1. Roast whole sheep: For roasting whole sheep, choose fat and strong 4-tooth 3-year-old sheep as raw materials. After slaughtering, scald the whole body of the sheep with 80-degree hot water, remove the wool while it is hot, remove the internal organs, and wash with water.

Clean the chest and abdomen, then wash the sheepskin all over the body with alkaline water. Use a knife to cut small openings in the abdominal cavity, hind legs, five forks and other parts with thicker meat layers, then fill in various seasonings and marinate them to taste, and apply an appropriate amount on the outer skin.

Sesame oil and wine, use an iron skewer to pin the sheep from the tail inward to the abdomen, and consolidate it, then hook the limbs of the sheep with iron chains, put the sheep back down into the furnace and bake it until it is half cooked, then open the furnace door and use a long

Use a spoon to scoop up the firewood of Haloxylon ammodendron and roast the lamb body until the whole body of the lamb is browned.

The skin of the whole lamb roasted under this slow fire is crispy and golden red, while the meat under the skin is tender, crispy and fragrant, oily but not greasy.

2. Fried sheep tail: a famous Inner Mongolian style dish, fried with sheep tail fat, egg white, preserved fruit and sugar.

This dish is beautiful in appearance, sweet and crispy, and has a fruity flavor. It is often used at banquets to receive guests.

When frying the lamb tail, cut the lamb tail into thin slices, mix sugar, Beijing cake, and sesame seeds with flour to form a filling, wrap the lamb tail slices, heat the vegetable oil to 50%, wrap the lamb tail in eggs, and soak in batter.

Fry them one by one until they turn light yellow, take them out and put them on a plate, then sprinkle with sugar.

3. Braised beef head: Braised beef head is made from yellow beef head as the main ingredient. Burn the leather surface of the beef head over fire, scrape and clean it. Add water to the pot, add the beef head and cook until the meat and bones are separated. Take out the meat and add

Boil onion, ginger and cooking wine twice, take out, cut into small cubes, put in another pot, add chicken stock, clean pork knuckle, hot ham and bring to a boil, skim off the foam, add scallops wrapped in gauze, white pepper,

Aniseed, cinnamon, and ginger slices, cook until the soup is thick, add the beef head pieces, and cook over low heat. When the beef head pieces are soft and rotten, take them out, put the skin side down neatly into a bowl, add green onions, ginger slices, and refined salt

Wait until steamed thoroughly, place in a plate, add water in a spoon, add sugar, salt and MSG to boil, thicken with water starch, drizzle with oil and pour on the main ingredients, add ingredients to another pot and add oil, soak with chopped green onions for fragrance

, add chicken soup, salt, MSG and bring to a boil, add cabbage heart and cook until fragrant, thicken with water starch, add sesame oil and take it out of the pot, place it around the beef head.

4. Orange mutton: Orange mutton is cooked with fresh boneless mutton as the main ingredient.

Remove the flesh from the fresh oranges and cut them into a basket. Cook the mutton and cut it into small dices. Add wolfberry, refined salt, MSG and other condiments and stir-fry until the flavor is absorbed. Put it in the basket and place it on the edge of the plate. Chop the raw mutton into mince, add orange juice, refined salt, MSG and other seasonings.

Mix vegetables and other seasonings evenly, squeeze into shreds and simmer until cooked. Add oil to the pot and heat. Add green onion and ginger shreds to the pot. Add the main ingredients, cooking wine, add refined salt and MSG and stir-fry until the flavor is gone. Remove from the pot and put on a plate.

The center can be.

5. Genhe Buluk: Buluk is the transliteration of Russian, and its scientific name is rutabaga. It is abundantly produced in the primeval forest glades of the Greater Khingan Mountains.

Genhebruk contains 17 kinds of amino acids and 25 kinds of mineral elements necessary for human growth. It is the king of VC in the vegetable family.