How to make fresh sheep s head delicious, how to make sheep s head meat delicious

There's really nothing wrong with stir-frying sheep's head! Quack incense! Double-tap to go!

"When the child came home today, he prepared the ingredients for the child to eat. Yesterday, I bought a goat's head, which is the best to use to make soup, and it is also what children like to eat. Eating some mutton regularly in summer also has many benefits for the body, and children should eat it more often.

Speaking of sheep's head soup, when I used to talk to my friends, I saw that my friend's eyes didn't want to lift, and I knew that she looked down on this ingredient. Its practical sheep's head soup, which is much better than pure mutton soup, is thick and white, comparable to milk. The method is also very simple, but you have to remember not to put star anise and peppercorns when cooking mutton soup, which will affect the taste and taste.

Preparation of sheep's head soup.

First of all, rinse the sheep's head you bought. In a pot under cold water, remember to put a spoonful of cooking wine, and rinse it again after boiling for a minute.

Put the boiled sheep's head into a casserole, add large pieces of ginger and green onions, and add plenty of water. It is advisable not to add water in the middle of the boiling.

Bring the heat to low and continue to cook for an hour and a half, the sheep's head is cooked thoroughly, remove and cool.

This is the lamb's head meat that is culled, and a sheep's head still produces a lot of meat, and this kind of sheep's head meat is more delicious than lean mutton.

Salt, monosodium glutamate and pepper are added to the soup to taste.

Picture of the finished sheep's head soup.

<> cooking skills.

Ming'er summary: 1 Before boiling sheep's head soup, the sheep's head must be boiled in a pot under cold water, which can well remove the smell of sheep's body and sheep's fish.

2. If you have enough time, it is best to cook in a casserole, which is much better than cooking in an electric pressure cooker.

1. Chop slices and cook: After the sheep's scalp noodles are burned with fire to remove the fluff, put them in warm water to scrape off the impurities of the wool pile, cut two pieces, take out the sheep brain, wash the blood water, put it into the pot and add wheat grass, egg shells, wormwood, and water to the pot, take it out and wash it, and pour out the sewage.

2. Stew: Put the washed sheep's head into the pot again, add water, Huai yam, wolfberry, angelica, tangerine peel, ham, water chestnut, boil over high heat, skim off the foam and oil slick, that is, turn to a simmer, take out the sheep's head after cooking, remove the bones, cut the skin and meat into pieces and put it on the plate.

3. Steaming: Put the water chestnut meat and ham in the stew plate first, and then put the lamb's head cut into pieces on the water chestnut. After washing the yam and wolfberry, put it on the noodles, add the original soup and soup, cover and steam for about 1 hour, take it out, put in salt, monosodium glutamate, and the original cup.

There are many ways to make lamb's head meat, and the delicious ones include stir-fried cabbage with sheep's head, stir-fried sheep's head meat, and stewed sheep's head meat with bean paste. 1. Sheep's head fried cabbage Materials: 300 grams of Chinese cabbage, 250 grams of sheep's head meat, edible oil, salt, sugar, monosodium glutamate, cooking wine, dark soy sauce, shallots, ginger method:

1) Wash the Chinese cabbage and cut it into sections, mince the shallots and ginger; (2) Cook the lamb's head meat and cut it into pieces; (3) Heat oil in a pot, add ginger and shallots and stir-fry until fragrant; (4) Pour in the lamb's head meat, add salt and sugar, stir-fry evenly with cooking wine and dark soy sauce, add water and boil; (5) Put oil in the pot, pour in cabbage and salt and stir-fry, add the roasted lamb head meat and simmer for a while, add monosodium glutamate. 2. Stir-fried lamb head ingredients: 500 grams of lamb head meat, edible oil, salt, chicken essence, green pepper, cumin, chili powder, garlic appropriate amount

1) Stir-fry garlic in hot oil in a hot pan until fragrant, and stir-fry lamb head meat; (2) Pour in the green chili peppers and stir-fry; (3) Add chili powder and cumin and stir well; (4) Season with salt, chicken essence and dark soy sauce and stir-fry until flavorful.

3. Braised lamb's head with bean paste Materials: 500 grams of lamb's head meat, green onions, ginger, monosodium glutamate, salt, bean paste, cooking wine, broth, and edible oilMethod: (1) Wash and cut the lamb's head meat into pieces, blanch it with boiling water, and remove the water (2) Wash the green onions and ginger and cut them into segments and slices; (3) Heat oil in a pot, add the bean paste and fry it to make it fragrant, add the broth, boil it and cook it slightly, and remove the slag of the bean paste; (4) Put in the sheep's head meat, cooking wine, salt, monosodium glutamate, green onion, ginger to boil, turn to low heat and burn slowly, wait until the sheep's head meat is soft and rotten, and reduce the juice on high heat.