In Xinjiang Yuli County, I was lucky to come across the scene of roasted whole cow, because the cow is a bigger animal, and the price is much more expensive than sheep, so not many people will go to do roasted whole cow if it is not a lot of guests or festivals.
The production of roast beef is a physical work, technology is of course quite important, roast masters first to choose a healthy fat cattle, cattle slaughtered in accordance with Islamic customs, pulling out the cow's skin after talking about the cow's internal organs out of the slaughter of the cow's body after washing, this is the first step of the completion of the first step alone can make the masters tired and sweating, after all, this is a cow, you need to be a lot of people to complete the first process! It takes a lot of people to work together to complete the first step of the process.
With a special iron frame will be fixed on the body of the cow, and then in the body of the cow into the masters prepared in advance of the seasoning, the body surface of the seasoning with a good paste evenly smeared in the cow's whole body, a few strong young people will be the iron frame to carry up to the roasted whole cow with a large pit.
The pit specially made for the roasted whole cow is like a tin can, made of bricks, more than four meters long, about two meters wide, two meters deep, put the cow into the pit, the bottom of the pit is placed in the hot charcoal fire, in the charcoal fire barbecue in a few hours the color of the roasted whole cow slowly turned golden yellow, golden yellow color means a good harvest, that is, the roasted whole cow is cooked.
Roasted whole cow is cooked, and a few strong young people will be cattle from the pit out, put on a large table, clean ashes, can be cut on the meat to the guests.
Roasted whole beef flavor, dipped in special seasoning, sitting in the poplar forest in Yuli County, tasting the most traditional way of making Xinjiang roasted whole beef, there is a sense of return to nature!