The first type: the part of the sheep's upper brain "the sheep's upper brain" is the mutton behind the sheep's neck and on both sides of the spine. The sheep's upper brain is the most tender meat on the sheep. The meat and fat in this part are mixed evenly, and the fat is deposited in the meat, which makes the mutton look like marble spots. Therefore, the meat in this part is generally used to rinse hot pot, because the meat in this part is too tender.
The second type: the sheep scorpion is the sheep spine. Because its shape is similar to that of a scorpion, it is named the sheep scorpion. Because the scorpion is low in fat, cholesterol, protein and calcium, and it is easy to be absorbed, it has the effects of nourishing yin, tonifying kidney, beautifying and strengthening yang. There are two ways to eat scorpions, one is stewed, and the other is red oil. You can do it according to your favorite.
Recommended recipe: mutton soup 1, first cut the prepared sheep spine into sections with the same size, then cut the onion into sections and slice the ginger, and then take a little pepper for later use.
2. Add water to the pot and put the sheep spine and 20 grams of cooking wine, which can achieve the purpose of deodorizing. When the water boils, use a spoon to remove the floating foam on the surface, and then take out the mutton after it turns white.
3. Boil water in another pot, pour the water into the sheep spine that has just been blanched, then put all the spices just prepared into it and cover it with slow stew 1.5 hours. Finally, add onion, ginger, coriander, salt and black pepper to the bottom of the bowl and add the stewed mutton soup.
The third type: sheep's hind legs * * * has four legs, two front legs and two rear legs, and the hind legs of sheep are obviously more fleshy than the front legs, and the meat quality of the hind legs is very tender, so the hind legs of sheep are more suitable for roasting or frying. The sheep bones that are better than the ones that come down can be frozen in the refrigerator and put into it when they arrive in stewed sheep scorpion.
Recommended recipe: braised mutton 1, soak the prepared mutton in cold water for one hour, and then chop it into pieces after the blood bubbles come out, then add water again, add ginger slices and onion segments, and cook for 2 minutes on high heat.
2, put the oil in the pot, put the rock sugar in and fry the sugar color, wait until the sugar color is fried, add the mutton and stir well. Then add onion ginger, aniseed, soy sauce and oil to stir-fry for fragrance.
3, add water that is not too much mutton, first boil it over high fire, then turn to low fire for slow stew 1 hour, and finally turn to high fire to collect juice and add a little salt and coriander to serve.
Conclusion: When buying mutton, insiders buy three parts, namely "the upper brain of the sheep, the scorpion of the sheep and the hind leg of the sheep", which are the most delicious and suitable for our family to eat.