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How to cook sheep's head is easy to bone.

The better (but don't break the skin). Then break the sheep's beak open, brush the mouth inside the entrance with a small hair brush, and move back and forth in the water to brush out the dirt in the mouth, nose and ears, and then wash it twice with fresh water. Drain the water and make a long cut from the middle of the scalp to the nasal bone with a knife to remove the bone after cooking.

The method of cooking sheep's head: clean the wool with tweezers on the sheep's head, and then wash it with cold water. Remove the root, peel and rinse the spring onions. Wash the ginger. Cut the spring onions into sections and the ginger into slices. Split the washed sheep's head and put it into the pan. Add water to the pan and blanch it. Rinse the sheep's head film with cold water. Put the sheep's head slices into the pressure cooker.

Rinse the sheep's head repeatedly with clean water, cut it with a knife on the edge of the mouth, brush it clean with a toothbrush, scald it with boiling water, and remove the dead skin from the mouth and tongue. Add the right amount of water to the pot and cook for about two hours. If you have sheep oil, you can put it in and cook it together. Cook over high heat for an hour and over low heat for an hour to see if the soup is very thick.

Wash the sheep's head, chop it into small pieces, put it into a pot, add enough water, bring it to a boil and skim off the foam. (2) add chopped onions, sliced ginger and cooking wine and simmer over low heat for 2-3 hours until the lamb is cooked. (3) remove the lamb head, remove the bones, cut the meat into thin slices and put it back in the pot. (4) add appropriate amount of salt, sugar, light soy sauce, old soy sauce, star anise, cinnamon and other seasonings, and continue to simmer for 10-15 minutes.

Choose lamb head meat. I only go to Daoxiang Village every time. The stewed mutton from Daoxiang Village is clean, tasteless and tastes pure. Ingredients: 300g green and red pepper parsley, spring onions, ginger, garlic seasoning: salt, soy sauce, light soy sauce, cooking wine step / method cut lamb head meat into pieces, spring onions, ginger, garlic and sharp peppers.

How to decompose the whole sheep

1. How to divide a whole sheep to hang up the sheep first, and begin to pick up the sheep from top to bottom in the face of the stomach, and the bones can be easily separated by the joints. First, cut off the front legs and hind legs respectively, without hurting the knife, then the ribs and keels, and then remove the meat separately.

2. Get the lamb chops. If you fail to accurately split the spine. Take a bone chopper and tap it lightly and it will come down. The front leg, separate the front ribs and legs under the fan bone, and separate the calves. Also separate the bones according to the joints, do not use a bone chopper, separate the sheep neck in front of the ribs, and cut the sheep neck into pieces according to the lower spine knife. At this point, half of the sheep is perfectly divided, and then we can choose different parts for proper processing.

3. The next step is to decompose the whole sheep, first pull the fur from the legs, insert it between the skin and meat with your fist, and separate it. After separation, the whole sheepskin becomes a "mat" on the ground. The knife for killing sheep must be sharp. Open the chest of the sheep with the knife and take out all the internal organs. In an instant, the sheep was broken down to only a piece of sheepskin, and in the process, not a single drop of sheep's blood dripped to the ground, which is a quiet and gentle way to kill sheep.

Question 6: how to do the whole sheep (except head) white-cut mutton? do not put any material in the specific process, mutton decompose, blanch water to remove blood and oil, pot cold water without mutton, boil, change to low heat (soup keeps boiling) for 1 hour, mutton can be dipped in salt under slices, or garlic sauce, this is white-cut mutton.

How to separate the sheep's horn from the sheep's head

1. Saw from the root with a saw, or pry a piece of the skull from the root to find a place to slowly dry and separate the bone from the horn. To separate by boiling or boiling over high heat. Remove the meat, boil the raw sheep horn in boiling water for 15 minutes, cool and soak in 2% potassium hydroxide solution for 2 days. Remove the meat from the corner with scalpels, tweezers, brushes, etc. Skim bleach, soak the sheep's horn in gasoline for 3 days to remove fat from the bones.

2. The separation of the sheep's horn can be sawed off from the root of the sheep's head by a saw, or the root skull can be pried off together, and then dried in a ventilated and dry place, so that the bone and horn can be separated naturally. Another method is to boil the sheep's horns in boiling water in order to separate them at high temperature.

3. The horn on the sheep's head can be air-dried, put it in a dry place away from light and air, and then knock the horn off or use a cutter to cut the horn.

4. The horns on the sheep's head can be removed by air drying. First of all, put the sheep's horn in a dry, dark and ventilated place and let it dry naturally. Once the sheep's horns are dry, tap them gently and they will fall off. In addition, you can also use a cutting machine for cutting. After being used as medicine, sheep horn has a significant effect on the treatment of human typhoid fever. Sheep's horn can play a therapeutic role, especially when people have symptoms such as sweating, vomiting and persistent fever due to typhoid fever.

5. Use a saw to cut off the root of the sheep's horn to ensure safe operation and care. Another way is to pry off the skull at the base of the sheep's horn. Find a ventilated and dry place to dry the removed skull. After a period of time, the bone and the sheep's horn will separate naturally.

How can I get the mutton off?

1, mutton cut along the joint, and then cut along the thigh bone direction, separate the leg meat from the natural muscle seams to remove the thigh bone, do not want to cut the leg bone, will destroy the integrity of the leg meat. When separating the bones, you must first completely separate the muscles or something, otherwise the pulling force is very strong.

2, it is very simple, first cut off the front leg and hind leg respectively (cut from the joint, do not hurt the knife), then ribs, keel, and then cut off the meat respectively. Sheep is one of the familiar livestock, which has been raised in China for more than 5000 years. The whole body of sheep is a treasure, and its fur can be made into a variety of woolen and leather products. Sheep can play a more unique role in health care.

3. First, cut off the front leg and hind leg respectively (cut from the joint, do not hurt the knife), then cut the ribs and keels, and then cut off the meat respectively. I sell mutton. I don't have many mutton tendons, but there is a plate tendon on my back, a little hamstring in my front and rear legs, and no tendons in other places.

4. Cut one end of the adventitia with the tip of the knife, pull the end of the adventitia, and remove the outer and medial membranes with the knife. There is a piece of semilunar cartilage between the fat and the meat. Remove it with a knife. Cut the flesh between the ribs lengthwise and intermittently 3 cm along the leading edge of the ribs with the tip of the knife. Follow the ribs and remove the ribs and meat with the tip of the knife. Peel the meat off the front edge of the ribs, remove the spine, and remove the hard tendons.