Everyone knows about the Inner Mongolia prairie, and they all know about the most unique delicacy on the prairie: hand meat

But everyone knows that the hand meat in the Inner Mongolia prairie is the most authentic. How to make it and how to eat it?

Now I will introduce the most authentic method of making and eating Inner Mongolia prairie hand-meat!

First of all, there is a question, what kind of meat is called hand meat? In fact, hand meat is not limited to beef and mutton meat, it can also be horse, camel, and even pork meat! As long as the meat is cooked through the bones and held with one hand and cut with a knife with the other hand, of course you can also hold it with both hands and chew it with your mouth, it is called hand meat!

Of course, the most common hand meat is mutton hand meat, because the sheep in Inner Mongolia eat Chinese herbal medicine and drink mountain spring water. They are nomadic and free-range. They are not raised in captivity. The rams are still babies. When the time comes, the herdsmen will perform sterilization surgery on it, which is called a lamb in the local dialect.

It is precisely because of this kind of breeding environment and feeding methods that the mutton in Inner Mongolia has no smell and is particularly delicious!

You can eat it by cooking it in a simple way. The early herders used to make pure hand meat by:

Slaughter the sheep first (usually for your own consumption, most of them know how to use Jie sheep are about 2-4 years old. Jie sheep are sheep that have not been bred and are specially used for food. The lamb meat is tender and not chewy, so it is not suitable for hand meat. However, sheep that are too old will not grow meat anymore and will not be used as hand meat. The breeding value is so high that it can be raised to about 4 years old at most)

Most herdsmen in Inner Mongolia use the method of removing the heart. Mongolians have used this method for thousands of years. The elder brother of the herdsman first cuts the chest of the live sheep with a Mongolian knife. A hole is reached, and the main artery of the heart is cut off. It is said that this will not cause too much pain to the sheep. Another advantage of this is that the blood of the sheep gathers in the chest cavity and the blood will not be contaminated. Because the blood will have to be fed into the intestines after a while. Every Mongolian will not waste the gift of longevity to people!

Next, use a wooden bowl to scoop out the blood collected in the chest and put it in a basin for later use. Start skinning, removing the entrails, and breaking down the sheep. All these operations are performed on the sheepskin. The skilled herdsman brother can complete it alone.

In the meantime, the herdsman sister will use the removed viscera to remove the sheep. Clean and fill blood sausage, meat sausage, and sewer sausage.

The decomposed mutton is put into the pot in cold water. The fuel at the bottom of the pot is cow dung or sheep dung cakes naturally dried on the grassland. The important point is that no seasonings, including salt, are put in the pot. Put any seasoning, don’t put any seasoning! Say the key points three times!

Because good ingredients can bring out their most beautiful taste in the simplest way!

After the water boils, skimming off the foam is not to remove the fishy smell, because there is no fishy smell at all. Skimming the foam is to skim off the floating wool and blood foam to ensure that the soup is not turbid!

5-10 minutes after boiling, put out the pot on a plate, mostly wooden plates. (Mongolian herdsmen’s homes mostly use wooden or metal tableware, because it is not easy to break during nomadic migration.) The meat is taken out of the pot in order according to the size of the pieces. , how to judge whether it is cooked or not? Use a knife to cut it open and see if there is any blood. The best condition is to see blood streaks but no blood flowing out. This is just right!

Let’s talk about how to eat it. It’s actually very simple. Just eat it with your mouth, haha,,,,

Catch the meat with one hand and cut it from the outside to the inside with a Mongolian knife. (This is etiquette. You must not cut the meat from the inside out. If your hands slip, you will stab the opposite side and hurt someone!)

The mutton hand meat needs to be dipped in seasoning. Otherwise, it won’t taste salty! The best pairing is chive flower sauce grown in the grasslands. I don’t know the specific scientific reason, but it’s a perfect match! Of course, you can also choose other dipping sauces. I’m just talking about the traditional and authentic way to eat grassland meat! Newly slaughtered sheep include not only hand-pulled meat, but also blood sausage, meat sausage, sewer sausage (heart, liver, lungs, etc.) hand-pulled tripe, hand-pulled lamb liver, etc. .

In the yurt, a mouthful of meat and a mouthful of wine will be as beautiful as you want. After eating and drinking, you can sing the songs and dances of the grassland. . .