Plateau a great. Eat lamb meat is usually a gradual line, only spring and fall lambing period can taste. Practice: the birth of 15 days or so of the lamb slaughtered peeled, washed and cut into 3 to 6 cm square, into the frying pan frying, to be yellow when the skin and meat to join the pasta sauce, chili noodles, ginger powder, pepper, salt, and then repeatedly fried to the meat was red, add an appropriate amount of cool water, sealing the pot slowly simmering, dry meat rotten water that is into. The meat is tender, spicy and crisp, dark red color, fragrant and soft.

2, Qinghai three burn

Ingredients: fried beef meatballs (reunion), a thousand pages of tofu (a clean), fried potatoes (healthy), mutton tendons (a long time), fried beef and mutton

practice

1. Chopped green onions, ginger, garlic, poured into the frying pan and stir-fried.

2. Add the fried beef meatballs, thousand pages of tofu, fried potato cubes, and beef and mutton cubes into the wok together and stir-fry.

3. Add a pinch of salt, pepper, ginger powder, grass jelly powder, and a little bit of monosodium glutamate, sprinkle into the pot and continue stir-frying.

4. Put a little cold water, cover the pot and simmer for three minutes.

5. Finally, pour in the lamb tendons and simmer for another five minutes, you can plate.

3, stir-fried lamb chops

Instruments: lamb chops potatoes taro broad flour onions green peppers garlic cloves goat oil salt chicken essence soy sauce cumin powder chili powder white sesame seeds

Practice:

1. potatoes peeled and sliced, onion split and cut into rings;

2. taro broad flour in advance with hot water soak or directly buy a good soak, put in a pot of boiled in the cool water and put in a standby;

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3. cut green pepper into pieces, cut off the garlic cloves;

4. cooked lamb chops;

5. aluminum pot or pan hot;

6. into the potato slices fried;

7. one side of the frying is good to turn over and fry;

8. out of the pan-fried potato slices;

9. frying onions, put the green pepper pieces. The next taro broad noodles stir-fry (add the appropriate amount of seasoning);

10. into the mutton chops stir-fry;

11. finally put the potato slices can be.

4, dry plate fish:

Qinghai has a catchphrase: "Guide's pear hengtang melon, Huanghuan's dry plate fish world boast." This is not false. Qinghai Province is rich in Huangshui fish, because of its body fat meat tender and fresh and famous far and near. Huangshui fish dissected offal, clean impurities, according to the size of the arrangement in the hot stone plate or the beach on the sun, that is, dry board fish. Dry plate fish softened by water, the meat is pliable, can be cooked out of the flavor of the delicacies. Steamed fish sold on the market is the soaked dry board fish, with chopped onion, salt, garlic, pepper, chili, pepper and other condiments added to flour, mixed into a paste, coated in the cleaned dry board fish steamed. As the dried fish softens, the spices penetrate into the meat, and when the steam fills the air and the aroma is fragrant, take it out and eat it together with the fish with the noodle pieces, which is pungent, fresh and aromatic.

5, cold antler cabbage:

Antler cabbage family, brown algae algae multicellular body plants, egg reproduction, mainly in the tide zone rocks. It is a specialty of Qinghai , and can be cold.

6, Tibetan blood sausage

Tibetan farmers and herders in the region, each slaughtered 1 sheep, sheep's blood is not cooked separately, but into the small intestine cooked and eaten.

Practice:

(1) Chop the best mutton for use.

(2) Add the right amount of salt, pepper, and a little