Psoralen, sheep tripe

Ingredients: ① 15 grams of psoralen, 150~200 grams of sheep tripe, appropriate amount of seasonings.

Preparation method and usage: Wash the lamb tripe, cut it into small pieces, put it in a clay pot, add psoralen, an appropriate amount of water, and simmer the soup over low heat. Season the soup with seasonings and drink the soup to eat the lamb's tripe.

Sheep belly braised meat, as the name suggests, is made by "wrapping" some fresh lamb in the "belly" of the sheep and then braised at high temperature.

Production Editor

The main processing procedures of this dish are "wrapping the meat", "digging the meat" and "stewing the meat". Before making this dish, you need to dig a pit in the ground (some people in southern Xinjiang also make it in a "sand pit"), collect dry firewood, throw it into the pit, light it, and heat the pit.

Slaughter and wash the sheep, soak the selected mutton in salt water, stuff it into the cleaned and turned over "belly" of the sheep, and then add seasonings such as Sichuan peppercorns, pepper, garlic, onion, and cumin. Stir evenly and tie the mouth tightly with sheep intestines.

After the open fire of the firewood in the pit has burned out and formed charcoal ash, and the pit has reached a certain temperature, put the belly stuffed with mutton and shaped like a balloon into the pit, bury it tightly with soil, and then put it in the pit. Light dry firewood on top to heat it. When the heat is up, dig out the soil and charcoal ash covering the pit, take out the "black balls" (the sheep's belly is black after the soil is cooked), place it on a plate, and lightly cut it with a knife, the aroma will overflow. This "braised lamb belly meat" is braised in different soil types or with different firewood, and its taste is completely different.

Featured Editor

Sheep belly braised meat has now entered the city, and some stores have even rated it as a "famous snack in Xinjiang" for this reason. You can eat it in large restaurants owned by friends. The method of stewing it is no longer to bury it in the soil, but to wrap the "belly" filled with tinfoil and put it in the oven to stew, or wrap it in tinfoil, paste it with mud, and then put it in a steel ring. Braised in a pit.