Mutton rolls~How to make sheep head

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  1. Wash the sheep head, cut it in half, 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, put it into the electric pressure cooker, and 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. Do not rush to take it out after the procedure is over.The electric pressure cooker keeps heat for a long time and can be kept inside to keep it warm and delicious.Take it out later, remove the bones, try to keep the sheepskin intact, roll the skin outward, and wrap it tightly with plastic wrap.

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  6.Put it in the refrigerator overnight to set.When the room temperature is low, eat it the next day.If so, you can also just put it indoors.I don’t really like to eat refrigerated food, so I just put it outside.The next day, remove the plastic wrap and slice.

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  7.Install the disk! Delicious~