Sheep cake jelly ~ how to make sheep head

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  1. Wash the sheep head to Cut it half open and soak it in cold water for two hours to remove the blood.

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  2.Turn over during the period and change the water.

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  3.Put cold water into the pot, blanch the water, and cook for fifteen minutes.Skim off the foam in the meantime.The pot is relatively small, so you need to use a spoon to continuously pour the soup from the bottom to the top, turn it over and cook again.

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  4. Wash the blanched sheep head again and put it into the electric pressure cooker.Add enough water to cover the sheep's head.Add ginger, green onions and seasoning packets.You can make the material package yourself or buy it ready-made.It is mainly composed of the following spices: star anise, fennel, cinnamon, bay leaves, tangerine peel, galangal, angelica, licorice, and hawthorn.You can also just take the most important ones from the previous ones.Breaking the spices into small pieces makes it easier to release the flavor, and wrap them in gauze or the like.Add appropriate amount of cooking wine or white wine, salt and a little sugar.A stewing program for the electric pressure cooker.

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  5.Remove the bones and chop the meat with the skin.

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  6. Chop the skin into small pieces.The skin is extra from the last time I made pork skin jelly.Save part of the meat skin and freeze it in the refrigerator.The step of blanching and removing fat is omitted here.If you need to do this, you can check it out in the previous recipe for frozen meat skin.

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  7.Add minced meat skin, minced mutton and boiled sheep head into the pot For soup, add or subtract a little salt to taste depending on how salty the mutton soup is.

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  8.One cooking program for the electric pressure cooker is enough.After finishing the process, put it into a container, preferably a rectangular one for easy cutting.Place it in the refrigerator overnight.If the room temperature is low, you can place it directly outside.

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  9.You can slice and plate it the next day to enjoy.