White water sheep's head meat
The core technology of Beijing snacks of white water sheep's head meat, do not spend a penny, free to share, quickly take away! White water sheep's head meat has a long history in Beijing. First launched by Ma Yukun, the front porch room Erjo Ma Yukun, it was operated by the Ma family for six generations and became famous in Beijing. Later, Li Ji Baishui Sheep Head, operated by Li Qingzhi of Hufang Bridge, was the most famous. Pay attention to the heat, the finished meat is white and sharp, salty and fresh, and has a unique flavor. Like, follow, like, collect and forward to the people around you who need it, and he will thank you for a lifetime.
White water sheep's head meat recipe and production process
Ingredients: about 5000 grams of clean goat head, 75 grams of large salt, 100 grams of green onion, 50 grams of ginger, 2 grams of peppercorns, 1 gram of cloves, 1 gram of sand kernels.
Preparation method: (1) Soak the goat's head with water, use a plate brush to brush the epidermis, ears, mouth, nose and other places, and be sure to remove the dirt in the mouth, nose and ear. Use a knife to the upper lip from the front palate to cook thoroughly into the palate. (2) Put water in the pot, so that it can not pass the sheep's head for about 10 cm, open the pot and put down the sheep's head, and at the same time add the whole green onion and the ginger pieces that have been patted. When the sheep's head is cooked until it is eight ripe, remove the sheep's ear, sheep's face meat, sheep's tongue, sheep's eye, etc., and let it cool in the refrigerator. (3) Grind the cloves and sand kernels into a powder. Stir-fry the peppercorns on the fire, take out the ground into peppercorn powder, add salt, clove powder, sand kernel powder, and mix into pepper salt. When eating, take the lamb's head meat out of the refrigerator, use a quick knife to form large thin slices (the thinner the better), and add pepper salt.