White waterSheep head

Ingredients:

Sheep head, water, salt,Chinese pepperpowder, cloves powder, sand powder.

Steps:

1 Choose 2-3-year-old Inner Mongolia mountain sheep heads (also known as "four-six mouths", which are castrated male heads, commonly called ke sheep. This type of sheep head has tender meat without a strong gamey taste and can be sliced into very thin large pieces), soak them in cold water for 2 hours, and use a brush to thoroughly clean the scalp.Then open the mouth and use a small brush to clean inside the mouth, moving it back and forth in the water to remove dirt from the mouth, nose, and ears. Rinse twice with fresh water.Drain the water and make a long cut down the middle of the scalp to the nasal bone for easy cooking and deboning.

2 In a pot, pour cold water (the water level should be 9 cm above the sheep head), bring it to a boil over high heat, and add the cleaned sheep heads one by one. Cook for about an hour until they are mostly cooked (gently press on the meat on the face; if it has become slightly elastic or the ear feels softer when pressed, it is ready). Remove them while hot and debone.Debone method: Starting from the cut in the middle of the scalp, separate the head meat to both sides (the head meat should be connected to the facial meat, do not tear), expose the skull, then grasp the ribs with one hand and lift it up from the nasal bone with the other to remove the skull. Use your hands to push out the eyes and chop the skull open to extract.Extract thesheep brain.Then cut off both ears (remove the eyeballs) and the upper palate cartilage (which has a series of horizontal grooves, known as 'heavenly ladder'), shave the hair roots on the lips, and slice away any uneven meat.Next, slice along the tongue (known as 'mouth strip') on both sides to cut through the lower jawbone, and completely remove two pieces of face withsheep meatand an entire tongue from each sheep head (each head yields about 1 kg of cooked meat), soak in cold water for one hour to make the meat crisp and white.4 After soaking, drain the water. When slicing, place the face with skin down on the cutting board, hold it with your left hand, and slice with a knife at an angle of 20°, making thin slices every 1.5 millimeters. Slice the tongue in the same manner.

Other parts such as eyes, ears, and upper palate cartilage (do not cut sheep brain), are sliced vertically to make thin pieces.4 After soaking, drain the water. When slicing, place the face with skin down on the cutting board, hold it with your left hand, and slice with a knife at an angle of 20°, making thin slices every 1.5 millimeters. Slice the tongue in the same manner.Other parts such as eyes, ears, and upper palate cartilage (do not cut sheep brain), are sliced vertically to make thin pieces.Season with salt powder, Sichuan pepper powder, cloves powder, and sand powder mixed together to form pepper salt seasoning.5 Slice the well-soaked cooked sheep head while draining water. Place the face skin down on the cutting board, hold it with your left hand, slice with a knife at an angle of 20°, making thin slices every 1.5 millimeters. Slice the tongue in the same manner.

Other parts such as eyes, ears, and upper palate cartilage (do not cut sheep brain), are sliced vertically to make thin pieces.After slicing, arrange different parts in separate dishes, sprinkle with pepper salt (sprinkle separately; otherwise, it will make the meat soft and lose its texture) and serve.Others include sheep eyes, sheep ears, cartilage from the throat (without cutting the sheep brain), all of which are sliced thinly with a vertical cut.After slicing, place them in separate dishes according to their different parts and sprinkle with pepper salt (it should be sprinkled separately for each part; otherwise, it will make the lamb soft and lacking in firmness).

Ask further:

How do you remove the hair? Answer: By roasting with fire.