500 grams of blue sheep hind leg meat, 5 grams of pepper powder, 10 grams of refined salt, 50 grams of wild garlic paste, and 10 grams of chili powder

[Recipe] 1 Wash the blue sheep hind legs Clean, cut into long strips 15 cm long, 5 cm wide and 1 cm thick, pound with a wooden hammer to loosen them, put them into a basin, add salty spicy noodles, pepper noodles, and wild garlic paste, rub them with your hands to add flavor, and marinate for 30 minutes. 2. Take out the meat strips, clamp them with bamboo slices, put them on the fire, and bake them slowly until the meat turns yellow and the fragrance overflows, then it is ready to eat.

[Notes] The "roasted rock sheep" of the Dulong people does not use the whole sheep, but only uses the hind legs. It is salty, spicy and has an authentic flavor.

[Flavour characteristics] 1 Blue sheep, the scientific name is goral. It looks like a domestic sheep, but is larger than a domestic sheep, weighing about 25 to 40 kilograms and .1.2 meters long. It is widely distributed in the forests, river banks and rocky areas of mountains in Yunnan. It is good at jumping on hanging rocks. Eat wild fruits, young leaves and grass. They live together in small groups and are mostly active in the morning and dusk. The meat of rock sheep is delicious and the fur is superior. Folks also use its heart, blood, tendons, horns and hooves to treat diseases. .2 Roasted rock sheep is a delicacy of the Dulong people.

Spicy and spicy, fresh and soft, chewy and long aftertaste