"Hand-scratch" is a unique way of eating on the Qinghai Plateau, and it is also well-known throughout the country.

Hand-caught mutton is closely related to the nomadic life of Tibetan compatriots who live on water and grass. When eating, they grab the meat with one hand and hold a knife in the other hand to cut, dig, pick and slice, and eat all the meat on the sheep bones. It is named after it.

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According to legend, it has a history of nearly a thousand years and was originally named after being eaten by hand.

There are three ways to eat it, namely hot (sliced ??and then steamed and dipped in Sanhe oil), cold (sliced ??and dipped in refined salt directly), and fried (fried in a pan and eaten while frying).

The characteristic is that the meat is delicious, not greasy or tangy, and has both color and aroma.

"Shuowen" says: Sheep is auspicious.

"Zhou Rites; Xia Guan Sheep Man" records: Sheep people are in charge of sheep animals, and they decorate them with lambs whenever they offer sacrifices.

Sheep were endowed as a symbol of good luck and an important sacrificial food in ancient times.

"Compendium of Materia Medica" also says that mutton is a great tonic, comparable to ginseng and astragalus.

Hand-caught mutton has a long history and is a favorite traditional food of the Mongolian, Tibetan, Hui, Uighur and other ethnic groups living in northwest my country.

For a long time, hand-caught mutton was originally eaten by herdsmen in tents on the plateaus and grasslands where ethnic minorities live in the northwest. It was rarely seen in cities and was dismissed by celebrities as unattractive.

Midsummer to early winter is the golden season for luxuriant sheep fat, and it is also a good time to eat the most tender and delicious hand-caught mutton.

At this time, if a distinguished guest comes, after drinking milk tea, the hospitable shepherd will go to the sheep to select the fat and tender Dajie sheep; slaughter them on the spot, skin them and put them into the pot, and only need to drink three bowls of milk tea to greet them

In no time, a large plate of layered, steaming hand-caught mutton is placed in front of you.

There are several sharp Tibetan knives stuck in the mutton.

This plate of mutton is red and white, fat but not rotten, and has an attractive color. You can cut it with a knife and eat it. Although your mouth will be greasy and your hands will be slippery when you eat it, you will find it refreshing but not greasy when you taste it carefully. The meat is oily and crispy, and the texture is tender and smooth.

Soft and tastes extraordinary.

Grassland herders are unique in cooking hand-caught mutton.

The cooking operation is simple and quick, only a small handful of salt is added (some do not add salt, and are dipped in salt when eating), the heat is just right, the blood disappears soon, the meat is cooked but not hard, and it tastes fresh and tender, very delicious.

The color, aroma, taste and shape of the hand-caught mutton on the grassland all represent the rough, bold, enthusiastic, pious and hospitable character of the grassland shepherds; people of all ethnic groups in Qinghai, whether they are Hui, Han, Mongolian, or Salar, eat it with their hands.

Catch mutton as a good food for guests.

In recent years, tourism has developed greatly, and hotels across Qinghai have listed mutton as one of Qinghai's famous dishes.

I still remember the first time I arrived at my new home and saw a dozen frozen whole sheep in the storage room. In the mid-1980s, I could eat unlimited meat. This shocking scene is something I will never forget.

From then until I entered junior high school, I continued to eat unlimited amounts of beef and mutton. Every year in March and April, when the ice and snow melted, the most difficult thing for my family was how to store the uneaten meat in the winter.

At that time, I didn’t pay much attention to eating mutton, and I didn’t even think it tasted good, because in pastoral areas, beef and mutton were just like vegetables in agricultural areas. They were the most direct gifts from nature, and it was so natural.

Eating mutton is extremely simple. The most important thing is to kill it freshly. The freshly killed sheep do not even need to be washed. They are boiled directly in the pot. Once the water boils, they are taken out and eaten. The fuel used to cook the mutton is the dried beef picked up.

Shit, so authentic.

The cooked mutton, because it is boiled meat, is not too bad, but very chewy. Holding a knife in one hand and grabbing the meat with the other, a large piece of mutton bone quickly turned into a very clean skeleton with skillful knife skills.

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It may be because I have eaten too much meat since childhood. From the age of 18, height and weight have firmly established a golden ratio of 1:1. Fortunately, this ratio is still unbreakable until the age of 30, so although

My figure is not that good, but I am still very confident. After all, I have not become severely obese until I saw a bunch of upward arrows during my physical examination two years ago.

In this case, I had to go to the gym and hire a personal trainer.

From the first time I took a personal training course, the coach told me to consume more protein to promote muscle growth and a lot of various principles that I didn’t understand.

But no matter how he explains it, I feel happy every time I hear it, and I have found a theoretical basis for my great enjoyment.

Although the process of fitness is quite hard and even painful at times, every time I think that I have established a positive cycle of "building muscle - eating meat - building muscle", I walk into the gym with greater determination.

Fortunately, in half a year, I have lost more than 10 kilograms of weight, and the effect is pretty good. Of course, I still eat meat, and I can eat it with peace of mind.

As a meat lover, I am also very interested in cooking, especially meat dishes.

In fact, whether it is abroad or domestic, the core point of making meat, especially beef and mutton, is to fully lock in the juice in the meat. The so-called "tender and juicy" is what any chef pursues when making beef and mutton.

the basic starting point.

Therefore, the delicacy of food like steak also lies in the gravy. If a diner goes to eat a good steak and is asked how rare it is, if he answers medium rare, the chef who takes the order will definitely think that this steak is medium rare.

Diners are wasting their money.

Therefore, next time you go to eat steak, especially high-end imported steak, it is recommended to try 4-minute rare, which is medium rare. As long as you eat it in your mouth, its rich juice will definitely make people forget about 8-minute rare skin strip beef.