Use Ningxia? Beach sheep? The Jieyang cooked in China is rich in lean meat, tender, digestible and tasteless, and protein is rich. The finished product is full of color, flavor and no greasy feeling. Method: Cut the mutton into chunks of about 2 kg, put it into boiling water, add spices such as pepper, Miao Miao Xiang, star anise, cinnamon, apricot and dried orange peel, and stew until the bones of the portable sheep shake and the flesh and blood are separated. Prepare various seasonings, such as sesame sauce, bean curd (mixed into juice), pickled leek flower, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc., and then mix them in a small bowl according to everyone's preference, and grab the mutton with your hands and eat it in the sauce.
There are three ways to eat, that is, hot (after slicing, steaming in a cage and dipping in triple oil), cold (directly dipping in refined salt after slicing) and fried (frying in a pan and eating while frying). It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.
Grasping mutton by hand is a major feature of northwest food culture, and it is famous. Hand-grabbed mutton originated in West Asia, which is a dish of relatives and friends during Islamic festivals and celebrations. It is a traditional and authentic dish. Hand-grabbed mutton: It is said that it has a history of nearly a thousand years, and it was originally named after eating it by hand.