Gangzi meat, a unique food in Xinjiang, was born in Xinjiang, but this is the first time for me. It is said that it is a kind of food only in southern Xinjiang, where there are many ethnic minorities, so it has local characteristics in food and clothing.
On the streets of Kashgar in southern Xinjiang, there is a kind of food with a sense of the times. (At least it looks chronological), it's an enamel jar with charcoal fire under it. The younger generation may not have seen this kind of tea urn, but it is indeed a lot of memories after 6.
When a young man gets married, there will be three pieces in the man's house, one of which is this enamel jar. The delicious local food we introduced to you today in Xinjiang is called "Gangzi Meat".
many foreign tourists and passers-by who don't like this kind of food will hate it and feel dirty. In fact, locals and people who know how to eat don't bother to find it! Sometimes a strong man can eat three or four cans in a row, but he can't satisfy his appetite. Women prefer to soak Nan in mutton soup, and the taste is different.
after all, what is this Xinjiang delicacy called "thick pork"? Actually, it's a miniature version of stewed mutton. Xinjiang locals love to eat mutton. Especially in winter, it's very pleasant to go out for a bite of hot mutton.
But suppose you eat out alone and order a stew of mutton, but you're afraid you can't finish it. At the same time, the price is not low, but you really want to eat meat. What should I do? This kind of "pot meat" fills this demand well. 1-15 yuan one cylinder.
there is soup and meat. If it's not more, it will cost tens of dollars. Add a few dollars to buy a dipped mutton soup. This meal will be ready. Can satisfy appetite to eat!
The practice of "cook the meat in the jar" is actually very simple. It's exactly the same as stewed mutton in Xinjiang. It's just that its container has been replaced by an enamel jar. After cooking, there is a charcoal stove below to heat and keep warm evenly.
manufacturing practice:
put the enamel jar on the stove, add a proper amount of water, and put a novel mutton (sheep bone). After boiling, a lot of blood foam will be boiled in the enamel jar. At this time, we must skim off the boiled blood foam in time, otherwise the stewed mutton will have a heavy smell.
after skimming the blood foam, add the radish and chickpea which are unique to Xinjiang. Just cook for a while. Finally, add a little salt without any other seasoning, and this simple "pot meat" is finished. It's original. Even so, the stewed mutton will not smell too fishy.
Maybe it's because the sheep here are quite novel. It tastes tender and chewy. A can of meat or sheep bones, two or three radishes, 1-15 yuan, the price is not too expensive.
I believe everyone will drool when they see this delicious food with central characteristics and strong sense of the times. If you have the opportunity to travel to Xinjiang in the future, you must try it.