to facilitate storage and transportation, food companies usually remove sheep's heads.

After the processed sheep's head, soak it in an appropriate amount of warm water, then put in a small amount of baking soda [water should be over the sheep's head], and then soak it for a period of time, so that the soaked sheep's head is relatively easy to clean, and baking soda can remove some odors on the sheep's head. Grab a handful of coriander, chives, and a spoonful of mutton fat chili, scoop a large spoon out of the pot, pour it into the bowl, then pour the soup in the bowl into the pot, and then multiply the soup, and repeat this several times in order to fully heat the lamb head meat. Although there are snowflakes in the sky, this bowl of sheep's head soup is spring.

Sheep's eyes, sheep's brains, and sheep's horns are good products suitable for winter tonic and yang. How to make a sheep's head delicious? First of all, clean the hair on the sheep's head with tweezers, wash it with cold water, remove the roots and peel the appropriate amount of ginger and shallots, cut the shallots into segments, and cut the ginger into slices for later use.

The lamb head meat he sells is genuine, Tongsu is not deceived and the production is fine and the taste is unique, and it is said that the sheep's head he uses is two or three years old. So business was booming at that time, and customers often lined up to buy. At that time, celebrities such as Liang Shiqiu, Ma Lianliang, Zhang Junqiu, Shang Xiaoyun, and Tan Fuying were all frequent visitors.

Add chopped seasonal vegetables (celery, onion, coriander, carrots, etc.), star anise, grass fruit, cloves, bay leaves 2 grams each, add oyster sauce, hoisin sauce, 20 grams of Zhuhou sauce, 3 grams of salt, 6 grams of monosodium glutamate, 4 grams of sugar, press in water for 15 minutes, and leave the fire, the lamb head meat is soaked in the original soup, and a sheep must be bought to eat, and there are many ways to make the sheep's headSpicy sheep's head, spiced sheep's head, dry pot sheep's head, etcAll very tasty.

You can put the sheep's head whole into the pot and boil, add some seasonings than also bay leaf pepper, etc., cook for two hours, and cut it with a knife after it is cold, so that it is delicious and has no fishy smell, and you can also separate the sheep's head.

You can put the whole sheep's head directly into the pot to cook after the hair is cleaned, and then put in some boiled meat seasoning to cook, and after it comes out, you can directly put it on the plate, and then cut off some of the meat on the sheep's head and mix it cold.

Braised sheep's head. If you don't separate them, the best way to do it is to marinate, which is not only simple, but also very tasty.

If the sheep's head is not separated, the best thing to do is to find an open place to get a barbecue, and then put the sheep's head on top to roast, so that the roast taste is particularly delicious.

1. Use a saw to see from the root, or pry the skull of the root down to find a place to slowly dry the bone and the horn.

2. Separate it by boiling and boiling over high heat.

3. Remove the meat, boil the raw sheep horn in boiling water for 15 minutes, cool it and soak it in 2% potassium hydroxide solution for 2 days. After removal, use a scalpel, tweezers, brush, etc. to remove the flesh in the horns. Degreasing and bleaching, put the cleaned horns into gasoline and soak them for 3 days to remove the fat in the bones.

Remove and immerse in 4% bleach powder solution for 5 days for bleaching. Remove, wash with water and let dry. Antiseptic treatment, soak the bleached horn with antiseptic liquid, such as alcohol for 1 day, take it out and dry it naturally, and polish it with a fine abrasive cloth if necessary.

The third method is relatively professional and can be selected according to the requirements of the quality of the horn.