Ingredients:
White Capricorn .........1 only Sliced scallions ............ ...250g Ginger ...............250g Fine salt ......... ......30g
Peppercorns ...............75g Soy sauce... ............150g Dashi ...............75g Sugar coloring ...............150g
Minced cumin .........75g Fragrant oil ...............150g
Production method:
1, the sheep slaughtered, with 80-90 ℃ boiling water scalding the whole body, depilate the hair while hot, take out the viscera, scraping clean, and then in the sheep's abdominal cavity and the hind legs. Then in the sheep's abdominal cavity and the inside of the hind leg meat thick place with a knife to cut a number of small openings.
2, sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with fine salt to taste, sheep legs on the inside of the knife, with seasoning and salt to taste.
3, the tail of the sheep with an iron stick don't belly, chest up, limbs with iron hooks to hang the skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.
4, the whole sheep belly up into the pre-burning oven, the mouth of the stove with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to put forth effort to load the baking out of the oil, about 3-4 hours, to be baked to the skin of the sheep to the yellow-red crispy, tender meat cooked when removed.
5. When eaten, the whole sheep is placed on a special wooden plate with the horns tied with a red silk cloth and carried to the outside of the dining room to be appreciated by the guests, then the chef peels off the skin and cuts it into strips to serve on the plate, and then cuts off the meat and cuts it into thick slices, and then chops the bones of the sheep into chunks to serve on the plate, complete with green onions, garlic, pasta sauce, and lotus leaf pancakes, and then serves the meal with the Mongolian knives.
Note:
Roasted whole sheep production requirements are strict, must be selected 1-2 years old Inner Mongolia white big head capricorn sheep, after slaughter, scalding, depilation, marinade, seasoning, and then hung into the oven, seal the mouth with a slow fire baked to maturity, the finished product is yellowish-red color, oily, crispy skin and tender meat, fat and not greasy, crispy and tasty, a distinctive flavor.
Flavor characteristics:
"Roasted whole sheep" is a traditional Mongolian dish used to entertain guests. This dish has a long history. According to legend, as early as a few thousand years ago, living in the Inner Mongolia river-loop area of the Ordos people have begun to use fire to burn food to hunt the whole beast, the prairie to people specific nomadic lifestyle, so that this method of consumption continues to this day.
Roasted whole sheep
Main: Altay Capricorn sheep
Method: roasted whole sheep more than the use of two years old or less Altay Capricorn lamb as raw materials, the sheep slaughtered skin, hooves and internal organs, with a head of a wooden stick nailed with a large nail, the sheep from head to tail through the sheep's neck should be stuck in the iron nail to prevent sliding. With egg yolk, brine, turmeric, cumin, pepper, flour, etc. into a paste-like juice coated in the sheep's whole body, and then put the sheep head down into the hot naan pit, cover the mouth of the pit tightly, and sealed with a wet cloth, the stewing process needs to be rotated from time to time to observe the wooden stick to prevent baking paste. It will take about 1 hour to cook.
Characteristics: After the whole sheep roasted, the color is yellow, burnt and tender, fresh aroma and grapefruit people, is the most famous Uighur traditional cuisine.
Strategy: Xinjiang's major hotels have roasted whole sheep, generally roasted whole sheep flat on a special dining car, in the head of the sheep tied with red silk, sheep mouth inserted parsley or celery, and then pushed to the restaurant, any guest cutting tasting. In addition, in the Bazaar has a roasted whole sheep stalls, specializing in chopping pieces of retail.