The braised mutton in Daimiao is fresh and tender, delicious, rich in broth and not greasy to eat.
Sheep is one of the earliest domesticated domestic animals and an important food for human beings. Yi Yin, a minister in the early Shang Dynasty, was good at cooking and was honored as "the saint of cooking" by later generations. He recorded eating sheep. In the murals of Han tombs unearthed in China, such as kitchen maps and banquet maps, there are banquets including roast sheep. In the Northern Wei Dynasty's "Luoyang Galand Ji", there is a saying that "sheep are the most prolific on land, and fish is the length of the aquarium". Kindness is different, and each is called Jane. This shows that mutton, as a favorite food, has a long history.
The basic method of braised mutton in Daimiao is:
The tender sheep that grew in that year were peeled and taken for meat, and mixed with seasonings such as onion, ginger, garlic, pepper, fennel, meat buckle, Amomum tsaoko, white buckle and Amomum villosum. Chop the goat meat. Put the pot on the fire, bring the water to a boil, first soak the mutton in the boiling water, skim off the floating foam and take out the mutton. Then, stir-fry the mutton with hot oil, and add seasonings such as onion, ginger, garlic and refined salt. Pour the lamb chop soup cooked in advance into the pot, pour it over the mutton, add the bean paste, simmer for about 40-50 minutes, and serve.
In addition, Huimin Hotel in Daimiao Township also processes sheep's head, sheep's ears, sheep's hoofs and other foods, and can make whole sheep summer sleeping mats.
There are no pictures yet, please provide them. )