The vat for the vat meat is an enamel vat, and the meat is mutton.

Pork in a vat is a Xinjiang specialty delicacy. In some places in Xinjiang, having mutton soup in an enamel vat and a piece of naan in the morning is a delicious breakfast. This kind of breakfast is delicious and filling. The vat of vat meat is both a pot and a bowl. Put mutton and water in each vat and stew it separately on the stove. Why not stew the mutton in a big pot and put it into a separate bowl?

The enamel jar used in jar meat was a daily utensil that was available in every household from the 1960s to the 1990s. Enamel is also called enamel. Enamel is an inorganic glass enamel applied on the surface of a metal base. Enamel jars are iron tea cups with a layer of glaze coated on them. The advantages of enamel jars are that they are easy to clean and resistant to high temperatures. The enamel jar is also relatively strong and easy to carry.

It is said that in the early 1960s, the commune mobilized its members to build water conservancy projects. Everyone ate very simply on the construction site, and the superiors sent people to buy a lot of sheep and carrots and went to the construction site to express condolences to everyone. But when we arrived at the construction site, we were dumbfounded. There were only a few big pots for cooking. How could we let so many people eat all these muttons and save time? A local in Xinjiang looked at the enamel jars that almost everyone had in hand, which were usually used to boil water or make porridge on the construction site, so he asked the cook to cut the mutton into equal parts according to the number of people. A piece of mutton and half a carrot, plus some salt, are shared with everyone. This method is simple and everyone can process it by themselves and enjoy it alone. This cooking method is very popular among everyone, so it has become popular and has become a local specialty food.

The preparation of pot meat is simple, just put the mutton, carrots and a few onions in an enamel pot, pour in water, add some salt and pepper, then cover the lid and stew on the fire. Fresh mutton does not require complicated processing methods, and the pot meat made without onion, ginger and cooking wine is very fragrant and has no fishy smell.