Ili is the purest place in Xinjiang to produce smoked meat and horse intestines. Beginning of early winter, the Kazakh family to slaughter livestock to prepare winter meat, cured and smoked dry over winter, smoked meat flavorful, resistant to storage. Smoked horse intestines are the best of the smoked meat.

Smoked horse sausage is a local specialty of Xinjiang, produced in the beautiful Yili prairie, is the Kazakh flavor food, using the Yili horse known as the heavenly horse as raw materials, the Yili horse drinking Tianshan snowy plains spring water, eating alpine meadows of wild grasses, so that the Yili horse male key to the four sides. According to historical records, Ili smoked horse intestines have a history of several hundred years, its smoked flavor, and has the effect of strengthening the muscles and bones.

Ili Kazakh horse meat is famous all over the world, the reason is that the horses are in the mountains in the free-range, to keep the horses wild, so that the horses run, forging toughness of high-quality horse meat, strong! Horses are grass-fed grow up, from childhood to do not know what flavor of feed, can be regarded as wild horses, the true meaning of green food, assured meat.

The use of traditional technology, "smoked" is the means of preserving food, but also to create a more mellow and delicious food another realm.

Smoked horse intestines production methods:

1, the horse intestines cleaned, horse meat cut into strips, along with the ribs (the essence of horse meat) sprinkled with salt, pepper and other condiments, poured into the intestines, and then loaded with some horse oil, horse neck meat and the right amount of salt and garlic, the two ends of the tie.

2, and then use wooden poles to make racks, the irrigation of the horse intestines hanging on the top, the following with red willow smoke baking. Can also be used pine firewood smoked, delicious flavor, there is a special pine flavor. Smoking horse intestines, the temperature should be moderate, the temperature will be too high baking fat, rotting flavor. Smoking for a period of time, the surface of the horse intestines moisture is dried, intestines red and shiny, even if the smoking is successful.

Eating method:

First boil water over high heat and cook for 10-15 minutes, during which time bubbles should rise, be sure to use a toothpick or a pointed object to puncture it to expel air bubbles, otherwise the intestinal body is easy to burst. When there is no air bubbles at all, then change a pot of cold water and cook over low heat for more than 2 hours, or use a pressure cooker to press for 30 minutes. Once cooked, it can be cooled and sliced.

Serve with condiments to taste:

1. Shredded onions to cover the sliced meat.

2. Pepper, paprika, salt, mix and dry dip.

3. Garlic and sesame oil dipping sauce.

4. Smoked horse sausage simmered with potato fries.

5. Smoked horse sausage scrumptious rice.

6, cooking soup to make noodles, delicious flavor is the top food to entertain guests.

Horse fat is similar to vegetable oil, unsaturated fatty acid content is high. Unsaturated fatty acids can dissolve away cholesterol, so that it can not be deposited on the blood vessel wall. Ili smoked horse intestines oil but not greasy, fat and thin, not only the color is pleasing to the eye, but also very high nutritional value, high calcium and rich in iron, fat and cholesterol content is very low

Long cold winter, people eat high-calorie meat to ward off the cold, horse intestines in the boiling pot slowly awakened, the pine smell was awakened again, filling the entire felt room, as if through time back to the summer of the lush grass.

Smoked horse intestines are soft and chewy in the mouth, with a long aftertaste, and this softness may make your cheeks suffer, but it is oily, not greasy, fat and thin, and the key is the low content of fat and cholesterol, in the pursuit of a healthy diet, it has become the new favorite of more and more people.