When it comes to pit meat, many people may still be relatively unfamiliar. If one day, you have the opportunity to personally go to Xinjiang and eat authentic pit meat, I believe that this will definitely make you remember for a lifetime.
Minkeng meat is a unique delicacy that originated in Kashgar, Xinjiang, and is called "Tunur Kawafu" in Uyghur. It is mainly based on lamb meat as the main ingredient, not only rich in nutrition, but also has a particularly good taste, which is deeply loved and sought after by people. The method of making the pit meat is a bit like roast duck, except that the pit meat is placed in the pit and grilled, hence the name. Pit meat is different from the general kebab, absolutely belongs to the giant of the barbecue industry, from the grilled whole lamb grilled with the whole lamb, as small as the rice to put the long iron skewer on the fist-sized meat piece into the pit and grilled. The meat with bones and bones, browned and crispy, is a delicacy that you must not miss when you go to Xinjiang.
If you want to eat delicious pit roast meat, you must first look at the meat, choose the fat and tender fresh lamb, fat and lean, the taste is not greasy. Pick a piece of fat and thin lamb chops, simple and rough, are large pieces of meat, each piece of meat is larger than the kebab, completely satisfying the stomach and heart of carnivores. In the opening of an egg with turmeric, pepper, cumin powder, refined salt, refined flour and other more than a dozen spices and spices mixed into a paste, spread on the meat pieces, marinate for an hour, and then use a long and large steel skewer to skewer the lamb, must be half fat and half thin collocation, so that when you eat it, you have the best taste.
Pit meat is grilled with the radiant heat of the pit fire and the high temperature of the pit wall. The firewood is placed in the pit and lit, and the temperature of the pit gradually reaches 120-150 ° C, and the material for grilling the meat skewers is burned with wood to extinguish the dark fire after that. If grilled with coal, it will greatly reduce the taste of the pit meat.
Place the lamb hook close to the inner wall of the pit and stand upright. Take out the open flame, block the pit mouth, and even grill the belt, because it is cooked, the oil on the fat meat will overflow with the increase in temperature during the stewing process, overflowing and wrapping the lean meat, when the meat is cooked, whether it is lean meat or fat meat is a different taste. The pit meat is tender on the outside and tender on the inside, and the taste is very good, compared to the healthy green of the kebabs, about 30 minutes to wait. Look at the middle and turn it over.
Finally, it's baked! Open the pit, the aroma is overflowing in an instant, it is simply a wild spit. The meat skewers that have just been grilled from the pit still have a sizzling oil on the meat pieces, and the roast meat is brown, the oil is shiny and shiny, and the aroma is fragrant. Tender and delicious. Sprinkle with cumin, paprika and sesame seeds. The pit roast meat must be roasted and eaten hot, and the place with a little fat will be crispy and tender on the outside, and it will crack down when you bite it! The aroma is overflowing in the mouth. Not to mention how satisfied.
How can there be meat without wine? When eating the pit meat, accompanied by a glass of local people's own wine, the strong aroma of meat, coupled with the embellishment of fine wine, various experiences instantly explode among the taste buds, which is really satisfying.