1. Burn the sheep's head with an oxygen lance to clean the wool, chop it into large pieces, wash it, and fly over the water.
2. Put the lamb in the electric high cooker, add a piece of ginger, 10 grams of pepper, 10 grams of fennel, appropriate amount of salt and water, cover the lid, and transfer to the rice porridge stall.
3. After the boiled nuns are cooked, adjust the flavor, disassemble the meat and put on a plate. Mix sugar, pepper, light soy sauce, aged vinegar, and sesame oil for a good taste and serve them together.