Plateau is a must. Eating mutton generally has an asymptotic line, which can only be tasted in the spring and autumn period. Practice: Slaughter lambs born about 15 days, peel them, cut them into cubes of 3 ~ 6 cm after washing, stir-fry them in an oil pan, and add flour paste, spicy noodles, Jiang Mo, pepper and refined salt. When the skins turn Huang Shi, stir-fry them repeatedly until the meat turns red, add appropriate amount of cold water, seal the pot and simmer slowly, and dry the meat until it is rotten. Its meat is tender, spicy, crisp, refreshing, dark red in color, fragrant and soft.

2. Qinghai Sanshao

Ingredients: fried beef balls (round and round), thousand pages of tofu (one clear and two white), fried potato pieces (healthy), sheep tendon (long and long), fried beef and mutton pieces.

working methods

1. Pour the chopped onion, ginger and garlic into the oil pan and stir fry.

2. Put the fried beef balls, thousand pages of tofu, fried potato pieces and beef and mutton pieces into the pot and stir fry together.

3. Add a little salt, pepper, Jiang Mo, Amomum tsaoko powder and a little essence, sprinkle into the pot and continue to stir fry.

4. Put a little cold water, cover the pot and stew for three minutes.

5. Finally, pour in the sheep tendon and stew for five minutes.

3. Stir-fry lamb chops

Ingredients: lamb chop, potato, potato, vermicelli, onion, green pepper, garlic sprout, sheep oil salt, chicken essence, soy sauce, cumin powder, Chili noodles and white sesame.

Exercise:

1. Peel and slice potatoes, and cut onions into rings;

2. Soak potato noodles in hot water in advance or buy them directly, cook them in a pot and put them in cold water for later use;

3. Cut the green pepper into pieces and cut off the garlic seedlings;

4. Cooked lamb chops;

5. The aluminum pot or pan is hot;

6. Add potato chips and fry until cooked;

7. fry while frying;

8. Serve the fried potato chips;

9. Stir-fry shallots and put green peppers. Stir-fry potato wide powder evenly (add appropriate seasoning);

10. Add lamb chops and stir fry;

1 1. Finally, add potato chips.

4, dry plate fish:

There is a jingle in Qinghai: "Guide pears enjoy the melons in the hall, and Huangyuan dried fish is famous all over the world." This statement is absolutely correct. Qinghai province is rich in yellow croaker, which is famous for its fresh and delicious body fat. Cut the internal organs of yellow croaker, wash the impurities, and arrange it on hot slate or beach to dry according to the size, that is, dry plate fish. After soaking in water, dried halibut is flexible and can be used to cook delicious food with unique flavor. Steamed fish on the market is made by adding flour and seasoning powder such as chopped green onion, salt, garlic paste, pepper and pepper to the soaked dried fish. , make it into a paste, smear it on the washed dry plate fish and steam it. As the dried fish softens, the seasoning will also penetrate into the meat, and it will be taken out when the steam is filled and the smell is tangy, and the fish will be eaten with noodles, which is spicy and delicious.

5, cold antlers:

Celastraceae, a multicellular algae plant of Phaeophyta, is egg-shaped and mainly grows on tidal rocks. This is a specialty of Qinghai, and it can be served cold.

6. Tibetan blood sausage

For every/kloc-0 sheep slaughtered by Tibetan farmers and herdsmen, the sheep blood is not cooked separately, but poured into the small intestine for cooking.

Exercise:

(1) Chop the best mutton for later use.

(2) Add a proper amount of salt, pepper and a little into sheep blood.