Second, the cooking of beef and mutton
The Mongols called boiled meat "Higuschinahu". Pork also has a lot of elegance. First, put the dismembered meat in the pot, add the right amount of cold water, light the fire and slowly bring to a boil. Add the right amount of salt and green onions at the beginning of the pot (without other additives and condiments) and cook over a warm heat until there is no blood. Fleshy bones such as femurs, Dara plates, etc. are reversed several times. The Mongolian region is not too messy in pork habits. Think that if you cook too badly, you will lose the aroma of meat. People who know pork are very accurate in their control of the heat and time, and the meat cooked is tender and delicious without blood. The lungs, hearts, livers, kidneys, etc. of cattle and sheep are not cooked with meat, especially the intestines must be cooked separately. The meat cooked in this way is delicious and delicious, and the broth will not have other miscellaneous flavors.
Boiling beef is basically the same as boiling lamb, first dismember the butt part of the beef bone in a large pot, and then add the right amount of cold water to start boiling. Do not boil the water before putting the meat or adding hot water, so that the meat will be red. Turn to a warm heat after opening, add salt and seasoning, and reverse it every once in a while until there is no white foam on the surface of the water and the broth becomes transparent. In addition to the Ucha meat used for sheep to entertain distinguished guests, wedding feasts, birthday banquets, cattle Ucha meat (including two ribs at the end of the cow or sheep, lumbar spine and whole hip and a large piece of meat at the tail) can also be used for high-specification wine banquets.
barbecue
Beef and mutton can also be eaten grilled in addition to being boiled. The Mongol Ra'ayan (who travels far away to carry salt), hunts or grazes cattle and lamb in the wild, often roasts beef and mutton. At home, bake directly on a Turiga or brazier. When the fire in Tuga and the brazier is not in flames, put a homemade wire cover and cut the meat to be grilled into strips and flakes. Grilled meat is slow-burning. When the meat is roasted, the meat is placed on a stone and beaten with a wooden stick before eating. Another method is to grill whole lamb skewers, which is to cut the meat into small pieces, skewer them one by one with wire and bamboo skewers, and then roast them over a warm fire. Another one is to bake it with hot stones. Find a stone shard, light a fire under the stone shard, blanch it, and then put the meat pieces and slices on top and bake them. This method is mainly used in the wild.
To be continued tomorrow.