Method for making white water sheep head

Step 1: Select the sheep head produced in Inner Mongolia (castrated Gong No.1, commonly known as Jieyang, with tender meat, which can be cut into thin and large pieces), soak it in cold water for 2 hours, and brush the scalp repeatedly with a board brush, the whiter the better (but don't brush the skin). Then break the sheep's mouth, brush it with a small brush, brush it back and forth in the water, brush out the dirty things in the mouth, nose and ears, and then wash it with fresh water twice. Drain the water and cut a long hole from the center of the scalp to the nasal bone with a knife to remove the bone after cooking.

Step 2: Pour cold water into the pot (the amount of water is 9 cm above the head of the sheep), bring it to a boil with strong fire, put the washed head of the sheep into the pot one by one, and cook it for more than 1 hour until it is seven-ripe (if you press the meat on the face of the sheep with your hands, it will become slightly elastic, or if you press the ears, it will become soft from hard), take it out while it is hot, and remove the skull. Disassembly method is: chop the head meat to both sides from the incision in the middle of the scalp (the head meat must be attached to the face meat, not torn off) to expose the skull, then hold the ribs with one hand, lift the skull from the nasal bone with the other hand, poke out the sheep's eye on the skull with your hand, and then cut the skull to take out the sheep's brain. Then cut off two ears (don't dig out the eye mask) and the cartilage of the mouth (with a series of horizontal stripes, commonly known as ladders) from the sheep's head meat, cut off the hairy roots on the mouth fork, and cut off the irregular meat. Then stick the tongue (commonly known as mouth strips), cut off the jawbones on both sides, completely remove the two sheep faces with mutton and the whole tongue (each sheep head is about 1 kg of cooked meat), and soak in cold boiled water for 1 hour to make the meat crisp, tender, white and cut.

Step 3: Put the coarse salt in a casserole, lean on a small fire, bake it slowly (the firepower should not be large, and the salt particles should be kept white and not discolored), pour it on the slate and grind it into powder, and then fine it. Zanthoxylum bungeanum is brewed in this way. Then salt powder, pepper powder, clove powder and Amomum villosum powder are mixed together to make salt and pepper.

Step 4: Drain the soaked cooked sheep's head. When cutting, first put the sheepskin (skin down) on the chopping board, hold the sheepskin with your left hand, and hold the knife with your right hand, with the blade facing outwards and the back of the knife facing inward, inclined at an angle of 20, and insert a knife every 1.5 mm to form a thin and highly inclined blade. The sheep's tongue was also cut into the same pieces. Others, such as sheep's eyes, sheep's ears and cartilage (sheep's brain is not cut), are all cut into thin slices with a knife. After slicing, put it into a plate according to different parts, sprinkle with salt and pepper (if it is not the same, it will make the mutton soft and weak) and serve.