Wrap the sheep liver with the oil net on the wall of the sheep intestine and bake it for about 20-30 minutes. With the oil net package, the sheep liver will not dry or turn black, and the oil net will melt when heated, which perfectly solves the problem that the sheep liver is too choking. Bite it down, and you will get a delicious oil and water first, which is super delicious. If you have a chance to go to a pastoral area, you must try this delicious food.
Slaughter a sheep, each person can only get a small part of sheep liver wrapped in oil. Herdsmen's homes don't need charcoal fire, and the taste is purer, often wanting more.
2. Mutton sausage
Sheep fat sausage is named sausage because it is filled with prepared meat.
Sheep fat intestines are thick and rich in fat. In order to taste better, the abdominal cavity of the sheep is close to both sides of the spine. Cut off two crispy tenderloin with a knife, then cut off the meat around the neck, mix with onion, garlic and salt, chop it into minced meat, chop it up, sprinkle some fried noodles and stuff it into the fat sausage. When filling, stick one end of the sausage, the fat side will turn in with the meat stuffing, and the original inside will turn out, then rinse it with clear water and cook it in the pot.
After cooking, take it out, cut it into pieces about three inches long, and serve it on a plate. Add vinegar to garlic paste and dip your hands in sausage. It is oily but not greasy, and it is very delicious. Sausages are more delicious than mutton.
3, blood intestinal perfusion
Sheep blood is generally not cooked separately. Put salt, Allium mongolicum Regel, a little water and buckwheat flour into sheep blood to make plasma, then pour it into the washed small intestine, and tie both ends of the small intestine tightly with thread. At this time, it looks like an ordinary sausage, and then it is cooked in a pot. If you cook the broth by hand, it will taste better.
4, air-dried meat
When the temperature is below zero at the end of each year, cut raw beef and goat meat into small strips and hang them in the shade to dry naturally for consumption in the coming year. After air drying, the meat is crisp and tastes much purer than cooked meat. Noodles, steamed buns and boiled milk tea made with air-dried meat are all delicious.
5, mutton soup+paper
Butter roll, thin and fragrant, with distinct layers. Mix the dough with warm water, roll it thin and make it big. After heating and melting, pour the butter on the rolled dough, sprinkle a little flour, spread the butter evenly, roll it into long strips with a width of about 10 cm, roll it flat and steam it in a steamer.
There are many kinds of mutton soup, such as mutton chopped green onion soup, dried pork chopped green onion soup, mutton mushroom soup and mutton radish soup. Cut the butter roll into thin strips and dip it in mutton soup.