In Xinjiang, there is a season of "wearing fur coats early and wearing yarn at noon", and there is a great temperature difference in one day. The temperature difference between day and night is bigger, and the temperature difference in a year is bigger. The winter in Xinjiang is half a year, and the heating period is six months. It belongs to the cold region, and it is relatively dry, and a lot of water evaporates every day, so many places are more salinized. The plants in Gobi desert, saline-alkali land and saline-alkali land are all good plants of Chinese herbal medicine, and the grass plants that grow out are all medicines, so sheep will not be born after eating all diseases. In order to get enough food, sheep can only keep walking to find water with more grass and salt. Because of getting enough exercise and absorbing some special elements contained in saline-alkali land, sheep eat all kinds of grass, which grows slowly, but the meat is particularly tender, delicious and fishy. In the words of Xinjiang people, the air in the natural prairie is good and the sheep are in a good mood. They eat Cordyceps sinensis, drink mineral water and pull Liuwei Dihuang pills. The smell of mutton is much less, and mutton is delicious.
There are many kinds of sheep in Xinjiang, including 1 and Altay big-tailed sheep, all of which are excellent sheep. Excellent meat quality, fresh and delicious, fat but not greasy, rich in aroma, high in protein, low in cholesterol and firm in meat quality, is the first choice for making hand-grabbed meat, hand-grabbed rice or roasted whole sheep. If you choose the mutton of that year and call it "mutton", it will be delicious! 2. Balciuk sheep is an excellent sheep in Barchuk City, Kashgar City. Salt tolerance, heat resistance, drought resistance and good meat quality. 3. Bashibai sheep in Tacheng area belongs to lean sheep, and Xinjiang people like to fry this kind of mutton best. 4. Daolang sheep in Mohammad County, southern Xinjiang, also known as Duolang sheep, is relatively large, fast growing and fat. The meat is tender and juicy without fishy smell. Stew water and fat but not greasy. 5. Black-headed sheep in Bayinbuluke grassland, also known as big-tailed sheep, are tender and easy to digest. These sheep are excellent breeds in Xinjiang, which are generally available in the market.
In fact, the real mutton itself is tasteless. According to Chinese characters, fish and sheep are really delicious and form a fresh word. That's not fresh, but fresh. In addition, Xinjiang people like the original mutton production method, but they don't like overcooking or adding too much seasoning. For thousands of years, people in Xinjiang have eaten more mutton and mastered the essence of making mutton. They are more experienced and can use different methods for different parts of mutton. Of course, the mutton is delicious and tasteless. In the words of outsiders, it seems that Xinjiang people are all star chefs who make mutton. It seems that their stewing is very casual, the method is simple and there is little seasoning. In fact, the mystery is endless, and you have to "understand" cooking. Because it is minimalist, it is beautiful. Up to now, the original method of simplicity has been maintained, and the complete mutton taste has been made, rather than the compound taste of various seasonings.
In fact, it is normal for mutton to smell a little. That is the original taste of mutton, but there is a difference between heavy odor and small odor. As long as it is fresh meat, it is generally acceptable. If refrigerated for too long, the smell of mutton will increase several times. Some people say that you can smell hot pot in Hohhot and in Urumqi. Haha, this metaphor is a bit exaggerated. The "unmarried sheep wazi" mentioned by Xinjiang people is the sheep wazi of that year. Some of them were castrated when they were young. When they grow up, the smell of mutton will be small. Most of these sheep are sheep. The mutton slaughtered by Xinjiang people is not washed. Just put it in the pot, boil it, skim off the foam, and keep cooking on low heat. According to personal taste, you can put ginger and pepper or salt. The correct way to make mutton in Xinjiang is to learn from Uighurs and Kazaks. Their mutton is really different. For Xinjiang mutton, adding more seasoning is really self-defeating, and the original flavor is the best.