Yangkou is a common dish made from mutton.

In the seventh year of Zhengtong in the Ming Dynasty (AD 1442), Cen Ying, the prefect of Si'en Prefecture, moved the office from Zhaicheng Mountain (today's old city of Pingguo County) to Qiaoli (today's Qiaoli Township Prefecture's residence). , riding a mule to inspect Qintang in the jurisdiction of Guling Tusi (now the residence of Jiashan Village Committee, Guzhai Yao Township). ?

The local Yao people made sheep buttons for reception. He was full of praise, so he wrote a poem:?

“The first place in Qintang, sheep buttons are delicacies. Hospitality is the first. The gift makes me salivate when I hear it from afar."?

Preparation method: 1 kilogram of boneless mutton with skin (mutton belly is the best), peanut oil, sesame oil, fermented bean curd, soy sauce, dark soy sauce, salt, Appropriate amounts of sugar, MSG, pepper, wine, ginger, onions, garlic, etc. Scrape the skin of the mutton, put the whole piece into the boiling ginger water and cook until it is 80% cooked, take it out, and drain the water; heat the pot over high heat, add peanut oil, and heat it to 80% heat. Put the mutton pieces into the oil pan and fry until slightly tender. When it is golden brown, pour it into a strainer, then rinse it with water to rinse off the oil; heat the pot over high heat, pour in the sesame oil, add ginger pieces (beat into pieces), green onions, garlic, star anise, cinnamon, tangerine peel, fermented bean curd, soy sauce, etc. Mix well and sauté until fragrant, then add mutton pieces, splash in cooking wine, add water, dark soy sauce, salt, sugar, monosodium glutamate, and pepper, mix well, cover, and simmer until the skin is twisted and the flavor is absorbed, and use the shell to drain out the raw material. Set aside the juice; cut the cooked mutton into long cubes with the skin side down, and the meat side up. Arrange them neatly in a bowl, add the original juice, steam them in a basket until cooked through, pour out the original juice, and put the mutton back into the plate. With the skin facing up and the meat facing down, gravy evenly with the original juice and wet corn starch, pour it over the mutton noodles, and sprinkle with a little fried sesame seeds or chopped green onion. Serve. Golden in color, neatly plated, soft in texture, smooth and palatable, fragrant and very delicious.

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(The article is excerpted from "Mashan Yearbook (2014)")?