Mutton1000g, pepper 5g, fennel seed 5g, star anise 3g, cinnamon 3g, almond 7g, dried tangerine peel 5g, sesame sauce 20g, fermented milk 20g, leek flower 50g, soy sauce10g, vinegar 20g and scallion/kloc-5g.

method of work

1. Seasoning: put sesame sauce, bean curd milk, pickled leek flower, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. in a small bowl and mix well for later use.

2. Cut into pieces and cook: slaughter the special goat in Ningxia, remove the internal organs, head, tail and limbs, cut it into large pieces of about 1 kg, put it into a boiling pot, add spices such as pepper, fennel, star anise, cinnamon, almonds and dried tangerine peel, cover the pot and cook, and take it out when the bones of the goat are shaken and the flesh and blood are separated.

Dish features

There are three ways to eat mutton by hand, that is, hot (after slicing, steaming it in a cage and dipping it in triple oil), cold (directly dipping it in refined salt after slicing) and fried (frying it in a pan and eating it while frying).

hand-torn mutton

It is characterized by delicious meat, not greasy or greasy, and full of color and fragrance.

Historical origin

Shuowen said, "Sheep are auspicious." "Zhou Li Xia Guan Yang Ren" notes: "Yang Ren is in charge of sheep animals, where sacrifices are made and lambs are decorated." Sheep were endowed with auspicious symbols and important sacrificial food in ancient times. Compendium of Materia Medica also says that mutton is a tonic, which can be compared with ginseng and astragalus.

Hand-grabbed mutton has a long history and is a traditional food loved by Mongolian, Tibetan, Hui and Uygur people living in northwest China. In the long years, hand-grabbed mutton was originally eaten by herders only in tents on the plateau and grassland where ethnic minorities live in northwest China. It is rare in cities, and celebrities regard it as embarrassing and dismissive.