Original Wei Xin Wei Dao Quan City
I have never written the title like this, one, two, three, four, five words, and I feel the saliva gushing out from the tip of my tongue. In fact, I have eaten three times in three consecutive days recently, but for some reason, I am still very hungry. Take a sip of tea, press, take a breath, and tell you the story of this dish.
In my hometown county, in the early years, as long as it was meat that was sold, I couldn't find anything cheaper than lamb meat. Many people raise sheep for the sake of selling sheep skins. The so-called fetal sheep are those newborn (the old dialect is called: jiang), or the little lambs that are about to be born, the skin of the green sheep lamb is the most expensive, called the slippery skin, there are special people to collect, sell it to the northwest provinces, or even abroad, and make good money. It takes at least a year to raise a sheep, so many lambs have not even seen the sun, and they have become a pile of flesh.
The locals rarely wear slippery skins, and they are reluctant to do so, but the lamb meat is left as scraps. In the 1980s and 1990s, ten pounds of lamb, even bones with meat, was also the money for one pound of pork. At that time, people lacked oil and water in their stomachs, there was less fat in lamb meat, and if they were not handled well, they still carried milk, so there were fewer people who ate, most of them were Made by muslims at home, and they could not entertain guests. Including the eight bowls when returning to the red and white affairs, they are basically related to beef and mutton, but no matter how poor the family is, they do not need lamb meat to fill the number.
I eat more limited numbers. One year, I don't know who it was, sent a bunch of raw lambs to the family, my mother is not very good at doing, a look at such a bloody thing, piled up a wash basin, almost fainted, and finally there was no way to start, it was all given to my uncle. Therefore, when I was a child, I really didn't have a good impression of lamb, but there were two companies selling lamb at the entrance of the primary school, using the method of making roast chicken, and occasionally eating it once, I think it is still roast chicken delicious.
Until two thousand years later, suddenly one day, lamb meat in the county town popular, many places launched raw fried lamb, the so-called raw stir-fry, that is, put fresh lamb into the pot, burn firewood, increase the sauce to fry, this practice changed my impression of lamb, that kind of smooth and tender taste, plus spicy sauce salty blend, is really rare delicious.
The price of lamb has also begun to soar, and has even become a signature feature of many small shops. Five or six people, a three- or four-pound lamb, stir-fried in a large pot, with a few small dishes, is a feast. One year, a small factory not far from home was closed for many years, and the director simply took out a few factories and made a restaurant based on lamb. The band of the cows also rented in this factory, when the hotel opened to perform, to accompany others to accompany a few songs, I was most impressed by a song "Into the New Era", a friend of the director, a moment to sing male voice, a moment to sing female voice, interlude also danced a break dance, the audience applause thunderous. In the county seat, around this time, an era of lamb meat was unveiled.
Many things, when easily obtained, mistakenly think that they can be forever, and underestimate the speed at which it disappears. After a few years, the lamb gradually left the table. The reason is the opposite of before, because the cost is too high, and the supply is extremely scarce. Maybe it's that slippery skins aren't as popular as they used to be, there are so fewer people keeping goats than before, and lambs are more expensive than any meat.
Of course, there are other reasons. For example, young people go to work, most of the people who stay in the countryside are the elderly and children, there are years of poor public security, and there are many people who steal sheep. In the countryside, several young people drive motorized tricycles, usually "small flying colors" that increase the wheels after modification, walk around in the countryside, encounter old men herding sheep, and come down to grab them. Some people are polite before grabbing, shouting uncle, reminding that there have been many sheep theft recently, and they can get greeting points. The old man also thought that he had met a warm-hearted person, nodded his head and said yes, and the young man asked again: Do you know how to steal sheep? The old man shook his head, and the young man pretended to demonstrate, picked up the old man's sheep, threw it on the tricycle, and flew away. In this way, many sheep were snatched away by this group of eight lambs before they could take care of the lambs.
