Belly wrapped meat can be cooked for two to three hours.

Sheep belly wrapped meat is a specialty food in Xinjiang. Sheep belly is a natural cooking vessel, under normal circumstances belly wrapped meat can be cooked for two to three hours. "Belly wrapped meat" tripe smooth teeth, chewy, tripe wrapped with onions, carrots, lamb liver, lamb heart, spices and other marinated lamb, in the cooking process because of the lamb full of absorbing the soup, very tender and delicious.

The production of lamb belly wrapped meat can be traced back to the Luobu cottage in Bazhou, Xinjiang. The Luobu people have long lived in the desert with harsh natural conditions, and most of their food is roasted by fire, so they can complete their cuisine without any stoves or cooking utensils, relying solely on the blessings of nature.

Belly wrapped in meat cooking notes

1, pork belly should be used fresh to taste, if it is frozen pork belly skin, it is recommended not to use.

2, before doing so can be soaked in water for a while, to remove the fishy odor, and then the next step.

3, the production must choose fresh and odorless small intestinal clothing, cleaned before use, otherwise it will affect the quality of the finished product and flavor.

4, when washing, be careful not to break the inner wall of the pork belly, otherwise it will be easy to leak, resulting in failure to seal.

5, because it is made of raw ingredients directly wrapped, so you need to master certain techniques to make the dishes made more delicious and flavorful.

Refer to Baidu Encyclopedia - Belly Wrapped Pork for the above content