Braised cow head

Traditional delicacies in Inner Mongolia. It is made of ox head as the main material. Burn the hide of the cow's head with fire, scrape and wash it. Add clear water to the pot, cook in the cow's head until the meat and bones can be separated and taken out. Take the meat, add onion, ginger and cooking wine, cook it twice, and cut it into small squares. In another pot, add chicken soup, clean pig's elbow and hot ham to boil, skim off the floating foam, add scallops, white pepper, aniseed, cinnamon and ginger slices wrapped in gauze, cook until the soup is thick, add the cow's head pieces, cook them with low fire, take them out when the cow's head pieces are soft and rotten, put them in a bowl with the skin facing down neatly, add onion pieces, ginger slices and refined salt, steam them thoroughly in a cage, and buckle them. Add clear water to the spoon, add sugar, salt and flavor to boil, thicken with water starch and pour the oil on the main ingredients. Add oil to another pot, soak the scent with chopped green onion, add chicken soup, salt and flavor to boil, add cabbage heart and cook until it tastes good, thicken it with water starch, light sesame oil, and put it around the cow's head. It is characterized by soft and rotten meat, mellow taste, rich nutrition and beautiful color. Known as the best food.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)