1 Quirky non-authentic lamb eating method Authentic eating method eat more on the tired, people are so cheap skin. What good things can not eat every day. The big fish and meat fresh vegetables to eat enough, and the strange and unusual way of eating naturally come out. Some restaurants have this dish, but it's never made from real lamb's tail, it's a substitute. It's all substitutes, because it's all fat and greasy, and no one dares to eat it. In fact, this is purely a matter of technique, well done, the same not greasy. A sheep's tail is about 7 or 8 pieces. Outside are white flowers of fat. There is a tail cone bone in the center. Usually you need two tails to make a dish. Wash and blanch in a pot. Fish out and let cool. In the pot under the brine material, tail put in, add water over the raw materials. Boil and continue to cook for half an hour. Take it out and let it cool. Horizontally cut into one point thick, put the bottom oil in the pot, add chili peppers and green onions and sauté. Pour in the cut tail, stir fry, add a little soy sauce and sugar, out of the pan. Eat while it's hot. The main dish is Northeastern Sticky Bean Buns. Dip the bean buns in the oil on the plate and eat. The meat is fat, tender and not greasy. It's very tasty. I've only eaten it once. Because each sheep has only one tail. After eating it, I thought, "Why can't this thing grow a few more tails? Beef and Lamb Horns Beef and lamb horns are boiled in water, rinsed in cold water, and then beaten out on the chopping board. The meat is not necessarily how much, pink a cone-shaped meat (a friend of mine said that a little like JJ, ha ha, a little yellow ah). There are two common ways to do this, one is braised and the other is salted and fried. Both are cut smoothly. Generally four horns can be out of a dish. Braised on the needless to say, home practices can be completely, taste a little lighter, you can eat out the original flavor. Salt frying time do not fry through, only four or five points can be cooked, sprinkle some salt can be eaten. The flavor is slightly sweet, smooth and delicious, and the tenderness of the meat is amazing. It's as if you don't need teeth, it just melts away by itself. If you have the means, you can spray a few drops of red wine when frying. It's very much like western food. Once and a friend in a restaurant stove room saw a few horned meat, my friend told the chef that he ordered this pork whip. The chef rushed to explain: brother, this is lamb horns meat, not what whip. Besides, this is a halal restaurant, we can not sell big meat ( pork ). My friend and I were sweating. Deep Fried Lian Drawer (Pancreas) is a small, narrow piece of mutton, so it can't be made into a dish, so it's mostly a good thing for the cook to enjoy alone in the back of the house. Cut a few pieces of the pancreas into pieces, throw them into a pot of simmering mutton fat, fry them, pull them out, and sprinkle them with a little bit of salt. When you bite into it, it's chewy and has an aftertaste. Unfortunately, it is too little, just eat a little interest, things are gone. Alas, I have only shared a few pieces with other cooks, and I've always felt bad about it. Once by hand, a goat waist to the waist slut thrown into the pot to fry through. A taste of the flavor is surprisingly similar. Since then, when other people go to grab the only few pieces of even drawer, I will fry lamb waist to quench my appetite. I've fried it once in vegetarian oil, and it tasted a lot worse. I don't know how it works. What the heck, it does not make sense more things, eat is. Oh. The fire prairie lamb leg This is a temporary invention when hungry. Once I was helping someone to make pork. The meat into the pot, I was waiting, the more I waited, the hungrier I got, I saw a raw leg of lamb next to me. I dragged it over to the stove and put it on the fire with the leg bone in my hand. When the meat was cooked, I dipped the blade into a layer of salt and chewed it in my mouth. The flavor was much better than the barbecue outside. As I ate, I continued to grill, and before I knew it, I had eaten half a leg. When I was busy serving the meat, I saw a brother repeating what I just did with my leftover half leg of lamb. Damn, I didn't even pay the tuition fee. Oh. However, this way of eating has since been added to the regular menu of a few of our buddies. The disadvantage is that while grilling and eating. Mouth pain, belly comfortable, face suffer, roasted hard ah. Raw lamb tenderloin This seems to be a lot of people do not accept. Meat eaten raw seems to be a bit contrary to our daily habits. But it's delicious. I chose to use the "outer spine" on both sides of the back of the sheep. There are only two. For a medium-sized sheep, two loins would only be close to a pound. The meat is lean and gluten-free. It's thinly sliced or julienned, with freshly fried chili oil, shredded onion, salt, vinegar, and a little bit of soaked vermicelli. You can also add a little bit of soaked vermicelli. Mix well and serve directly on the plate. It's pretty raw. Do not eat do not know. Eat and forget. The flavor is indescribable. Oh. Do this dish, must be freshly killed sheep, time within four or five hours. A long time, the meat will be hard, eat neither tender nor fresh. Mutton sausage back to a whim, some of the broken mutton minced water mixed with a little pepper powder, cooking wine, water starch and mixed with a bit of mutton oil, irrigation in a section of sheep intestines, thrown in the hands of the meat of the pot to cook the meat cooked when the intestines fished out. Directly on the table, cut a section with a knife and put a section in the mouth, the flavor is perfect, better than the bought sausage, is a little thin. I ate about two feet of it that time. I ate about two feet of it. Oh. By the time others want to try it, the sausage is cold, and the flavor is not as good. The authentic way of eating is tired of eating too much, people are so cheap skin. What good things can not eat every day. When you've had enough meat and fish and fresh