Ilima intestines are clean. It must be delicious and rare, and not everyone can eat it, not every day, not all the year round. This season is very seasonal. In Yili, Xinjiang, there are many grasslands, more than 90% of which are excellent grasslands. Therefore, this is a good environment, the growth of Ili horse, horse meat is of course delicious. From 1 month to1February every year, Kazakh herders start slaughtering horse meat and smoked horse sausages, which is also the peak season for making smoked horse sausages.

Kazaks are a nomadic people, and they are best at making smoked horse sausages. Their own smoked horse sausages are almost the same as our Han sausages, so the time is almost in winter. Suitable for washing, cutting, adding proper amount of seasoning, evenly mixing, smoking and curing fat and thin horse meat. Smoked horse meat is similar to our homemade method of smoked bacon, which is smoked with pine until it is dry. Kazakh smoked horse meat sausage and smoked horse meat oil are not greasy, thin and fat, which are not only beautiful, but also have high nutritional value. We people in Xinjiang generally eat more steamed, and if we add spicy skin that Xinjiang likes to eat, the skin will be fried together.

Of course, it is steamed first and then fried, because smoked horse sausage is very raw, just like beef. Xinjiang people must also have smoked horse sausage to buy New Year's goods, which is the first-class product for relatives and friends, because after this season, they will wait until next year. Speaking of eating, in fact, I still envy Xinjiang people. Eating meat and drinking is quite unrestrained. In early winter, they will slaughter fat cows, horses and sheep for the winter.

In order to preserve meat for a long time, they have adopted a method-smoking for many years. Kazakhs use slaughtered livestock as winter meat. After curing and smoking in winter, the smoked meat is rich in flavor and well stored. The bacon sold in the market is basically similar, and some condiments, such as cumin, pepper, pepper and onion, can be cooked or steamed. Smoked horse sausage is the best bacon. Yili is the purest place of horse intestines. To smoke bacon, you have to slice it, sprinkle it with salt, put it on a wooden frame, surrounded by a clod or something, and then smoke it with pine until it is dry. There is also an interesting way to suck mutton. After the sheep is slaughtered, the internal organs are hollowed out, the hair on the skin is burned, the skin and meat are cut into pieces together, some salt is removed and smoked dry.