Eight delicious ways of Xinjiang mutton:

1. Roasted mutton kebabs: Sprinkle with Chili noodles and cumin powder, and the roasted kebabs are bright in color and butter, tender and tender in meat, and spicy and mellow in taste. The most extreme way to eat them is to roast mutton with red willow branches, skewer mutton with red willow branches and roast it on charcoal fire, which has a special flavor.

2.

Roast whole sheep:

Mianjie sheep or sheep wazi meat within one year old is mainly selected, which is tender and has high nutritional value. Use egg yolk, salt water, turmeric, cumin powder, pepper, etc. to make a paste-like juice and rub it all over the sheep. Roasted mutton is Huang Liang in color, crispy in skin and tender in meat, and every part is very tasty. Tear off a rib or leg of lamb at will, and chew it big and big. The meat is tender and delicious, which is simply great. Even the skin of roasted whole sheep is super crispy and tastes fragrant but not greasy.

3

Roasted lamb chops

: The meat of lamb chops is closest to the bones, with a little fat, and it tastes particularly delicious. Roasted lamb chops, the mutton surface is golden, but the gravy will not be reduced. When eating, the flesh and blood can be easily separated with a slight touch, and the hot air wafts away with the aroma. When bitten, it is crisp and fragrant.

4. Pork meat

: Pork meat is a kind of broth in southern Xinjiang. Simply put, it is a pocket version of stewed mutton in a large pot, which is cooked in an enamel jar.

cut the mutton into small pieces, stew it with carrots, add ginger, pepper, coriander and other condiments, and cook it slowly on a tin stove. Delicious and delicious, nourishing and dispelling cold, especially in winter, when a bowl of soup goes down, the whole person warms up ~

5. Hula sheep's hoof < P >: After the sheep's hoof is treated, it is cooked with seasonings such as red dried pepper and pepper, and the color is bright, spicy and rich, smooth and tender.

That shiny sheep's hoof, with fragrant meat tendons, is soft and waxy enough to bite, not to mention how enjoyable it is.

6.

Mutton pilaf

: When mutton oil is added to the rice, the steam generated by mutton stew completely permeates the rice, and the instant the pot is boiled, the aroma is overflowing, and the steamed rice has distinct grains, mixed with soft carrots, which are soft, waxy and oily.

7.

Rice sausage

: Rice sausage is made by adding rice and carrots to the washed sheep sausage, and then steaming it to eat. It tastes not only mutton, but also the soft glutinous rice and the sweet carrot.

8.

Baked buns

: Chop the mutton stuffing, wrap it with the fastest hand speed, and then put it in a pit with a temperature of 2. After about ten minutes, the fragrance will float to the whole street.

Take a small bite first, let off the hot air, suck the soup, and when the meat falls, it feels like having the whole world. Satisfied!

There are too many ways to eat Xinjiang sheep, just waiting for you to come and unlock it yourself! Give yourself a chance to eat, fly to Xinjiang and enjoy delicious food and beautiful scenery!