Traditional Culture Encyclopedia - Traditional festivals - Belly meat is a specialty of where
Belly meat is a specialty of where
Belly wrapped meat is a specialty of Inner Mongolia, Xinjiang and Hotan region.
Belly meat is one of the specialties of Inner Mongolia, meat color bright red, protein water holding capacity, not easy to deform, easy to eat, tender and juicy, chewy, no nasty not greasy.
Belly meat to the Xinjiang Hotan region's production method is the most unique, the production of the earliest can be traced back to the Xinjiang Bazhou Luobu cottage, the Luobu people have long been living in the harsh natural conditions of the desert, most of the food to the fire grilled-based, they can not use any stoves and cooking utensils, relying on the gift of nature to complete the production of food.
Belly meat production method
Belly meat production method is mainly fresh lamb with bone chopped into small pieces, wrapped into a complete sheep's stomach (sheep stomach), add a little salt, on the spot to take the lake water to moisturize. After that, directly with red willow branches to seal the mouth of the sheep belly and insert a hollow reed stick in the seal for exhaust, in order to prevent the sheep belly heat inflatable burst open. Spread the burned charcoal evenly into the yellow sand.
Then the prepared belly meat will be completely buried in the hot yellow sand, only the reed stick is exposed to exhaust. In the end, use the retaining temperature of the yellow sand at noon to bake for two to three hours.
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