There is a delicacy called Tan Sheep in Yanchi. It is rare and indescribable. Its taste is rare and neither tangy nor greasy. Its climate, its alkaline water, its varieties, its cultivation, and its yield are all indispensable, so it is said that it is rare. The first six steps are the six secrets of making Yanchitan sheep neither tangy nor greasy. Such a "rare" delicacy stimulates the taste buds of diners. The gift of nature: The vicissitudes of life in this land of Yanchi have condensed the crystallization of nature - the "rare" alkaline water, which nourishes hundreds of "rare" forage grasses with medicinal value, extracting the mutton smell. Leave. In 2016, the much-anticipated G20 summit made Ningxia Yanchitan sheep a star on the tip of the tongue, becoming the only dish in Ningxia selected as a state banquet.

Ingredients?

1000 grams of mutton

15 peppercorns

4 slices of ginger

3 grams of salt

1 spoon of cooking wine

1 green onion

3 small peppers

How to make braised Tan mutton without the smell?

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Clean the mutton and cut it into pieces

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Put cold water into the pot until the water covers the mutton by one centimeter

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Bring the water to a boil and skim off the foam

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Add the onion, ginger, salt, cooking wine and remaining seasonings, then simmer over low heat Stew

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After about 1-1.5 hours, it will be out of the pot

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Small Tips

1. Just skim off the scum, there is no need to change the water (Yanchitan sheep have no odor)

2. The water can cover the mutton by one centimeter