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Why is Shanxian mutton famous? What's good about it? History.
Shan county Qingshan sheep is named because of its characteristics of "four green and one black" (hair, hoof, mouth, cyan horn and black front knee). It has strong disease resistance, coarse feeding, fast growth, early maturity and strong reproductive ability, and is most suitable for farm feeding. Its skin is one of the three world-famous fur varieties, with excellent texture and beautiful fur color. The skin of newborn lamb is the first-class raw material for the production and processing of leather products, and the board skin and suede skin are well received by foreign businessmen, which are traditional exports of Shanxian County. Its meat is the main raw material for making "Shanxian mutton soup". The meat is fresh and fine, moderate in fat and thin, and delicious and refreshing.

Shanxian mutton soup has a history of more than 200 years and is the most representative traditional dish in Shanxian. The characteristics of Shanxian mutton soup are: "bright color, milky white;" The soup is beautiful and nutritious; It's not stinky, and it tastes delicious. " There are many kinds of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the function of strengthening the brain and improving eyesight, especially suitable for the elderly and neurasthenia. Mouth soup can strengthen the body and replenish blood, and it is most suitable for those who recover from illness to eat it often; Belly silk soup is fat and thin, milk residue soup is crisp and sweet, and there are 72 kinds of soup, such as Mafengwo soup, Sankongqiao soup and mutton offal soup. Shanxian mutton soup is well-made, and it is very particular about meat, cooking, ingredients, processing and utensils. Green goat meat such as "beating Jie" and "Mongolian sheep" on both sides of Dasha River in the southeast of Shan County is selected as the meat. The cooking method is as follows: firstly, add 50 kg of clean water into the pot, and when the pot is boiling, add 30 kg of fresh meat, one pair of mutton offal and one pair of skeleton, boil it with strong fire (wood firewood is better), top it with bleeding foam, then put the seasoning into the pot, and add half a catty of green onion, ginger and appropriate amount of salt, and cook it for 40 minutes. The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be cooked in a proper amount according to a certain proportion. If there is more, the medicine will be in the early stage, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil. Shanxian mutton soup has good color, flavor and reputation in China.