However, fresh horse meat tastes a little sour and the meat is hard. The mainstream eating method of Kazakh horse meat is smoking. Kazakh smoked horse meat is an experience of ice and fire. The production process depends on the local natural environment: the processed horse meat is put in a tent at night, naturally frozen at MINUS 10 to MINUS 20 degrees Celsius, and baked with a bonfire after sunrise. The most traditional and authentic smoked horse meat can only be produced after nearly one month of reciprocating motion.
The way to eat smoked horse meat is very simple. Boil it in water and slice it for consumption. In northern Xinjiang, the locals will definitely tell you that smoked horse intestines are better than smoked horse meat. 1 1 month and1February, markets in Yili and Tacheng are the best places to smoke horse intestines so far. The dark red sausage on the counter is several times thicker than the ordinary southern sausage, and it is smoked horse sausage. Don't be impatient when eating smoked horse intestines, because the best smoked horse intestines are made by filling horse ribs into horse intestines and matching them with minced meat in other parts. Therefore, when tasting smoked horse intestines, you must remember to spit bones.
Smoked horse meat and Na Ren with Xinjiang characteristics (a wide and flat noodle with Xinjiang characteristics) are the special foods in Kazakh pastoral areas. After the smoked horse meat is cooked, the meat is filled with broth, then the meat is taken out, mixed with a small amount of skin and teeth (onion), and poured with a few spoonfuls of broth. The mellow meat, the rich taste of noodles and the freshness of onions are very delicious in one dish. Of course, in Xinjiang, you can eat anything, and horse meat is naturally one of the inevitable destinations of horse meat.