Many people have eaten mutton, but not many people have eaten Duzi mutton, which is a famous dish of Royal Products. There are also those who have eaten the famous royal dish Duozi mutton, and those who have eaten the authentic Duozi mutton in Ningling. Except for Ningling people, it is estimated that there are even fewer. Mutton with many children Now, let me tell you the story of mutton with many children in Ningling. After reading the story, you will want to eat more! Colorful mutton in Ningling County, Henan Province is one of the four famous local foods, which originated in the Ming Dynasty and has a history of more than 600 years. It is said that it was once the favorite food of Zhu Yuanzhang, the founding emperor of the Ming Dynasty. Its method is to cook mutton and 10 seasonings, wrap them in cloth, and press boards and weights on them. It will take more than 10 hours to get the finished product. Duzi mutton is reddish in color, clean, solid in texture, transparent in thickness and delicious, and can be cut like paper with a knife. It's a delicious food for guests. On the basis of ancestral technology, Ningling Duozi mutton has been continuously improved and added valuable Chinese herbal medicines. It has the functions of strengthening body constitution, nourishing liver and kidney, strengthening bones and muscles, benefiting middle qi, nourishing yin and strengthening yang, and is excellent in color, fragrance, taste and shape, and has become one of the profound and long-standing essences of Chinese food culture. Ningling County, Henan Province is located in the east of Henan Province with a history of 5,000 years of civilization. In ancient times, the Ge Shi Tian tribe in Dongyi rested here and created the first song and dance in China-The Joy of Ge Shi Tian. In the Xia, Shang and Western Zhou Dynasties, it was called Ge, in the Spring and Autumn Period, it was Shasui, and in the Warring States Period, it was successively Xinlingjun and Ninglingjun. At the end of the Warring States Period, Ningling City was established after the Qin Dynasty destroyed Wei, and Ningling County was called the first year of the founding of the Western Han Dynasty. Mutton with many children is excellent in Ningling. A place is remembered by the public because of a famous food. All foreign guests who have been to Ningling always want to admire and taste the lamb chops in Ningling, because only Ningling in eastern Henan has such a unique flavor. After tasting it, I always admire with infinite emotion: mutton can be eaten like this! There are many ways to eat mutton: steaming, roasting, stewing and frying. However, there is one of the most mysterious ways to eat mutton, that is, with various seasonings, the whole sheep is cooked, boned, cooked, taken out and cooled, squeezed into a thick lump with a thick stick, piled up, sliced with a knife when eating, and sandwiched in sesame cakes, which tastes fragrant but not greasy. For hundreds of years, the production technology of Du Zi mutton in Ningling has been passed down from generation to generation, and its popularity is getting higher and higher. The traditional processing technology of colorful mutton in Ningling is unique, which depends on the local soil, water quality, climate, humanities and other factors, from the operating procedures and methods of goat slaughter, raw meat cutting, pickling and pot cooking to the use of salt and water and even solar terms and seasonal processing. When making, you must choose good mutton, and the processing technology is very particular. Slaughtering is the first process, and 1-2-year-old goats raised locally in the green food professional base are selected. After slaughtering and deboning, the whole mutton noodles don't need to be sliced. Step 2: Marinate the selected goat meat in a jar. For every 100 kg of mutton, mix and sprinkle 6 kg of salt and 250 g of seasoning powder on the meat, knead by hand to spread the salt and seasoning evenly, marinate for three days in summer and seven days in winter, and turn it every four hours. Step 3: Boil half of the cooked mutton, put it in an iron pot and cook it in cold water. The other is a "all-material bag", which contains a variety of spices such as pepper, star anise, clove and angelica dahurica. After entering the iron pot, cook with high fire, cook for half an hour, then simmer with low fire, so that the fragrance of the materials can fully penetrate into the meat, and then take out the pot after half an hour. The fourth step is to press the cooked mutton and remove the fat. Put the whole mutton noodles on the chopping board one by one in sequence, wrap them with fine white cotton cloth, compact them with barbell (now mechanical extrusion), squeeze out the water to form dough, put them in the cold storage for solidification, and store them for more than 12 hours before slicing and eating.