现将我们河南内黄东庄全羊菜中的几款特色菜介绍一下,供读者试做品尝 一、卤羊头 原料:新鲜羊头5个,花椒5g,八角5g,桂皮3g,草果3g,良姜4g,白芷4g,小茴香5g,丁香1粒,大葱10g,大姜12g,干红辣椒、盐、香菜各少许。 制作:1.将新鲜羊头去掉羊头皮,用砍刀一剁两半,放清水中把羊脑拿出,用刷子刷净牙,把舌头用刀刮一下,再用清水把鼻子冲净,泡净血即可。 Now we Henan Huang Dongzhuang whole lamb in several special dishes introduced for readers to try to taste a raw material, goat head: fresh head of sheep 5, pepper 5g, star anise 5g, cinnamon 3g, fruit 3g, good Ginger 4g, Angelica 4g, cumin 5g, clove 1, green onions 10g, ginger 12g, dried red peppers, salt, parsley each a little. Production: 1. The fresh sheep’s head to remove the sheep’s scalp, chop a chop with two halves, put the sheep in the clear water out of the brush, clean the teeth with a brush, the tongue scrape it, and then clean the nose with water, soak Net blood can be.