Hunting Past Chapter 196: Roasting whole sheep

The guide told me that the place I was going to pass in front of me was called Huhe Tolgai, which was located about forty kilometers west of The town of Jilantai in the left banner of Alxa, facing the Bayan Ula Mountains in the west and the Kelantai Salt Lake in the east, and that Huhe Tolgai was a mountain that means red in Mongolian, and the guide told us that in the territory of Bayin Ao Bao Gacha in Huhe Tolgai Town, there is a Hule Qingtan, where the Mongolian Uyghurjin tribe has been in the tradition of sacrificing Jin Ke Ao Bao and Muhua Li Shen Spear for generations. In the Jinke Ao Bao, enshrined a Mongolian iron cavalry banner under the command of the Mongol Khanate King Muhua Li Jinken Suled, in the Mongol nation, the talents are abundant, but the only ones who have the spear are Genghis Khan and Muhua Li, this Muhua Li God Spear is said to be made of the mane of the black jujube male horse and the Ugin trident, the flagpole is more than one zhang high, every year on the eleventh day of the lunar calendar, here will be particularly lively, many Mongolians and herders will rush thousands of miles to hold sacrifices in these twelve subordinate small Ao Bao. The Mongols refer to the Ao Bao zun who worships the spear of the gods as The Golden Bartle. Kinken Bartle is the true hero in Mongolian, before the ceremony is held, the spear of The Muhuali is to be held high and circumnavigated for three weeks, the chief priest will take the lead in offering Hada to the Spear of the Muhuali, and then hold up the incense pot with pine branches to pray in unison, and then everyone will enter the temple in an orderly manner, they will bow down to the portrait of Genghis Khan and the bronze statue of Muhuali across the offering, and then everyone will fill the vessels on the offering table with butter, and the whole sacrifice ceremony will be completed.

Everyone would kneel in front of this golden koo bag and pray for blessings, and they would plant branches on the twelve auxiliary bags, hang colorful prayer cloth strips on the branches, and then pray to the spear of the muhuali god, praying that it would bless all the Mongolian descendants on the steppe with prosperity, good wind and rain, fertile pastures, and prosperous five animals.

Although the road we walked still belongs to the Gobi landform, we occasionally see scattered oases, plants and rivers, and as we get closer and closer to Huhe Tolgai, we can see yurts and some grazing herders on the roadside from time to time, I guess most of these people are the tribes of the Mongolian Uyghurjin tribe, the steppe nomads have always lived by grass and water, where there are rich pastures, where is their home. From time to time, the guide and the camel bearer greeted the Mongols passing by in Mongolian, and it seemed that they often passed by here and were familiar with the people here. The guide led us to a familiar herdsman's home, I gave the herdsmen some more silver dollars, wanted this herdsman to make us a roasted whole sheep, the camel leader told us that roasting the whole sheep generally to choose sheep about three years old as raw materials, slaughter mostly use the heart method, the Mongols will put their hands into the chest cavity of the sheep, touch the sheep's aorta and cut it off, so that the blood of the sheep can be concentrated in the chest cavity and abdominal cavity, cutting off the aorta can alleviate the pain of sheep death, so that the live sheep can die in the shortest possible time. A small part of the blood of the sheep will flow into the chest cavity of the sheep, and a small part of the blood of the sheep will be immersed in the lamb, at this time the lamb itself will appear pink, and the taste of the roast is also particularly delicious, and it is also very easy to digest. This herdsman is a veteran at first glance, very light and familiar with the road, he is very numb to clean the chest cavity, abdominal cavity, and then first use boiling water to remove wool, and then use soaked alkali water to wash the whole body of sheep skin, and finally put various condiments into the chest cavity of the sheep, put the limbs of the sheep upwards, put firewood under the sheep's back, first heat the oven, and then remove the fuel, the whole sheep is hoisted from the sky window of the oven with a fishing hook, close the skylight and the furnace door to borrow the high temperature in the furnace to roast the lamb until it is semi-cooked, and then open the stove door, with a long-handled spoon, Scoop on the fire block of shuttle wood, roast the sheep body, roast the whole sheep must be smokeless to roast the lamb, has been to penetrate the condiment taste in the belly of the sheep into the body of the sheep, at this time, the lamb is also about to roast through, after baking well, first of all, the whole sheep out of the oven, pour off the lamb soup and condiments in the abdominal cavity, put the whole sheep into a large plate, the horn hangs red rope, after lifting it to the table, in front of the guests in turn with a knife to cut the various parts of the sheep into small pieces, and then according to the identity of the guests in turn, they are honored and passed, The taste of this roast lamb is really crisp and tender, fat and not greasy, without any condiments, tasting is the special umami taste of the lamb itself, the lamb soup poured out of the roast lamb cavity plus some hot water mixing, with a small bowl one by one to serve the guests, which is also an indispensable drink when eating roast lamb.

There is also a method, first use a knife to pierce a number of small holes in the sheep, and then apply cumin and other seasonings to the whole body of the sheep, first marinate for a few hours, and then roast the whole lamb on the shelf, so that the roasted lamb is more flavorful, the roasted lamb taste is fresh and not smelly, full of flavor. If you eat meat, feel a little fat, you can dip some cumin or sesame seeds or accompanied by shabu sauce and chili seasoning, Mongolian roast whole sheep There is also a way to roast the whole sheep is to first select a sheep, cut off all the wool on the sheep, and then pour the pre-formulated laxative into the sheep's belly, the purpose of using laxatives is to first excrete the dirty things in the sheep's stomach, and then tie the live sheep to the side of the stake, raise a fire next to the stake to roast the sheep, and the sheep will be roasted and sweaty for a long time, and when the sheep are extremely thirsty, It especially wants to drink water, at this time the live sheep has not taken care of a lot, it will soon put in front of it the pot of salt water that has been mixed with condiments to drink all clean, at this time, the herders will add more firewood to the fire, let the heat transmitted by the fire penetrate into all parts of the sheep's body, which is equivalent to feeding the sheep body in advance of various ingredients, and the sheep at this time, has also been roasted by the fire, at this time the herdsmen will kill the sheep, and then scrape off the wool, clean the internal organs, and then put the whole sheep into the oven to bake, The whole roasted whole lamb is usually served with a toast ceremony, when drinking, guests must first raise the wine glass, first use their left hand to dip the wine into the air, worship the Ancestors of Mongolia, and then drink the spirits.

The guide smiled and said, today's time is a bit rushed, it is estimated that most of them are slaughtered first, and then stuffed into the belly of the sheep to roast directly, I smiled and said that everyone will have more patience to wait, a good meal is not afraid of late, tonight we will have a good meal. Twilight is approaching, dinner is almost ready, when the steaming roasted whole lamb is brought to the table, all of us in the stomach of the worms are seduced out, and when the herders have sung toasts, offered Hada, toasted and walked through the program, everyone has picked up knives, aimed at different parts of the sheep to eat, the light and crisp collision of wine glasses, the excitement of the crowd, are stimulated by the spirits, orunchun hunters drink on a whim, they have gathered in a circle, danced the traditional pot dance, Everyone was around the campfire until late at night.

Looking at this situation, tomorrow according to the plan to rush the arrangement to choke, I propose that it is better to rest here for one more day, let everyone slow down their spirits, and then rush to the road when they recover their physical strength, Qin Mengye and Feng Sanlang looked at the many hunters who were crooked from side to side, and they could only show a helpless expression, we said goodnight to each other, and then entered their respective rooms to rest.