condiments
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1 mutton
condiments
flour
Proper amount
Eggs (of hens)
Proper amount
condiment
salt
Proper amount
ginger
Proper amount
pepper
Proper amount
dill
Proper amount
The practice of roasting whole sheep
1. Select 1 fat and tender sheep, shave, pour laxatives, and remove internal organs and sundries.
2. Push it into a room with a hot fire. When it is thirsty, it is served with cold water mixed with various seasonings, and the sheep drinks it before rushing into the hot house. Repeated several times, the flavor of the sheep is getting stronger and stronger.
3. Slaughter the sheep, eviscerate it, remove its head and hoof, hang it in a homemade stove and roll it until it is oily and discolored.
Roast whole sheep is one of the most expensive dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig. In an advanced banquet, if there is a dining car for roasting whole sheep among the guests, the whole banquet will suddenly shine at the moment, which is particularly luxurious and rich, adding extremely rich colors to the banquet.
The reason why roast whole sheep is so famous is its unique production method, in addition to the exquisite selection of materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets.
Roasting the whole sheep is to choose the Jie sheep or fat lamb under one year old as the main raw material. After the sheep is slaughtered, the hooves and internal organs are removed, mixed with refined powder, salt water, eggs, turmeric, pepper and cumin powder to make a paste, and then evenly coated on the whole body of the sheep. Then put the wooden stick with nails into the special naan pit from beginning to end, cover the pit tightly, turn it constantly, and observe it for about 1 hour.
After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the service staff rotates the cart around the dining table. Guests are cordially invited to operate and eat meat. You're welcome diners, with knives, cut meat from roast sheep and eat it to their heart's content. Its warm, leisurely, simple and romantic scene is hard to imagine unless you are there.
Roast whole sheep has the color of Huang Liang, with crispy skin and tender meat, which is very delicious. It is a good product for Uighurs to entertain VIPs.