Another reason is that the gap between the consumption power of the county and the big city is also widening, but it is necessary to face, invite people to eat, and the price of a lamb can even be offset by a table of dishes. Therefore, lamb meat is put on the menu, and it is difficult for anyone to order. Friends who really love to eat this bite, do it at home, and say a stomach sigh: want to buy fresh lamb, it is too difficult, there must be channels, but also get a high price, frozen lamb shipped from other places is cheap, eating is not a little bit and a half stars.
Indeed, in the past few years, I have eaten three or four times in Heze, first in an alley in Xiguan, and later in a family near the railway station, both times are good, compared with the county seat, the taste is more spicy. Later, once, the entrance was not right, it must have been made of frozen lamb, that time the cattle also came to Heze, after the end, the sky fell heavy snow, we sang Wang Feng's song, into a woven bag greenhouse selling ramen, called "ramen two", which was full of people, each person a large bowl of noodles, before eating a hot meal.
In Jinan, I have not seen anywhere raw fried lamb, but a few times I have heard that a certain shop has this dish, the owner must be a fellow, but often before it comes and goes, the shop has changed the owner. The only time I ate it was this spring, when the painter Liu Minglei called and became emotional, saying that he found that he could buy raw lambs in a place near his home, and he resolutely bought two of them, and was soaking in the water basin at home, so he asked me to go quickly.
That day I went to several fellow villagers, Liu Minglei fried a table of dishes, I forgot what it was, I only remember the lamb he fried, not inferior to the landscape painted.
A few days ago back to my hometown, to participate in the opening ceremony of the Qilu Book Festival, did not greet the family, went straight back, pondered ordering a takeaway, making a dish and eating with the family, brushed the half-day review network, found that there should be a good home (the first comment is my classmate, in Beijing quite famous film critic Zhan Taifeng, to our university to find sheep soup experience, I have great trust in his taste. However, there was no takeaway there, so I called over, discussed with the boss, added "errands", and gave one to me, almost five pounds, more than three hundred yuan, completely addicted. The next day, Yang Hu Li asked to go to his winery for dinner, and specially instructed him to call half an hour before, because he specially bought fresh lamb, and the phone was off the pot as soon as he called, and half an hour was just on the table. The steaming lamb meat is served with the fragrant Yanghu wine, which is naturally refreshing.
On the third day, I went to the county seat and went to "Luoshui Wei Dao" with old friends such as Niuzi to watch his band perform and taste the new dishes in the store, which was particularly surprising. The head chef not only sang "Lao Fan Next Door", but also made a traditional halal specialty, all familiar with the old taste. Accidentally, the lamb stew was added twice, the skin was eaten three plates, the haggis simmered in sesame oil was also amazing, and the balls with the flavor of hemp sauce and garlic...
The "shrimp boss" who went with him at Luoshuiju ate it for the first time, and when he was finished, he had to go to the back kitchen to learn the practice of several dishes, ready to be launched in Jinan, and as a result, I drank too much of him, and I could not get my wish for the time being.
The finale of the day was naturally raw stir-fried lamb. The head chef chopped the fresh lamb into large pieces in advance, rinsed it, and then put the oil in the pot, sautéed with ginger slices, green onions, garlic and dried chili peppers, then put in the lamb meat, fried and discolored, added secret sauce, until the lamb was bright and ruddy, and then added broth, simmered slowly, and finally collected the juice on the high heat, served it, and ate the first bite, I felt as if the world was suddenly quiet, the band on the stage seemed to have no sound, and I suddenly returned to the county town more than ten years ago, the kind of unforgettable taste. My cousin, who fried crayfish in Luoshui WeiDao, said while eating, remembering that many years ago, my family gave him a laundry basin of lamb, my uncle made several meals, and the more he ate, the more fragrant it became.
I specifically asked the chef how to fry lamb, and he said that it was not difficult, but there were two points that were particularly important, one was that fresh lamb must be used, and the other was the sauce. He is also willing to publish this formula, interested friends, you can add a WeChat consultation of Luoshui Weidao Restaurant.