Sheep's head is delicate and easy to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat content and less cholesterol content than pork and beef. For blood deficiency caused by cold, dizziness, and headache, it should be treated by nourishing blood, expelling wind, dispelling cold and relieving pain.
The brain in sheep's head is rich in nutrients and contains protein, fat, calcium, iron, phosphorus and vitamins, which can nourish deficiency and nourish the liver; sheep's brain is sweet and warm in nature, making it good for treating headaches.
The sheep's head soup is delicious and has the original fragrance of mutton, so there is no need to add too much seasoning when eating it. Salt and coriander are enough.
Sheep head soup
Recipe Recommendations
- Sheepshead one
- coriander 1 tree
- salt appropriate amount
Steps for Sheep head soup
1
Soak the sheep's head in clear water for an hour.
2
Add clear water to the electric discharge saucepan to cover the sheep's head.
3
Cook for about 1 hour until the soup turns white.
4
The sheep's head is crispy and rotten, use chopsticks to remove the mutton.
5
Chop the cilantro.
6
Pour the soup into a bowl, add the chopped mutton, sprinkle with coriander and refined salt.