Where is the specialty of roast whole sheep?

Where is the specialty of roast whole sheep?

Answer:

Roast whole sheep in Inner Mongolia is a traditional Mongolian dish, which is specially made for entertaining VIPs or holding banquets at major celebrations. Roasted whole sheep originated from nomadic people in northwest China, and it is the best in Mongolian diet.

Roasted whole sheep in Inner Mongolia used to be enjoyed only by Mongolian aristocrats. It is a delicacy that the upper class often roasted whole sheep to entertain VIPs on holidays, birthdays and happy events. Generally, herders can't eat roasted whole sheep at all.

Cuisine characteristics

Inner Mongolia roast whole lamb

Generally, sheep fattened on the grassland and weighing about 40 kg are slaughtered, and the whole product is baked in the abdomen with seasonings such as onion, ginger, pepper and salt. This dish has a complete sheep shape. The sheep kneels in a square wooden plate with golden red color, crispy sheepskin and tender mutton.

A brief history of roast whole lamb in Inner Mongolia

According to legend, as early as thousands of years ago, Ordos people living in Hetao area of Inner Mongolia began to burn and hunt the whole animals with fire, and the grassland required the people to have a specific nomadic lifestyle, which made this way of eating continue to this day.

Nowadays, with the development of tourism, transportation and commerce, people's communication is more convenient. Roast whole sheep has become a traditional dish for the people of Inner Mongolia to entertain foreign guests and distinguished guests, and a bright pearl in the grassland food culture of Inner Mongolia.

Special roast whole lamb

Inner Mongolia roast whole lamb is tender inside, crispy skin, golden color, delicious, fat but not greasy, crispy and delicious, which is very different from the local mutton that is usually eaten.

The Inner Mongolia Autonomous Region is famous for its desert tourism scenery and beautiful plains, with thousands of miles of winding mountains and dotted rivers and lakes. People who travel to Inner Mongolia can not only enjoy the picturesque scenery everywhere, feel the different customs of ethnic minorities, but also taste the local specialties everywhere. The most famous is roast whole sheep in Inner Mongolia.

Selection of main materials

Inner Mongolia has a vast grassland, and Hulunbeier and Xilin Gol are famous all over the world. Chifeng City (formerly Zhaowuda League), Tongliao City (formerly Zhelimu League) and Xing 'an League are all producing areas rich in high-quality mutton.

It is necessary to choose 1~2-year-old fat sheep as raw material for roasting whole sheep. Roasted whole sheep is recognized as the best, with tender meat and high nutritional value. It is not suitable to use old sheep as raw material. In recent years, small-tailed Han sheep and big-tailed sheep (Wuzhumuqin big-tailed sheep and Altay big-tailed sheep) have crossed in Inner Mongolia, and the meat quality is suitable (small-tailed Han sheep has more lean meat, big-tailed mutton is fat, and fat and thin alternate after crossing), which is a good raw material for making roasted mutton.

working methods

Ingredients: sheep 1 sheep, onion 250g, ginger slices 250g, refined salt 30g, pepper 75g, soy sauce150g, anise 75g, sugar150g, fennel powder 75g and sesame oil150g.

Production method:

1. Slaughter the sheep, scald the whole body with boiling water at 80-90℃, wash the hair while it is hot, take out the internal organs, scrape it clean, wash it, and then cut a number of small mouths with a knife in the abdominal cavity and the inner leg of the sheep.

2. Put the onion, ginger slices, pepper, aniseed and fennel powder into the belly of the sheep, and rub them evenly with refined salt to taste. At the edge of the inner leg of the sheep, use seasoning and salt.

Taste.

3. Stick the sheep's tail into the abdomen with an iron sign, with the chest facing upwards, and hang the leather surface on the limbs with iron hooks. Brush soy sauce and sesame oil when the sugar color is slightly cold.

4. Hang the whole lamb belly in the pre-heated oven, close the oven mouth with an iron pot cover and seal it with yellow mud. Prepare an iron basin under the oven to drain the sheep oil flowing out during baking to prevent it from falling into the charcoal fire and smoking. Bake for about 3-4 hours, and take it out when the sheepskin is brown and crisp and the meat is tender and ripe.

5. When eating, first put the whole sheep in a special wooden tray, tie the horns with red silk cloth, and carry them outside the dining room for guests to enjoy. Then the chef will peel off the sheepskin and cut it into strips and put it on the plate, then cut the mutton into thick slices, chop the sheep bones into large pieces and put them on the plate respectively, and serve them with onions, garlic paste, lotus leaf cakes and Mongolian knives.

It turns out that roasting whole sheep means roasting whole sheep on fire. When barbecuing, you should use apricot pimples to burn vigorously, and it must be prosperous and smokeless. From time to time, the white-striped sheep will be turned left and right on the fire until the surface is golden and shiny, the fragrance erupts, and the outside is burnt and tender. After baking, remove it from the shelf and eat it with a knife. It has no added oil and salt or any seasoning, and has a simple and natural fragrance.

With the development of history and the improvement of living standards of Mongolian people, the method of roasting whole sheep has also evolved.

In order to make the meat quality of roasted whole sheep more delicious, some restaurants and tourist attractions in Inner Mongolia have incorporated their own secret recipes into the production process, so the production methods of roasted whole sheep are colorful. But in general, it is basically the same: choose healthy sheep of the right age, remove the internal organs after slaughter, fill the meat with seasoning and barbecue it on the stove or shelf. under

Hospitality etiquette

Roast whole sheep is the highest quality in Mongolian food and the most exquisite traditional dish at the banquet. Good shape, color and taste, rich national flavor. When serving, the chef will lay the whole sheep flat on a big wooden plate and tie a red ribbon around its neck in a knot to show its grandeur. The dining car is equipped with knives and forks. A special person will chop the sheep into small pieces in front of the guests. First, cut the lean meat from the tenderloin, put it on a plate and serve it in turn according to the identity of the guests. Finally, the meat with bones is served. This is the whole process of roasting whole sheep to entertain guests.