vegetables, it's only natural that you'll come up with some strange and unusual ways of eating them. Some restaurants have this dish, but it's never made from real lamb's tail, it's a substitute. It's all substitutes, because it's all fat and greasy, and no one dares to eat it. In fact, this is purely a matter of technique, well done, the same not greasy. A sheep's tail is about 7 or 8 pieces. Outside are white flowers of fat. There is a tail cone bone in the center. Usually you need two tails to make a dish. Wash and blanch in a pot. Fish out and let cool. In the pot under the brine material, tail put in, add water over the raw materials. Boil and continue to cook for half an hour. Take it out and let it cool. Horizontally cut into one point thick, put the bottom oil in the pot, add chili peppers and green onions and sauté. Pour in the cut tail, stir fry, add a little soy sauce and sugar, out of the pan. Eat while it's hot. The main dish is Northeastern Sticky Bean Buns. Dip the bean buns in the oil on the plate and eat. The meat is fat, tender and not greasy. It's very tasty. I've only eaten it once. Because each sheep has only one tail. After eating it, I thought, "Why can't this thing grow a few more tails? Beef and Lamb Horns Beef and lamb horns are boiled in water, rinsed in cold water, and then beaten out on the chopping board. The meat is not necessarily how much, pink a cone-shaped meat (a friend of mine said that a little like JJ, ha ha, a little yellow ah). There are two common ways to do this, one is braised and the other is salted and fried. Both are cut smoothly. Generally four horns can be out of a dish. Braised on the needless to say, home practices can be completely, taste a little lighter, you can eat out the original flavor. Salt frying time do not fry through, only four or five points can be cooked, sprinkle some salt can be eaten. The flavor is slightly sweet, smooth and delicious, and the tenderness of the meat is amazing. It's as if you don't need teeth, it just melts away by itself. If you have the means, you can spray a few drops of red wine when frying. It's very much like Western food. Once and a friend in a restaurant stove room saw a few horned meat, my friend told the chef that he ordered this pork whip. The chef rushed to explain: brother, this is lamb horns meat, not what whip. Besides, this is a halal restaurant, we can not sell big meat ( pork ). My friend and I were sweating. Deep Fried Lian Drawer (Pancreas) is a small, narrow piece of mutton, so it can't be made into a dish, so it's mostly a good thing for the cook to enjoy alone in the back of the house. Cut a few pieces of the pancreas into pieces, throw them into a pot of simmering mutton fat, fry them, pull them out, and sprinkle them with a little bit of salt. When you bite into it, it's chewy and has an aftertaste. Unfortunately, it is too little, just eat a little interest, things are gone. Alas, I have only shared a few pieces with other cooks, and I've always felt bad about it. Once by hand, a goat waist to the waist slut thrown into the pot to fry through. A taste of the flavor is surprisingly similar. Since then, when other people go to grab the only few pieces of even drawer, I will fry lamb waist to quench my appetite. I've fried it once in vegetarian oil, and it tasted a lot worse. I don't know how it works. What the heck, it does not make sense more things, eat is. Oh. The fire prairie lamb leg This is a temporary invention when hungry. Once I was helping someone to make pork. The meat into the pot, I was waiting, the more I waited, the hungrier I got, I saw a raw leg of lamb next to me. I dragged it over to the stove and put it on the fire with the leg bone in my hand. When the meat was cooked, I dipped the blade into a layer of salt and chewed it in my mouth. The flavor was much better than the barbecue outside. As I ate, I continued to grill, and before I knew it, I had eaten half a leg. When I was busy serving the meat, I saw a brother repeating what I just did with my leftover half leg of lamb. Damn, I didn't even pay the tuition fee. Oh. However, this way of eating has since been added to the regular menu of a few of our buddies. The disadvantage is that while grilling and eating. Mouth pain, belly comfortable, face suffering, roasted hard ah. Raw lamb tenderloin This seems to be a lot of people do not accept. Meat eaten raw seems to be a bit contrary to our daily habits. But it's delicious. I chose to use the "outer spine" on both sides of the back of the sheep. There are only two. For a medium-sized sheep, two loins would only be close to a pound. The meat is lean and gluten-free. It's thinly sliced or julienned, with freshly fried chili oil, shredded onions, salt, vinegar, and a little bit of soaked vermicelli. You can also add a little bit of soaked vermicelli. Mix well and serve directly on the plate. It's quite raw. Do not eat do not know. Eat and forget. The flavor is indescribable. Oh. Do this dish, must be freshly killed sheep, time within four or five hours. A long time, the meat will be hard, eat neither tender nor fresh. Mutton sausage back to a whim, some of the broken mutton minced water mixed with a little pepper powder, cooking wine, water starch and mixed with a bit of mutton oil, irrigation in a section of sheep intestines, thrown in the hands of the meat of the pot to cook the meat cooked when the intestines fished out. Directly on the table, cut a section with a knife and put a section in the mouth, the flavor is perfect, better than the bought sausage, is a little thin. I ate about two feet of it that time. I ate about two feet of it. Oh. By the time someone else wants to try it, the sausage is cold, and the flavor is not as good. Eating is an art. Sometimes it's a bit like comedy. Speaking of "now hanging". You eat what you have. Depending on the conditions, you can do whatever you want. As long as it tastes good. No matter how you do it, it's not too much. Read the recipe cooking is elegant art, "now hanging" cooking is probably considered folk art it