Sheep's Head with Flowers

Name: Sheep's Head with Flowers
Cuisine: Chinese
Ingredients: 1 whole Sheep's head (remove hair stubble, wash, boil until cooked, then cut into small pieces); 5 pieces Lamb kidneys (wash, boil until cooked, then cut into small pieces); 1 whole Lamb tripe (wash, boil until cooked, then cut into small pieces); 1 whole Lamb lungs (wash, boil until cooked, then cut into small pieces); 5 pieces Eggs (crack into the pot and boil until cooked); 300g Radish; Scallions, to taste; Ginger (wash and crush), to taste; Salt, to taste; MSG, to taste; Vinegar, to taste

A nourishing dish simmered together with lamb's head, lamb offal, and eggs, valued in traditional Chinese cuisine for its warming and tonifying properties.

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Ingredients

Sheep's head (remove hair stubble, wash, boil until cooked, then cut into small pieces) 1 whole

Lamb kidneys (wash, boil until cooked, then cut into small pieces) 5 pieces

Lamb tripe (wash, boil until cooked, then cut into small pieces) 1 whole

Lamb lungs (wash, boil until cooked, then cut into small pieces) 1 whole

Eggs (crack into the pot and boil until cooked) 5 pieces

Radish 300g

Scallions to taste

Ginger (wash and crush) to taste

Salt to taste

MSG to taste

Vinegar to taste

Instructions

Initial Boiling and Cutting

Remove the hair stubble from the sheep's head and wash it; wash the lamb kidneys, lamb tripe, and lamb lungs; wash the ginger and crush it; then place them all together in an aluminum pot, add an appropriate amount of water, and boil over high heat until cooked. Remove the sheep's head, kidneys, tripe, and lungs, cut into 2 cm cubes, then return them to the pot.