Qiongzhong calf is a specialty delicacy of Qiongzhong Li and Miao Autonomous County, Hainan Province.
Qiongzhong calf is one of the famous dishes in Hainan Province, and its fame has spread to Southeast Asia.
The delicious Qiongzhong veal and the fragrant Shanlan wine have already grabbed the stomachs of many tourists.
The Qiongzhong Li delicacy Qiongzhong small yellow cattle is also known as "venison" and "bison meat".
Different from cattle in other places, the Qiongzhong calves are all raised in the wild. The Li people raise them on mountains above 800 meters above sea level and make a living by eating leaves.
Every other week or even month, the owner will go to the mountains, use his own unique method to summon the leading cow, and lead the herd to a fixed place to eat salt.
The differences between the Qiongzhong calf and other cattle mainly include three aspects: 1. The calf is very small, and a one-and-a-half-year-old calf only weighs twenty or thirty kilograms of meat; 2. The calf is completely wild and has a particularly ferocious nature.
There is no ecological pollution; 3. The young cattle grow up eating salt and various leaves, and these leaves inevitably contain some herbs. Therefore, the beef meat has fine fiber, deep red color, and low water content, which is particularly beneficial to the body.
The most delicious ones are from cows that are about 12 months old, with crispy and refreshing skin.
How to cook Qiongzhong scalloped ox: The traditional method of the Li people is to roast the veal on charcoal.
Nowadays, there are many new methods, such as large pieces of beef can be made into steak, teppanyaki is made to imitate Korean cuisine, braised beef is cooked with medicinal herbs, etc.
For the bamboo tube beef upgraded from the traditional method, chop the remaining leftovers into the bamboo tube, add black pepper, curry powder, lemongrass powder, etc. as seasonings, and bake for 15 to 20 minutes until the water becomes moist.
When it is just dry, the fragrant bamboo tube beef is ready to enjoy.