In China, food is the most important thing for people, and food is the most concerned topic. Chinese food has rushed out of the country and become a world-famous feature. Different cities in China have different food cultures. Today we bring mutton from Dongxiang nationality. Do you want to know more about Dongxiang nationality?

The quality of Dongxiang hand-grabbed sheep is the key, and the first process is "feeding in the house" and selecting sheep. The sheep in Dongxiang eat wild vegetables in the deep ditch in the mountains, drink the natural mineral water in the spring eye of Taizi Mountain and listen to the "flowers" in Dongxiang. Are they proud or charming?

Rams are selected from Dongxiang local sheep and put in a fixed place. This young ram is carefully cultivated with local native grasses, such as Herb of Stone, Artemisia selengensis, Thyme, Wild Onion, Wild Garlic, etc. And mixed concentrate feed such as hay, corn stalk and wheat bran. After feeding for three or four months, the lamb is castrated, put on the reins and forbidden to run around. In about three months, the little ram grows fat and strong, with a gross weight of about 20kg, and can withdraw from the market. Imam was asked to kill it. In recent years, with the increasing popularity of Dongxiang, the demand for sheep in Dongxiang is increasing, which is in short supply.

The second step is to cook the sheep. After peeling, eviscerating and washing the slaughtered sheep, put the whole lamb into a cold water pot and boil it with strong fire. When the water in the pot is not boiled, wipe off the impurities floating on the water surface with a small hole net cover, and then add spices such as pepper, onion, ginger, Amomum tsaoko and green salt. Boil slowly with warm fire. When leaving the pot, two people need to lift the whole sheep with clean wooden poles, carefully lift the whole sheep, put it on a wooden chopping board or steamer, control the water to cool slightly, and use a sharp knife or axe to press the neck, front legs, rear legs, ribs, back, front legs, tail and other parts of the sheep into seven big pieces, and then cut each big piece into several small pieces evenly.