Three methods
1. There are many sheep feet. We can remove them with rosin. First, we burn and melt the rosin, and then pour it on the wool while it is hot. The rosin is cold, so we can take it out and find that the wool has fallen off with it.
2. Wash the sheep's hoof, scald it with boiling water until the skin swells, then take it out and pull it out with finger pliers, which is labor-saving and time-saving.
3. burn red with a stove.
Sheep is an important food for ancient sacrifices. In the earliest cooking method of sheep, besides baking and baking, it is soup. After the Tang Dynasty, there were more and more ways to eat mutton. In the late Ming and early Qing dynasties, the "whole sheep mat" appeared.
The "whole lamb banquet" was originally the "holy banquet" of Islam and the most important banquet in Islam. There is tea instead of wine on the mat. This kind of "whole sheep mat" is divided into three seats: morning, middle and evening. Tea is served in each seat first, followed by rice and vegetables. There are 27 courses in each seat, and finally there is soup.
Later, it developed into the palace, where the "all-sheep banquet" was based on the "sacred banquet" and imitated the pattern of "Manchu-Han banquet". The palace "whole lamb mat" consists of 72 dishes at most. In addition to four dried fruits and four fresh fruits, the mat is mainly the head for herding sheep, and the head facing outward (looking down) indicates the opening of the mat. Put the sheep's tail at the end of the mat in the same way to show the end of the mat.
The ancient "whole sheep mat" required to take materials from thirteen parts and internal organs of the sheep, such as the head, neck, upper brain, ribs, outer ridge, grinding block, inner ridge, three forks, inner tendon, lumbar fossa, tendon, chest and tail. The cooking methods were varied, and it was necessary to "see the sheep" and "taste different".
In the past, after beginning of autumn, besides instant-boiled mutton, there were delicious barbecues in old Beijing, including "Southern Anhui and Northern Anhui Seasons". In the south is the "barbecue bay" in Xuanwu Gate, and in the north is the "barbecue season" in Houhaitou, Shichahai.
Eat barbecue, using only the meat of Xikou sheep's hind legs and upper brain. Sliced meat should be two to three centimeters wide, seven to ten centimeters long and translucent in thickness. Barbecue shop, put a big iron pot on the big round table, put an iron ring on the edge of the pot and put iron bars on it. Leave a fire hole in the hoop so that firewood can be put in. The firewood is pine cone, pine and cypress.
When barbecuing, stir the meat slices with seasoning and put them on the grill. You can take chopsticks 60-70 cm long by yourself, and when the meat slices are roasted to golden color, take them out and dip them. Dipping ingredients include marinated shrimp oil, high soy sauce, minced garlic, Chili oil and so on. Next to the cauldron, a dozen people can usually be surrounded. During the light years of the Qing Dynasty, the poet Yang Jingting wrote a poem: "The barbecue in winter is delicious, and the front of the big jar is surrounded." Fire roasting is the best tender method, and burning knives in snowy days is drunk. "