The authentic way to eat is to eat too much and get tired, and people are so cheap. I can't eat good food every day. Eat enough big fish, big meat and fresh vegetables, and strange eating methods will naturally come out.

Braised sheep tail

Some restaurants have this name, but the raw materials can never be real sheep tails, all of which are substitutes. Because the sheep's tail is fat, no one dares to eat it In fact, this is purely a technical problem. It's not greasy when it's done. A sheep tail can produce about seven or eight. It is covered with white flower fat. There is a coccyx in the middle. It usually takes two tails to cook a dish. Wash and blanch. Take out and cool. Put the brine into the pot, add the fish tail, and add water until the raw materials overflow. Continue to cook for half an hour after boiling. Take it out to cool. Cut it horizontally into one minute thick, put the base oil in the pot, add pepper, pepper and chopped green onion and stir-fry until fragrant. Pour in the cut tail, stir fry, add a little soy sauce and sugar, and take it out. Eat while it's hot. The staple food is northeast sticky bean bag. Dip the bean buns in the oil on the plate. The meat is tender but not greasy. It's delicious. I only ate it once. Because each sheep has only one tail. After eating, I thought, why can't this thing grow a few more?

Cattle and sheep horn meat

Boil the horns of cattle and sheep in water, pour them in cold water, and knock out the meat on the chopping block. The amount of meat is not necessarily, a cone-shaped meat, with powder (a friend of mine said it was a bit like JJ, haha, a little yellow). There are two common methods, one is braising and the other is frying with salt. Are all cut along. Generally, one dish can be served in four corners. Needless to say, braise in soy sauce, the technique of home cooking is completely ok, the taste is lighter, and the original flavor can be eaten. You don't need to fry the salt thoroughly, just medium-rare, and you can eat it with some salt. The taste is slightly sweet, smooth and delicious, and the tenderness of the meat is amazing. As if there were no teeth, it melted by itself. If possible, sprinkle a few drops of red wine when frying. Very western. Once I saw some croissants in the kitchen of a restaurant with my friends. My friend told the chef that he ordered this pig whip. The chef quickly explained, big brother, this is croissant, not whip. Besides, this is a Muslim restaurant, and it is impossible to sell big meat (pork). My friends and I were sweating at that time.

Mutton frying drawer (pancreas)

Because there is only a narrow variety of goods, it is impossible to cook a dish, so most of them are good things that chefs enjoy alone in the kitchen. Cut the drawer into several sections, throw it into the pan where the sheep oil is boiled, fry it, take it out and sprinkle some salt. A bite of "Kaka" is crisp, chewy and memorable. Unfortunately, there are too few. Just had some fun, and the food was gone. Alas, I only shared a few pieces with other cooks, and I have never been happy. Once, I threw a lamb kidney without a waist Sao into the pot and fried it thoroughly. It tastes almost the same. From then on, when others robbed those drawers, I fried the lamb kidneys to satisfy my hunger. Stir-fried with vegetarian dishes once, the taste is much worse. I don't know what the principle is. Who cares? There are many unreasonable places. Eat it. Ha ha.

Huoliao leg of lamb

This was invented temporarily when you were hungry. Once I helped others make hand-grabbed meat. Put the meat in the pot and I'll wait beside it. The more I waited, the hungrier I became, and I saw a raw leg of lamb beside me. Drag it, hold the leg bone and put it on the stove fire to burn it directly. When the first layer is cooked, dip a blade in a layer of salt and put it in your mouth to chew. Much more delicious than the barbecue outside. While eating, I continued to bake, and I ate half my leg unconsciously. While I was busy serving meat, I saw a brother repeating what I had just done with my remaining half leg of lamb. Damn it, I didn't even pay my tuition. Ha ha. However, this way of eating was later included in the fixed menu by several of our girlfriends. The disadvantage is to eat while baking. Happy mouth, comfortable stomach, uncomfortable face, and uncomfortable baking.

Raw lamb tenderloin

This seems unacceptable to many people. Eating raw meat seems to contradict our daily habits. But it's delicious. The "outer ridges" on both sides of the sheep's back are carefully selected. Only two. A medium-sized sheep, two waists can only be close to one catty. This kind of meat is pure and thin, without gluten and oil. Slice or shred. The ingredients are freshly fried Chili oil, shredded onion, salt, vinegar and a little soaked vermicelli. Mix well and serve directly on a plate. Pretty fierce. I don't know if I don't eat. I can't forget it. The taste is indescribable. Ha ha. To cook this dish, it must be a newly killed sheep within four or five hours. After a long time, the meat hardens and tastes neither tender nor fresh.

Mutton sausage

On a whim, I put some minced mutton in the water, mixed some pepper powder, cooking wine, water starch and some sheep oil, poured it into a section of sheep intestines, threw it in the pot with the meat, and fished out the intestines when the meat was cooked. Serve directly, cut a section with a knife and put a section in your mouth. It's delicious, better than the sausage you bought, but a little thinner. I ate about two feet that time. It has affected the progress of grabbing meat. Ha ha. When others want to taste it, the sausage gets cold and tastes bad.

The authentic way to eat is to eat too much and get tired, and people are so cheap. I can't eat good food every day. Eat enough big fish, big meat and fresh vegetables, and strange eating methods will naturally come out.

