When it comes to Inner Mongolia, many people's first reaction may be to think of endless prairies, yurts, etc., but when it comes to eating, the first reaction will be to think of the variety of food available there.

Many of the foods are only available there, and are made in the same way elsewhere and taste completely different. The food there is very different from the food in the south and north in terms of ingredients and practices. The flavors are also distinctive, and roasted whole sheep is one of them. Being a region with vast steppes, many families raise sheep, so lamb is also a very distinctive meat in the region, and roasted lamb is a representative dish that uses lamb as the main ingredient. Mongolian locals choose domesticated sheep that are very healthy. Moreover, the meat of sheep raised in the steppe is better than the meat of the sheep raised in the pasture. Moreover, it is roasted in a special way to completely bring out the flavor of the lamb. I believe that many people will not be able to stop drooling when the whole sheep is in front of them. The representative food of Mongolians is roasted whole sheep, which is delicious and healthy

First, the origin of roasted whole amount

Roasted whole sheep is a creation of Mongolians. The first detailed record of roasting whole lamb in books and articles was in the Yuan Dynasty period in the books when the whole lamb was roasted, the clay was used to make a stove, fire was burned around it, the stove was heated, and the lamb was laid on an iron plate with a cover on it, and it was put on the stove until it was fully cooked. Roasted whole sheep has become the representative food of Mongolians in Qing Dynasty. If there are guests from far away, Mongolians will make this dish to entertain them, and we can see the appearance of roasted whole sheep food in many movies and TV dramas about Mongolians.

In addition, there is a story about the origin of roasted whole sheep. It is said that when the owner of a family went out, the yard of his house suddenly caught fire and the fire was fierce. When that owner heard the news and ran home, the yard and house of his family had burned to the ground and there was nothing left. He stood in front of his yard, very sad, but suddenly smelled a very fragrant odor, so he followed the smell and found a cooked sheep in his yard, and its aroma came from this roasted sheep. Smelling this aroma, this owner couldn't swallow and decided to taste the lamb. When he tasted it, the flavor was surprisingly delicious. After that the method was passed on. When eating lamb, many people decided to do it the roasted way.

The second method of roasting the whole amount

The method of roasting the whole amount is relatively simple, basically the steps are similar and there is not much difference. It looks simple, but you actually have to pay attention to the details. The flavor will be a little different for each person. Preparation: only ingredients, onion, ginger, salt, pepper, soy sauce, sugar, various spices, oil, cumin and so on. Mongolia's representative food is roasted whole sheep, delicious and healthy

Preparation stage:

The first stage, to choose a suitable sheep, kill it and then deal with the sheep, first of all, use hot warm water to heat up the freshly dead sheep for a period of time, and then in the heat of all the hair on the body, and then cut it in the middle of the stomach, remove all the internal organs, and clean it again and again.

In the second stage, the cleaned sheep is handled by first making a small cut with a knife in the meaty area to make the seasoning tastier later, and then coating the whole body of the sheep with salt.

In the third stage, chopped green onions and ginger are added to the inside of the sheep, along with a variety of aromatic seasonings, and the sheep's limbs are hung on iron rings to flatten the whole thing, coated with soy sauce and sugar, and smeared with sesame oil.

In the fourth stage, the treated quantity is placed in an iron rack or oven, and roasted in the oven with the belly facing downwards, covered with a lid, covered with a pan, and then roasted by sealing it with earth; the oil is gradually burned during the roasting, so that an iron plate may be prepared underneath to take the oil.

In the fifth stage, bake for about 3 ~ 4 hours, and remove the meat when it is cooked. Then put it on a large enough plate, sprinkle it with cumin and divide it with a knife so you can just divide it into large pieces. Or you can just cut it all into chunks and eat it with other side dishes, sauces, and cakes.

Tips:

A. First is the choice of roasted lamb in the whole lamb. Depending on the number of people eating, you can choose the size of the sheep. Generally 1 to 2 years old sheep's meat is more tender, and the meat of older sheep is already old. Roasted whole sheep, the taste is not very good.

B. Many people think that roast whole sheep is roasted with wood, but in fact it takes a long time, it takes a lot of time to use wood, and it is difficult to adjust the size of the fire if you roast with wood, so it is usually roasted with charcoal, and the charcoal made of fruit trees, which will also bring the fragrance of the fruit trees to the sheep meat after roasting.

C. Mutton has a stinky flavor, so it must be marinated, and it takes a lot of time to marinate and grill it afterward, so if you have a set time to entertain guests, you can marinate it a day in advance and grill it directly the next day.

Three, the nutritional value of roasted whole sheep

The whole sun is rich in a variety of vitamins and carbohydrates, which can effectively protect the liver, prevent hardening of the arteries, and have a certain preventive effect on cancer, which can slow down the aging of the human body through the cosmetic. In addition, roasted whole sheep is very healthy food, ideal for preserving the nutritional value of the inside of the lamb, warmth, especially suitable for people with poor kidneys and stomach, can supplement the blood temperature, and also has a certain protective effect on the eyes, and the human brain has a certain role in the puzzle. Suitable for roasting whole sheep, especially in winter. After eating lamb with very tender meat in cold weather, it can warm the stomach and the whole body is very comfortable, and it can also cultivate the symptoms of weakness. Different parts of the human body have certain benefits that make the body healthier. Roasted whole sheep is a part of many nourishing dishes. Roasted whole sheep is a very precious food for Mongolian people. It is a very delicate traditional famous food. For them, honored guests are entertained with this kind of food when they come, so they care and pay much attention to the preparation of this dish.