Lamb Face with Scallions

Name: Lamb Face with Scallions
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Sheep head; 2 stages Zhangqiu green onion white; 1 parsley; a little salt; a little Balsamic vinegar; a little Umami Soy Sauce; a little Mustard oil

by Dongying Xiaoyingzi

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The meat of the sheep's head is less fat and not greasy, especially the sheep's face. Sheep eat grass every day, so the flesh on the face is firm and tastes good. Lamb's head meat can be used to make soup, and lamb cheek meat is great for eating with it. In terms of health preservation, lamb can be the best meat to eat in winter. Sheep is full of treasures. Don’t underestimate lamb’s head. Lamb’s head meat is very delicious and it is not troublesome to operate. It will be delicious in a few simple steps. Good food. "

Ingredients

Lamb Face with Scallions

1. 1 Wash sheep's head soaked in blood

2. Into the cold water pot

3. Bring to a boil

4. Simmer on low heat for about 2 hours, turn off the heat

5. Remove the lamb's head to control the soup and let cool

6. Let the lamb's head meat cool down and peel it out with your hands

7. Take the meat from the sheep's face and tear it into strips

8. Shred the scallion, and cut the coriander into sections

9. Put the processed materials in the container

10. Add seasonings, mix and serve

11. Finished product loading

12. Finished product

Tips:
Xiaoyingzi's words:
1. The lamb's head meat has a lot of blood, so it needs to be bubbled well before making, so that the soup will be clearer.
2. The green onions used are best white and sweet green onions. Such green onions are not spicy and taste good. Zhangqiu's green onions are best.