Roast whole sheep is the highest in Mongolian food.
"Kodaur Mongolia" contains: "Food is supreme, and there is no one who is too black (that is, roasting all over the place)." Roasting whole sheep is called "Zhaomu" in Mongolian. According to historical records, it is Genghis Khan's favorite court dish and an indispensable food in the royal banquet of the Yuan Dynasty.
This traditional and ancient custom of the Mongols still exists today. In the past, only Mongolian aristocrats could enjoy it, and ordinary herders could not eat whole sheep at all. Nowadays, roast whole sheep has become a bright pearl in Inner Mongolia grassland food culture. With the development of history and the improvement of living standards of Mongolian people, the method of roasting whole sheep has also evolved.
It turns out that roasting whole sheep means roasting whole sheep on fire. When barbecuing, you should use apricot pimples to burn vigorously, and it must be prosperous and smokeless. From time to time, the white-striped sheep will be turned left and right on the fire until the surface is golden and shiny, the fragrance erupts, and the outside is burnt and tender. After baking, remove it from the shelf and eat it with a knife. It has no added oil and salt or any seasoning, and has a simple and natural fragrance.
In order to make the meat quality of roasted whole sheep more delicious, some restaurants and tourist attractions in Inner Mongolia have incorporated their own secret recipes into the production process, so the production methods of roasted whole sheep are various, but basically the same: roast whole sheep should use four-toothed and three-year-old sheep as raw materials, scald the whole body with 80 degrees hot water after slaughter, and remove the hair while it is hot; Take out the internal organs, wash the chest and abdomen with clear water, and then wash the whole body sheepskin with alkaline water.
In the abdominal cavity, hind legs, five forks and other parts with thick meat layers, cut small mouths with a knife, then fill in various condiments to marinate and taste, and apply appropriate amount of sesame oil and wine on the skin.
Tie the sheep's tail inward to the abdomen with an iron skewer, tie it firmly, hook the sheep's limbs with chains, and put it in the oven with its back down. The brick stove looks like a dome. Before roasting the whole sheep into the furnace, use a firewood called Haloxylon ammodendron to burn the furnace red. After taking out the fuel, hang the whole sheep on the skylight of the oven and close the skylight and oven door.
Roast the mutton until it is half cooked, then open the oven door and scoop up the Haloxylon ammodendron fire block with a long-handled spoon to roast the mutton until it is brown. The whole sheep baked with this slow fire has crisp skin, golden red and luster, and the meat under the skin is tender and crisp, oily but not greasy.
After roasting the whole lamb, empty the abdominal cavity and add the meat seasoning. The whole sheep is placed in a kneeling position in a big plate with a diameter of about 1 m, and a red ribbon is tied around the neck of the sheep. It was first put on the table for guests to enjoy. After the guests read the praise, the roast whole sheep was cut into small pieces by a special person in front of the guests.
Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in outer meat, soft and tender in inner meat, and fragrant in mutton flavor, which is quite palatable and unique in flavor.