Braised sheep tail

Some restaurants have this name, but the raw materials can never be real sheep tails, all of which are substitutes. Because the sheep's tail is fat, no one dares to eat it In fact, this is purely a technical problem. It's not greasy when it's done. A sheep tail can produce about seven or eight. It is covered with white flower fat. There is a coccyx in the middle. It usually takes two tails to cook a dish. Wash and blanch. Take out and cool. Put the brine into the pot, add the fish tail, and add water until the raw materials overflow. Continue to cook for half an hour after boiling. Take it out to cool. Cut it horizontally into one minute thick, put the base oil in the pot, add pepper, pepper and chopped green onion and stir-fry until fragrant. Pour in the cut tail, stir fry, add a little soy sauce and sugar, and take it out. Eat while it's hot. The staple food is northeast sticky bean bag. Dip the bean buns in the oil on the plate. The meat is tender but not greasy. It's delicious. I only ate it once. Because each sheep has only one tail. After eating, I thought, why can't this thing grow a few more?

Cattle and sheep horn meat

Boil the horns of cattle and sheep in water, pour them in cold water, and knock out the meat on the chopping block. The amount of meat is not necessarily, a cone-shaped meat, with powder (a friend of mine said it was a bit like JJ, haha, a little yellow). There are two common methods, one is braising and the other is frying with salt. Are all cut along. Generally, one dish can be served in four corners. Needless to say, braise in soy sauce, the technique of home cooking is completely ok, the taste is lighter, and the original flavor can be eaten. You don't need to fry the salt thoroughly, just medium-rare, and you can eat it with some salt. The taste is slightly sweet, smooth and delicious, and the tenderness of the meat is amazing. As if there were no teeth, it melted by itself. If possible, sprinkle a few drops of red wine when frying. Very western. Once I saw some croissants in the kitchen of a restaurant with my friends. My friend told the chef that he ordered this pig whip. The chef quickly explained, big brother, this is croissant, not whip. Besides, this is a Muslim restaurant, and it is impossible to sell big meat (pork). My friends and I were sweating at that time.

Mutton frying drawer (pancreas)

Because there is only a narrow variety of goods, it is impossible to cook a dish, so most of them are good things that chefs enjoy alone in the kitchen. Cut the drawer into several sections, throw it into the pan where the sheep oil is boiled, fry it, take it out and sprinkle some salt. A bite of "Kaka" is crisp, chewy and memorable. Unfortunately, there are too few. Just had some fun, and the food was gone. Alas, I only shared a few pieces with other cooks, and I have never been happy. Once, I threw a lamb kidney without a waist Sao into the pot and fried it thoroughly. It tastes almost the same. From then on, when others robbed those drawers, I fried the lamb kidneys to satisfy my hunger. Stir-fried with vegetarian dishes once tastes much worse. I don't know what the principle is. Who cares? There are many unreasonable places. Eat it. Ha ha.

Huoliao leg of lamb

This was invented temporarily when you were hungry. Once I helped others make hand-grabbed meat. Put the meat in the pot and I'll wait beside it. The more I waited, the hungrier I became, and I saw a raw leg of lamb beside me. Drag it, hold the leg bone and put it on the stove fire to burn it directly. When the first layer is cooked, dip a blade in a layer of salt and put it in your mouth to chew. Much more delicious than the barbecue outside. While eating, I continued to bake, and I ate half my leg unconsciously. While I was busy serving meat, I saw a brother repeating what I had just done with my remaining half leg of lamb. Damn it, I didn't even pay my tuition. Ha ha. However, this way of eating was later included in the fixed menu by several of our girlfriends. The disadvantage is to eat while baking. Happy mouth, comfortable stomach, uncomfortable face, and uncomfortable baking.

Raw lamb tenderloin

This seems unacceptable to many people. Eating raw meat seems to contradict our daily habits. But it's delicious. The "outer ridges" on both sides of the sheep's back are carefully selected. Only two. A medium-sized sheep, two waists can only be close to one catty. This kind of meat is pure and thin, without gluten and oil. Slice or shred. The ingredients are freshly fried Chili oil, shredded onion, salt, vinegar and a little soaked vermicelli. Mix well and serve directly on a plate. Pretty fierce. I don't know if I don't eat. I can't forget it. The taste is indescribable. Ha ha. To cook this dish, it must be a newly killed sheep within four or five hours. After a long time, the meat hardens and tastes neither tender nor fresh.

Mutton sausage

On a whim, I put some minced mutton in the water, mixed some pepper powder, cooking wine, water starch and some sheep oil, poured it into a section of sheep intestines, threw it in the pot with the meat, and fished out the intestines when the meat was cooked. Serve directly, cut a section with a knife and put a section in your mouth. It's delicious, better than the sausage you bought, but a little thinner. I ate about two feet that time. It has affected the progress of grabbing meat. Ha ha. When others want to taste it, the sausage gets cold and tastes bad.

Eating is an art, sometimes a bit like cross talk. Pay attention to "hang up now" Eat whatever you have. According to the conditions, everything is optional. As long as it is delicious. You can't do it too much. Reading recipes and cooking is an elegant art, and "hanging" cooking is probably a folk art.