Saute mutton
Stir-fried mutton, this kind of food is very famous, especially Pingluo's most distinctive, so it is also called Pingluo mutton.
Pay attention to the practice, have high requirements on the heat, start to stir-fry with high fire until the color turns yellow, add celery, vermicelli and other ingredients to change to medium heat and continue to stir-fry until the mutton is cut. Bright red color, tender meat and mellow taste.
Hand-shredded mutton
Hand-grabbed meat is almost a must-have dish for guests in Ningxia, usually as the main course. Although it is instant-boiled mutton, it tastes particularly fresh because of its different meat quality. Cut mutton is neatly packed in a white plate and dipped in vinegar when eating. Absolutely delicious!
Guyuan shuipen mutton
Shuipen mutton existed as early as Chongming in Ming Dynasty, so it is a famous dish with a long history. Because it was listed in June of the lunar calendar, it is also called "June Fresh".
Haggis
Wash and cook the head, hoof, heart, belly, intestine, liver and other internal organs of sheep, cut them into long sections and mix well. Add coriander, pepper and other condiments, the dishes are ruddy and shiny, and the soup is spicy and rich.
Mutton rubbing noodles
Mutton noodles are another version of minced meat mutton noodles. The inside of mutton noodles is rubbed by hand, which is very thick and chewy. Paired with mutton soup, it is a kind of pasta that Ningxia people eat the most. This kind of snack is delicious and has a unique taste.
Jiang mutton bone
Sauced mutton bone is a unique way to break the traditional way of eating mutton in Ningxia. The mutton in Yanchitan, Ningxia is the main raw material of sauce sheep bones, and the soup is mixed with precious Chinese herbal medicines such as licorice, codonopsis pilosula, gastrodia elata and American ginseng. It's all carefully cooked with traditional crafts and soup stock, so it's really heroic to eat large pieces of meat when eating!
Stewed mutton
Choose Yanchitan mutton, with neck steak, inch steak and leg meat as the best. Stew mutton to remove foam, add onion, fresh ginger, refined salt, pepper and other ingredients and stew for 30-50 minutes, then add Lycium barbarum, carrot and wax gourd until cooked. The soup is clear, rotten, fresh and mellow in flavor and rich in nutrition.
Pita Bread Soaked in Lamb Soup
The mutton buns in Ningxia are different from those in Xi. Do as the Romans do and soften local customs. The improved bread is rich in carrion and soup, which is very delicious.
Roast Whole Lamb
This dish is usually the highest courtesy for receiving distinguished guests. In ancient times, only the royal family and nobles had such courtesy. Roast whole sheep is put on a big plate with a diameter of about 1 m in a kneeling position, and then the sheep is cut into small pieces by a special person in front of the guests.
Lamb Kebabs
Delicious kebabs are generally made of good raw materials, that is, mutton is the key. Ningxia mutton skewers are generally made of mutton, with tender meat and no fishy smell. They pay attention to fat strings. Under the proper cooking of the kebab master, the roast taste is even better.