Currently, the number of livestock in Mongolia has reached 70 million, of which sheep are more. Mutton is of high quality and tastes better than other livestock.
Mongolian getemono dishes are also made from livestock guts, and more delicious are sheep head dishes, a traditional dish made to avoid wasting precious sheep in the harsh climate of the grassland country. is.
It takes a lot of time to make it, so the number of people who eat it is decreasing nowadays.
First, bake the hair on the head, wash the inside and outside, and then boil it in salt water for about an hour, but if you boil it for a long time, it will become softer.
Depending on the person, adding pepper or green onions will make it even more delicious.
No matter how much the salmon roe dish is, you can eat it at home, at the table as a treat to entertain your best friends, relatives, and good customers, and at a Mongolian restaurant.
Once you eat it, you will find the deliciousness that makes you want to eat it again.
